Raspberry Lemon Cake | Recipe | Barker's of Geraldine
Spongey, lemon cake covered in decadent buttercream and topped with fresh raspberries.
Ingredients
- 200 grams Unsalted butter
- 1 1/2 cups Sugar
- 3 Eggs
- 2 1/2 cup Plain flour
- 2 tsp Baking powder
- 1/2tsp Salt
- 1 tsp Vanilla extract
- 1 cup Milk
- 1 1/2 cups Raspberries
- 1 Lemon
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