Summary

Ingredients

• 200 g raspberries, (fresh or frozen in a sieve, thawed)
• 125 g butter
• 3 egg (s)
• 250 grams sugar
• 300 grams flour
• 250 g yourt
• 1 lemon (s), including the peel
• 1 teaspoon, heaped baking powder
• powdered sugar

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Instructions

1. Melt the butter and let it cool slightly.
2. Beat the eggs and sugar to a light, frothy mass. Stir in the butter, yogurt and lemon zest. Sift in the flour and baking powder and stir into the mixture. Add the raspberries.
3. Line the springform pan with baking paper and grease the side. Pour in the dough and smooth it out.
4. Bake in the oven preheated to 200 ° for 30 minutes on the bottom groove. Let the cake cool in the tin for an hour, dust with icing sugar.
5. Can also be varied well with other berries (e.g. blackberries or red currants).