200 g all-purpose flour
150 g butter, softened
200 g sugar
3 large eggs
1 tsp vanilla extract
1 tbsp lemon zest
50 ml lemon juice
100 g fresh raspberries
Cream sugar and butter until they are light and fluffy. Stir in lemon zest, lemon juice, and vanilla after adding eggs one at a time.
Add flour and stir until barely incorporated. Add the fresh raspberries and fold gently.
Fill a loaf pan with oil, then bake it at 180°C (350°F) for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
After 10 minutes of cooling in the pan, move the cake to a wire rack to serve. Cut into slices and savor this luscious, tangy cake.