125gunsalted butter4.5 ounces, at room temperature
1cupsugar
1tablespoonlemon rind
3eggs
1cupall purpose floursifted
½teaspoonbaking powdersifted
⅓cupsour cream
125gfresh raspberries6 oz fresh, or ½ cup frozen
Instructions
Preheat oven to 180C/355F (fan forced). Grease a 25.5cm/10" square baking tray with butter and line with parchment paper.
Cream (aka beat together) butter, sugar and rind with a hand beater in a large bowl until light and fluffy.
Add eggs, one at a time beating 1 minute after each addition.
Add sifted flour and baking powder. Beat 1 minute then add sour cream.
Pour mixture into a prepared cake tin and spread out mixture evenly.
Arrange whole raspberries in a nice pattern on the cake mixture.
Bake in oven 20-30 minutes (depending on oven) or until lightly golden around the edges. Insert a clean knife or skewer into the middle of the cake. If it comes out clean, it is cooked.
Remove from cake tin to cool. Cut into slices and serve.