Ingredients (24 × 7cm rectangular Lékué pan)

• 🥚2 medium eggs
• 🍬170g sugar
• 🍋Zest of 1 lemon (6g)
• 🌻120ml sunflower oil
• 🥛100ml milk
• 🥛100g plain unsweetened yogurt
• 🍋30ml lemon juice
• 🌾240g pastry flour (without raising agent)
• 🌽20g cornstarch
• ❤️10g baking powder
• 🌺4g poppy seeds
• 🩷60g thick raspberry jam, for the marbled effect

Raspberry jam (about 80g once strained)

• ❤️170g fresh raspberries
• 🍬53g sugar
• 🍋2 tsp lemon juice
• 🌽2.5g pectin

Lemon and raspberry glaze

• 🍭150g icing sugar
• 🍋½ tsp lemon juice
• 🥛2 tbsp milk or water
• 🩷1 tsp raspberry jam

Elaboration

1. ❤️Place the raspberries and lemon juice in a saucepan and heat over medium heat until they begin to break down. Mix the pectin with the sugar and gradually add it to the raspberries, stirring well. Bring to a boil and cook until the jam thickens. Remove from the heat, strain to remove the seeds, and let cool completely.
2. ♨️Preheat the oven to 165°C, using top and bottom heat.
3. 🍋In a bowl, mix the sugar with the lemon zest and rub together with your fingers so the sugar absorbs all its aroma.
4. 🥚Add the eggs and beat until creamy and slightly foamy.
5. 🌻Gradually add the oil and continue beating.
6. 🫗Add the milk, yogurt and lemon juice. Mix until combined.
7. 🌾Sift the flour with the cornstarch and baking powder. Add them to the mixture in several additions, mixing until you have a smooth, lump-free batter.
8. 🌺Finally, add the poppy seeds and fold in with a spatula.
9. 🩷Pour one third of the batter into the pan and dot with small spoonfuls of raspberry jam. Add another third of the batter, add more spoonfuls of jam, and cover with the remaining batter. Use a skewer to make gentle swirls for a marbled effect, without overmixing.
10. ⏲️Bake for about 45 minutes at 165°C. Check it is done by inserting a skewer or knife into the centre; it should come out clean or with a few crumbs, but no raw batter.
11. 🤎Let rest for a few minutes before unmolding, then place on a rack to cool completely.
12. 🍋For the glaze, mix the icing sugar with the lemon juice and milk or water until creamy and pourable. Add the raspberry jam and mix until incorporated.
13. 🩷Pour the glaze over the cake once completely cool and let it set before serving.

Notes

• The 80g of raspberry jam is an approximate yield; it will depend on evaporation and the amount of seeds removed when straining.

😊Enjoy! 🍋❤️