Raspberry Yogurt Cake

• butter (I Can't Believe it's not Butter, Flora, any healthy dairy spread will do)↗1⁄2 cup
• firmly packed brown sugar3⁄4 cup
• eggs↗2
• wholemeal self-rising flour↗1 1⁄4 cups
• low-fat plain yogurt (can substitute for any berry)↗1⁄2 cup
• frozen raspberries (can substitute) or 100 g fresh raspberries (can substitute)↗100 g
• light cream cheese↗80 g
• icing sugar↗1⁄3 cup
• lemon juice (fresh or store bought)↗1 teaspoon

Step-by-step instructions

1. 1

   Preheat oven to 180 degrees and grease a non-stick loaf pan; Use any method to grease; oil spray etc; line base AND sides with baking paper.

2. 2

   Note: Make sure to leave extra so it will be easy to get out when fully baked.

3. 3

   Beat together butter/dairy spread and sugar until light and fluffy; add eggs, beating until combined.

4. 4

   In bowl, transfer mixture above and stir in flour, yogurt and raspberries; pour mixture into loaf-pan.

5. 5

   Bake uncovered for about 1 hour (maybe a little over by 5- 10 minutes).

6. 6

   Remove and turn onto wire rack.

7. 7

   Whisk together softened cream cheese, sugar and lemon juice until smooth.

8. 8

   Spread frosting/Icing on top and-- enjoy!