This moist and flavorful lemon raspberry pound cake is a perfect treat for any occasion. Made with simple ingredients and topped with a tangy lemon glaze, it's a delicious blend of sweet and tart flavors.
Zest of 1 lemon
125ml vegan Greek yogurt
180ml plant-based milk
150g caster sugar
1/2 tsp lemon or vanilla extract
3 tbsp vegetable oil
3 tbsp lemon juice
250g flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
150g frozen raspberries
50g icing sugar
1 1/2 tbsp lemon juice
2 tbsp lemon zest
Preheat oven to 180°C (360°F). Grease and flour a loaf tin.
In a large bowl, whisk together plant-based milk, sugar, lemon juice, yogurt, oil, and lemon zest.
In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in 100g of the raspberries.
In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
Pour batter into the prepared loaf tin.
Top with remaining raspberries.
Bake for 55 minutes, or until a toothpick inserted into the center comes out clean.
Cover with foil after 30 minutes to prevent overbrowning.
Let the cake cool completely in the tin before transferring to a wire rack.
Mix icing sugar and lemon juice to make the frosting.
Frost the cooled cake and sprinkle with lemon zest.
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