Allan's raspberry and yoghurt cake

  • 1 ½ cups plain flour sifted
  • 2 teaspoons baking powder sifted
  • 1 cup caster sugar
  • 1 tablespoon finely grated lemon rind
  • 1 cup frozen raspberries
  • 2 teaspoons vanilla extract
  • 3 eggs
  • 1 cup Greek yoghurt
  • ½ cup vegetable oil
  • Icing sugar for dusting.
  • Can serve with lemon curd
  1. Preheat oven to 160C.
  2. Place flour, baking powder, sugar and lemon rind in a bowl and mix to combine.
  3. Add the raspberries and stir to combine.
  4. Place the vanilla, eggs, yoghurt and oil in a bowl and whisk to combine.
  5. Add the flour mixture and mix until combine.
  6. Pour into a lightly greased 10.5cm x 21cm loaf tin lined with non-sick baking paper.
  7. Bake for 60-70 minutes or until cooked when tested with a skewer.
  8. Allow to cool in the tin for 10 minutes before turning out onto a wire rack to cool
  9. Dust with icing sugar and serve warm or room temperature with the lemon curd.