Raspberry, Lemon & Yoghurt Cake Recipe | myfoodbook

Ingredients

• 150g butter, cubed and softened
• 1 cup caster sugar
• 2 teaspoons finely grated lemon rind
• 2 eggs, separated
• 2 cups self-raising flour, sifted
• 1/2 cup almond meal (ground almonds)
• 1 cup thick Greek natural yoghurt
• 1/3 cup milk
• 1 1/2 cups Creative Gourmet frozen Raspberries
• 2/3 cup icing sugar mixture, sifted
• 1 tablespoons lemon juice
• 2 tsp butter, melted