Raspberry & Lemon Cake

Instructions

1. Preheat the oven to 180C and line a cake tin with baking paper

2. Cream the butter, sugar, and lemon zest together until light and fluffy before adding in the egg yolks and the vanilla. Beat together to combine

3. In another bowl, whisk the egg whites until soft peaks form

4. Mix the flour, baking powder, salt, and baking soda together and add the dry ingredients, yoghurt and Red Seal brew to the butter mixture

5. Fold in the whipped egg whites and finally carefully mix in the raspberries

6. Bake for approx 45 minutes or until a skewer comes out clean

7. Mix the icing together and ice the cake when it has come out of the oven and completely cooled