Cake with raspberry and lemon glaze
Ingredients
- 125 g of flour;
- 150 g of sugar;
- ¼ teaspoon of salt;
- ¼ teaspoon baking powder;
- 1 tablespoon grated lemon zest;
- 115 g of butter;
- 2 eggs;
- 1 egg yolk;
- 5 tablespoons of lemon juice;
- pinch of vanillin;
- 130 g of raspberries;
- 90 g of powdered sugar.
Preparation
Mix flour, sugar, salt, baking powder and lemon zest. In another container, beat the melted cold butter, eggs, yolk, 3 tablespoons of lemon juice and vanillin. Pour this mixture into the floury and mix to a homogeneous consistency.
Add the diced raspberries into the dough and mix. Cover a small baking dish with parchment. Place the dough there, smooth and bake for 25-30 minutes at 180 ° C.
Whip the remaining lemon juice and powdered sugar. Cover the frosted cake with frosting and put it in the fridge for an hour, until the glaze hardens.