Moist Raspberry Cake

Preparation

Step 1: Prepare the tin and the oven

Preheat the oven to 180 °C. Butter and flour a 20 cm round cake tin, or line the bottom with baking paper. Set aside.

Take the butter and eggs out of the fridge 30 minutes before you start so they reach room temperature: the batter will be lighter and smoother.

Step 2: Mix the dry ingredients

In a mixing bowl, sift the flour with the baking powder. Add the lemon zest and stir to distribute the flavours evenly.

This step prevents lumps and guarantees an even rise during baking.

Step 3: Make the batter

In a large mixing bowl, beat the soft butter with the sugar until creamy and fluffy. Add the eggs one at a time, beating between each addition, then fold in the yogurt.

Add the flour mixture in three batches, folding gently with a spatula until you get a smooth, even batter. Do not overmix, to keep the cake light.

Step 4: Fold in the raspberries

Gently coat the raspberries in a little flour in a plate, then fold them into the batter with slow, wide spatula strokes so they do not get crushed.

Pour the batter into the tin and level the surface. Scatter a few extra raspberries on top for a pretty finish.

Step 5: Bake and cool

Bake at 180 °C for 30 to 35 minutes. The cake is done when a knife tip comes out with a few moist crumbs and the edges pull slightly away from the tin.

Let it cool for 10 minutes in the tin, then turn it out onto a wire rack. Serve warm or cold, dusted with icing sugar.