Lemon Glazed Raspberry Cake

Berries and lemons have always made an excellent combination, but this cake makes the most

out of it with its intense aroma and crumbly texture. Not to mention the beautiful yellow – pink

color.

Yields: 1 9-inch round cake

Ingredients:

Cake:

1 cup whole wheat flour

1 cup all purpose flour

2 teaspoons baking powder

1 pinch of salt

2/3 cup sugar

2 eggs

1/2 cup low-fat milk

1 teaspoon lemon zest

1 cup fresh raspberries

Glaze:

juice from 1/2 lemon

1 1/2 cups powdered sugar

Directions:

In a bowl, mix the flours with the baking powder and a pinch of salt then set aside.

In another bowl, mix the butter with the sugar until creamy and fluffy then add the eggs, one by

one. Start incorporating the flour mixture, alternating it with milk. Carefully fold in the

raspberries then transfer the batter into a 9-inch round cake pan.

Bake in the preheated oven at 350F for 30-40 minutes or until golden brown and fragrant.

To make the glaze: Mix the juice with powdered sugar until it reaches the desired consistency.

it should be thick, but still runny. Pour the glaze over the chilled cake and let it set for 1 hour in

the refrigerator.

Lemon Glazed Raspberry Cake