Gluten-free lemon-raspberry cake

Name: gluten-free lemon-raspberry cake
Cook time: 10 min
Total time: 130 min
Yield: 10
Ingredients: 450 g gluten free cake mix; 4 medium sized egg; 225 g unsalted butter or margarine; 1 lemon cleaned up; 125 g fresh raspberries

A cake of gluten-free cake mix, lemon zest and lemon juice. The filling: fresh raspberries.

Ingredients

Kitchen Stuff

1 baking paper
1 cake tin

Directions

Preheat the oven to 180˚C.
Mix the gluten-free cake mix with the eggs and butter until smooth.
Grate the yellow skin of the lemon and squeeze out the fruit. Add the grater and juice to the batter.
Put the batter in the cake tin covered with baking paper and spread the raspberries over it. Push them a little into the batter so that they are just visible.
Fry the cake in the middle of the oven for about 50 minutes until golden brown and done.
After 45 minutes, check with a skewer for doneness. If this comes out clean, the cake is done.
Cool for 10 minutes in the mold.
Place a plate or flat dish on the cake and turn over so that it comes out of the mold. Allow to cool completely in 1 hour.