Lemon Cake with Raspberries

For the lemon cake with raspberries, cream butter, sugar and vanilla sugar with the whole eggs. Grate the zest of the lemons and add.

Sift flour with baking powder and stir in alternately with the juice of two lemons. Pour the mixture into a greased, floured loaf pan (the loin pan) and bake at medium heat for 45 minutes.

For the glaze, mix the powdered sugar well with the lemon juice and glaze the cooled cake with it. Decorate the lemon cake with raspberries.

Preparation Tip:

The lemon cake with raspberries can also be sprinkled with chopped pistachios.

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