Raspberry and Lemon Yogurt Cake

Method

• Preheat the Oven: Preheat your oven to 175°C. Grease and flour a 23 cm round cake pan.
• Mix Dry Ingredients: Whisk together 1 ½ cups flour, 2 teaspoons baking powder, and ½ teaspoon salt in a bowl.
• Combine Wet Ingredients: In another bowl, mix 1 cup yogurt, 1 cup sugar, 3 eggs, lemon zest, and 1 teaspoon vanilla extract until well combined.
• Blend: Gradually add the dry ingredients to the wet mixture, stirring until smooth. Fold in ½ cup vegetable oil until fully incorporated.
• Add Raspberries: Gently fold in 1 ½ cups raspberries.
• Bake: Pour the batter into the prepared pan and bake for 50-55 minutes, or until a toothpick inserted into the centre comes out clean.
• Cool and Serve: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. Drizzle with 2 tablespoons lemon juice and dust with powdered sugar before serving.

ICING

1. Whip the Cream: In a large mixing bowl, whip the heavy cream until soft peaks form.
2. Add Mascarpone: Add the mascarpone cheese, powdered sugar, and vanilla extract to the whipped cream.
3. Blend: Beat the mixture on medium speed until smooth and fluffy.
4. Colour: Add a few drops of pink food colouring and mix until the icing is evenly coloured.
5. Chill: Chill the icing in the refrigerator for 30 minutes before using.

Note: This icing is perfect for cakes, cupcakes, and other desserts! Enjoy the light, creamy texture and delicate flavour.