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Lemon & seed cake with raspberries
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Prep Time:
15 minutes
Cook Time:
65 minutes
Total Time:
80 minutes
Summer picnic package for the perfect outdoor gathering.
Ingredients:
  • 450g (3 cups) self-raising flour
  • 2 tsp caraway seeds
  • 385g (1 3/4 cup) caster sugar
  • 180ml (3/4 cup) vegetable oil
  • 125g unsalted butter, melted, cooled
  • 5 eggs
  • 17.40 gm vanilla extract
  • 2 lemons, zested
  • 125g raspberries
  • 160g (1 cup) icing sugar
  • 60ml (1/4 cup) lemon juice
Instructions:
  • Preheat your oven to 170C, and generously grease a cake pan. In a large bowl, sift the flour with 1 teaspoon of salt, then incorporate the caraway seeds into the mixture.
  • Whip sugar, oil, butter, eggs, vanilla, and lemon zest using an electric mixer for 4 minutes or until fully incorporated. Add and mix in the flour mixture followed by gently folding in the berries.
  • Pour batter into pan, bake at the bottom of the oven for 45 minutes. Top with baking paper to prevent overbrowning, bake for an additional 20 minutes or until a skewer comes out clean. Let it cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
  • Sift icing sugar into a bowl, then gently mix in lemon juice until you reach a smooth, creamy consistency. Drizzle this delightful icing over the cake, letting it cascade down the sides. Allow it to set for 20 minutes before serving. Enjoy within 3 days when stored in an airtight container at room temperature.

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