Lemon raspberry cake

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Lemon raspberry cake

Lemon raspberry cake

Lemon raspberry cake
Lemon raspberry cake

Ingredients Lemon raspberry cake
Number of persons

3 eggs

1 lemon juice and its untreated zest

100 g raspberries

160 g flour

125 g semi-salted butter

150 g sugar

1 bag of yeast

Preparation Lemon raspberry cake
Total time: 1 hour
Preparation time: 15 min
Cooking time: 45 min
preheat the oven to 160 degrees.
Beat the 3 eggs into an omelette then stir in the sugar.
beat until the mixture whitens.
Take the lemon zest and juice and add them to the mixture and beat well.
incorporate the melted butter and mix.
add the flour and baking powder very gently.
when the dough mixture is homogeneous add the raspberries, cut in half.
pour the mixture into a silicone or buttered tin.
in the oven at 160 degrees for about 45 minutes
prick with the tip of a knife to check cooking.

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