Raspberry and Lemon Pound Cake

Serve slices of this cake with your morning tea or coffee, either for breakfast or a mid-morning snack with friends.

Difficulty

Low

Time

60 min

Author

Kenwood

Ingredients

Servings

8

Makes

1 cake

For the sponge

230

220 , cubed, room temperature

4

280

1

2

1.25

1 , zest of

100

For the icing

, as needed

½ , juice of

, as needed

, as needed

Utensils

Loaf tin (900g) 20 cm (8"), bowl small, KZM35.000GY, KZM35.000RD, KZM35.000GR, K-Beater

Instructions

Step 1

Preheat the oven to 160ºC.

Grease a loaf tin and line with parchment paper.

Fit the splashguard, then fit the K-Beater.

Add caster sugar, butter, eggs, flour, vanilla extract, milk, baking powder and lemon zest into the appliance bowl.

Mix for 2 minutes on speed 4 until smooth.

Add raspberries.

Mix for 30 seconds on speed Min until combined.

Transfer the batter into the tin.

Bake for 50 minutes at 160ºC until a skewer inserted comes out clean.

Remove from the oven and let cool.

Step 2

Add icing sugar and lemon juice into a clean bowl and mix until combined.

Slowly add water and food colouring, mixing before adding more.

Mix until combined and until the icing drops off the spoon.

Drizzle the sponge with the icing.

 

Serve.