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Lemon Drizzle Cake with Raspberries & Blueberries

Barry C. Parsons
  • 60 minutes
  • Serves 9

INGREDIENTS

1 cup

Blueberries, fresh or frozen

1/2

Lemon, juice of

1/2

Lemon, zest of

1 cup

Raspberries, fresh or frozen

2

Eggs

2 tsp

Baking powder

2 cups

Flour

1 cup

Icing sugar

3/4 cup

Sugar

2 tsp

Vanilla extract

1/2 cup

Butter

7/8 cup

Milk