Lemon Raspberry Squares (Diabetic Friendly)


Cake Mix
  • 4oz-100g Unsalted Butter (room temp)
  • 1.1oz-30g Canderel/sugar alternative suitable for diabetics
  • 2 Medium Eggs (free-range)
  • 8oz-225g Self-Raising flour (sifted)
  • 2 Lemons (zest only)
  • 2 fl. oz-50ml Sunflower oil
  • 2 Tablespoons Semi-Skimmed Milk
  • 2oz-60g 0% Fat Yoghurt
  • 5oz-150g Fresh Raspberries
Lemon Buttercream (optional)
  • 0.7oz-20g Canderel/Sugar alternative suitable for diabetics
  • 7oz-200g Unsalted Butter (soft)
  • 4 Tablespoons Semi-Skimmed Milk
  • 2 Tablespoons Fresh Lemon Juice
  • 9oz-250g Icing Sugar (powdered sugar)
  • 12 Fresh Raspberries


  1. Pre-heat oven to 355˚F/180˚C regular oven or 320˚F /160˚C fan assisted oven
  2. Grease a 20cm square cake pan and set to one side
  3. In a large mixing bowl, cream together the butter and sugar alternative using an electric whisk/stand mix or good old-fashioned elbow grease until well combined. Add the eggs one at a time, combining well between each addition
  4. Add the sunflower oil and mix again
  5. Add the milk and mix again
  6. Follow by sieving the flour and baking powder into the egg mix and combine again
  7. Continue by adding the 0% fat yoghurt and mix in
  8. Add the lemon zest and mix one last time
  9. Spoon into the prepared cake tin and spread it out evenly. Place the raspberries on the top and press into the mix so you can just see their tops
  10. Pop into the oven for 30 minutes or until you can insert a skewer and it comes out clean
  11. Allow to cool in the tin for 10-15 minutes and then remove to cool completely
  12. Meanwhile, make the buttercream if making. Add all the ingredients to a bowl and combine thoroughly until smooth (make sure the butter is very soft). Spread evenly over the top of the cake and top with the 12 raspberries (spaced out evenly so there is one on top of each square)
  13. Cut into 12 squares and serve

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