Lemon-Lime Raspberry Cake

Ingredients

200g flour

200g sugar

130g butter

1.5 tsp lemon zest

1.5 tsp lime zest

500g raspberries

3 eggs

35ml lemon juice

35ml lime juice

10g baking powder

1/2 vanilla pod

pinch salt

powdered sugar to taste

For the syrup:

3 tbsp sugar

15ml lemon juice

Whisk the butter and sugar until soft and white. While whisking, beat in the eggs one at a time. Continue whisking and add salt, juice, and zest.

 Sift the flour, baking powder, and vanilla seeds into the egg mixture and beat until thick and creamy. Mix the raspberries with the reserved flour.

Preheat the oven to 180°C. Place some of the batter into a greased and floured pan. Then add the floured raspberries and pour the remaining batter on top.

Bake for 40 minutes at 180°C.

Prepare the syrup: Heat the sugar in a frying pan until it caramelizes (it should turn golden and translucent) and pour in the juice. Cook over low heat until it becomes syrupy.

When the cake has cooled, pour the syrup over it and decorate with the powdered berries.

Enjoy!