Ingredients
- 110 grams Butter, (softened)
- 220 grams caster sugar
- 2 eggs
- 225 grams self-raising flour
- 110 grams Milk
- 1 tablespoon Finely grated lemon rind, (approx 2 lemons)
- 160 grams frozen raspberries
Lemon Icing
- 160 grams icing sugar
- 2 teaspoon lemon juice
- 1 1/2 teaspoon Boiling water
Accessories you need
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Butterfly
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Preheat oven to 180 degrees. Grease and line a large loaf tin (approx 23cm x 12cm).
Add butter to TM Bowl
"Closed lid" Chop for 5secs/speed 8. Insert butterfly and add the sugar "Closed lid" Whip for 2mins/speed 3-4.Add eggs, one at a time, mixing for 10secs/speed 3 after each addition. Remove butterfly.
Add the flour, milk, lemon rind and raspberries
"Closed lid" Misx for 10secs/speed 3. Do not overbeat.Spoon into prepared tin and bake for 50mins or until cooked when tested with a skewer. Cool cake completely before icing.
Place sugar, lemon juice and water into the TM Bowl and mix for 10secs/speed 3-4. Add more lemon juice to adjust the consistency.
Spoon icing over cake and allow to set before cutting.
Lemon Icing
Tip
Adapted from Donna Hay recipe!
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
AMAZING, really moist and delish!
Yummy Thanks Claire
Cooking from scratch www.arwensthermopics.com
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