Raspberry Yogurt Cake

Name: Raspberry Yogurt Cake
Ingredients: 1/2 cup butter (I Can't Believe it's not Butter, Flora, any healthy dairy spread will do); 3/4 cup firmly packed brown sugar; 2 eggs; 1 1/4 cups wholemeal self-rising flour; 1/2 cup low-fat plain yogurt (can substitute for any berry); 100 g frozen raspberries (can substitute) or 100 g fresh raspberries (can substitute); 80 g light cream cheese; 1/3 cup icing sugar; 1 teaspoon lemon juice (fresh or store bought)

9 ingredients

8 steps

Ingredients

1/2 cup butter (I Can't Believe it's not Butter, Flora, any healthy dairy spread will do)
3/4 cup firmly packed brown sugar
2 eggs
1 1/4 cups wholemeal self-rising flour
1/2 cup low-fat plain yogurt (can substitute for any berry)
100 g frozen raspberries (can substitute) or 100 g fresh raspberries (can substitute)
80 g light cream cheese
1/3 cup icing sugar
1 teaspoon lemon juice (fresh or store bought)

Directions

1

Preheat oven to 180 degrees and grease a non-stick loaf pan; Use any method to grease; oil spray etc; line base AND sides with baking paper.
2

Note: Make sure to leave extra so it will be easy to get out when fully baked.
3

Beat together butter/dairy spread and sugar until light and fluffy; add eggs, beating until combined.
4

In bowl, transfer mixture above and stir in flour, yogurt and raspberries; pour mixture into loaf-pan.
5

Bake uncovered for about 1 hour (maybe a little over by 5- 10 minutes).
6

Remove and turn onto wire rack.
7

Whisk together softened cream cheese, sugar and lemon juice until smooth.
8

Spread frosting/Icing on top and-- enjoy!