Lemon Drizzle Cake with Raspberries & Blueberries
- prep: 15 min
- cook: 45 min
- total: 1 hr
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Lemon Drizzle Cake with Blueberries and Raspberries - a quick to make, simple recipe that harmoniously blends the complimentary flavours of lemon, blueberry and raspberry.
Ingredients
- 1/2 cup butter
- 3/4 cup sugar
- 2 eggs
- 2 tsp vanilla extract
- 2 cups flour
- 2 tsp baking powder
- 3/4 cup + 2 tbsp milk
- 1 cup fresh or frozen blueberries
- 1 cup fresh or frozen raspberries
- 1 cup icing sugar powdered sugar
- juice of half a lemon
- zest of half a lemon finely minced
Instructions
Click Here For Step-By-Step Instructions
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Nutrition
Nutritional Info
- Servings Per Recipe: 9
- Amount Per Serving
- Calories: 197 % Daily Value *
- Total Fat: 1 g 1.04%
- Saturated Fat: 0 g 0.38%
- Trans Fat: 0 g %
- Cholesterol: 0 mg 0%
- Sodium: 135 mg 5.64%
- Calcium: 33 mg 3.25%
- Potassium: 56 mg 1.61%
- Magnesium: 0 mg 0%
- Iron: 2 mg 8.4%
- Zinc: 0 mg 0%
- Total Carbohydrate: 43 g %
- Dietary Fiber: 2 g 8.04%
- Sugar: 18 g
- Protein: 5 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 0 g
- Vitamin A 0.19%
- Vitamin C 8.21%
- Vitamin D 0%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat0
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs1
- Exchange - Starch1
- Exchange - Vegetables0
- Exchange - Lean Meat0
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total2 oz-eq
- MyPlate - Vegetable Total0 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total0 oz-eq
