Ingredients

• 220g Unsalted Butter
• 1 Lemon
• ½ Lemon
• 220g Caster Sugar
• 4 Eggs
• 280g All Purpose Flour
• 1 teaspoon Vanilla Extract
• 2 tablespoons Milk
• 1 ¼ teaspoons Baking Powder
• 100g Raspberries
• Icing Sugar as needed
• Water as needed
• Pink Food Colouring as needed

Tools

• Oven
• Parchment paper
• Kenwood Chef
• Loaf pan (900g) - 20cm (8")
• Kenwood bowl - kenwood chef
• Small bowl

Method

1. Pre-heat oven - 160°C
2. Grease and line a clean loaf pan (900g) with parchment paper
3. Attach K Beater
4. Add caster sugar, unsalted butter, egg, all purpose flour, vanilla extract, milk, baking powder and lemon to the Kenwood Bowl
5. Mix with splashguard fitted - 2 min, Speed 4
6. Then add raspberries to the Kenwood Bowl
7. Mix with splashguard fitted - 30 sec, Speed Min
8. Pour batter into loaf pan (900g)
9. Bake until skewer tests clean - 50 min, 160°C
10. Remove from oven and let cool
11. Add icing sugar and lemon to a clean small bowl
12. Mix until combined
13. Add water and pink food colouring to the small bowl slowly
14. Mix until combined
15. Drizzle cake with icing
16. Serve

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