April 2017
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Lemon Raspberry Cake

Cooking times listed in recipes are based on stacking, preparing three dishes at once. If you’re preparing a single dish on its own, cook 8-10 minutes.

Yield: 8

Serving Size: 1 piece


  •     1⅓ cup all-purpose flour
  •     ⅔ cup granulated sugar
  •     1 tsp. baking powder
  •     ¼ tbsp. salt
  •     ½ cup canola oil
  •     1 cup reduced-fat (2%) milk
  •     2 tbsp. lemon juice
  •     Zest of 1 lemon
  •     ¼ cup fresh raspberries


  1.     Spray ¾-qt./750 mL Casserole/Cover with nonstick cooking spray. Set aside.
  2.     Combine all ingredients except raspberries in a medium bowl and whisk until combined.
  3.     Pour batter into greased ¾-qt./750 mL Casserole/Cover and arrange raspberries on the top. Stack and microwave on high power 15–20 minutes. If making cake without stacking, microwave on high power 6 minutes.


This newsletter is authored and published by independent Tupperware business owners. Neither Tupperware Brands Corporation nor its affiliates, Tupperware U.S., Inc. or Tupperware Canada, a division of Premiere Products Brands of Canada, Ltd. is responsible for the content or opinions expressed in this newsletter or for any errors or omissions contained herein
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