Lemon Raspberry Squares ©


Cake Mix
  • 4oz-100g Baking Margarine (room temp)
  • 1.1oz-30g Canderel/sugar alternative
  • 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
Raspberry Smash Topping
  • 0.7oz-20g Canderel/Sugar alternative
  • 7oz-200g Unsalted Butter (soft)
  • 2.8oz-80g Fresh Raspberries
  • 2 Tablespoons Fresh Lemon Juice
  • 10.5oz-300g Icing Sugar (powdered sugar)


  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 baking margarine 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 35 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 raspberry smash topping. 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
  13. Cut into squares and serve

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