½ cup butter

1 cups sugar

2 eggs

1 ¼ cups wholemeal SR flour

½ cup plain yoghurt

1 tsp. vanilla

Grated zest of 1 lemon

1 cups frozen or fresh raspberries


Combine grated zest, vanilla extract and yoghurt

In a mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, scraping down the mixing bowl well after each addition and mix until blended.

Add dry and wet ingredients alternately to mixture until uniformly incorporated­ do not overmix.

Gently fold in raspberries as not to squash them.

Grease and flour a loaf pans. Pour batter into pan. Bake in a preheated 180 degrees oven for approximately 50 minutes (be sure to lower the baking time if you are as cupcakes). The cake is done when a toothpick or skewer inserted in the centre comes out clean.

Optional – combine lemon juice and ½ cup icing sugar to make a glaze and drizzle over cake when cooled