Vanilla Bean Sour Cream Cake

Simone Austin

Ingredients:

6 scoops Glucerna Powder
1 ¼ cups self raising flour
100ml sour cream
125ml natural yoghurt
½ cup caster sugar
2 eggs
1 ¼ cups extra virgin light olive oil
½ teaspoon vanilla bean extract
½ teaspoon lemon rind, finely grated
Extra yoghurt for serving
Fresh raspberries for serving

Method:

Preheat the oven to 180 degrees Celsius
Grease a ring tin or 20cm round cake tin
In a mixing bowl whisk or beat the oil, sugar, eggs, vanilla bean, lemon rind and sour cream.
In a small bowl or glass mix the Glucerna powder with the yoghurt and add to the other wet mix
Add in the flour gradually and beat until you have a smooth batter
Pour the batter into the cake tin and bake for 30minutes or until golden brown and a cake tester comes out clean.
Cool in the tin on a wire rack. When cold turn out and serve a slice with a dollop of natural yoghurt and handful of berries.

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