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