Summary: A cake that is almost a cheesecake studded with red raspberries – heavenly! This does have a long cook time but it is really worth the wait.
Ingredients
- 85g butter, softened
- 150g cream cheese, softened (low fat okay)
- 1 lemon, zested
- 1 1/4 cups castor sugar
- 3 eggs
- 1 2/3 cups plain flour
- 2 tsp baking powder
- 300g frozen raspberries
- icing sugar, for dusting
Instructions
- Preheat oven to 180°C.
- Using an electric mixer or beaters, beat butter, cream cheese and lemon zest in a bowl until combined. Add sugar and beat for 5 mins or until pale and fluffy.
- Add eggs one at a time, beating well after the addition of each egg. Stir in flour and baking powder, add the still frozen raspberries and fold through to distribute.
- Pour mix into a greased and lined large, round cake tin or bundt pan and bake for 60-75 mins or until a skewer come out clean. Start checking it at around 1hr as ovens vary.
- Allow to cool in the tin before transferring to a plate.
- Once cooled, dust with icing sugar and serve with a spoon of whipped cream.
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