100g lactose free butter (plus extra for greasing)
150g lactose free yogurt
200g gluten free self-raising flour
200g caster sugar
1 tsp gluten free baking powder
zest 2 lemons
300g fresh or frozen raspberries
For the lemon drizzle:
juice 2 lemons
125g icing sugar
Serves - 4
Preheat the oven to 180°C/Gas Mark 6. Grease and line a 9” cake tin and set to one side. Sift all of the dry ingredients into a large mixing bowl
Place the lactose free butter in a small pan on the stove and gently melt. Remove from the heat when ¾ melted and allow to finish melting on the side
Place the lactose free yogurt and eggs in another bowl and use an electric whisk to combine.
If they look to be curdling add a teaspoon or two of the dry mix to help them combine
Slowly trickle the melted butter (lactose free) into the lactose free yogurt mixture with the whisk running all the time.
Add the lemon zest to the lactose free yogurt mixture and stir in.
Make a well in the middle of the dry ingredients, add the yogurt mixture, raspberries and fold into the dry ingredients
Pour the mixture into the prepared tin and place in the oven for 40-50 minutes or until the top is golden brown, the edges are coming away from the side of the tin and a skewer pushed into the centre of the cake comes away clean
To make the lemon drizzle place the lemon juice in a small pan and add the icing sugar
Heat until all the icing sugar has dissolved and the mixture has come to the boil. Allow to boil for 1-2 minutes, stirring carefully to prevent it from burning
Remove the cake from the oven and whilst still in the tin use the skewer to make multiple holes all over
Now pour the lemon drizzle evenly over the top of the cake and set aside, still in its tin, to cool
Once cool, remove from the tin, slice, and serve or keep in an airtight container.