One of the simplest recipes to make. Simply mix the wet ingredients with the dry and bake. So delicious and moist and great for any time of day…..you’re welcome!

Ingredients
2 cups self-raising flour
1 cup caster sugar
1/2 tsp salt
2 eggs
1 cup milk
Juice and grated zest of 1 lemon
1/2 vegetable oil
1 tsp vanilla essence
3/4 cup raspberries

Preparation
Pre-heat the oven to 180C and place a rack in the middle of the oven.

Lightly grease or use muffin cases in a 12-cup muffin tray. I use individual small cake tins/moulds that have a 1/2 cup capacity, and this recipe makes 10 individual cakes.

In a medium sized bowl, mix together the eggs, milk, vanilla essence, oil and lemon juice. The mixture might look a bit “curdled” but don’t fret, all will be fine.

In a separate large bowl, mix together the flour, salt and lemon rind. Add the liquid ingredients and stir a couple of times. Add the raspberries and mix until you no longer see any dry flour. The trick with this recipe is to not over-mix. Just enough to combine everything.

Spoon the mixture into the muffin/cake moulds – fill them to 3/4. Make sure each mould has at least one or two raspberries in them.

Bake for 15 minutes then turn the muffin tray around in the oven (so the back is now at the front) and bake for another 10 minutes. This helps the cakes brown evenly.

Remove from the oven and leave them for a few minutes before turning them out and cooling them completely on a rack.

Dust with icing sugar and serve…….they won’t last long.