Lemon and Raspberry Loaf Cake
Fresh, light and bursting with flavour, this Lemon and Raspberry Loaf Cake is the perfect balance of sweet and tangy. Zesty lemon brings a bright citrus lift, while juicy raspberries add little pockets of fruity sweetness throughout the soft sponge. Simple to make and beautifully moist, it’s an ideal bake for afternoon tea, weekend treats, or sharing with family and friends. One slice is never quite enough. 🍋🍰
Prep time 10 mins
Bake time 35-40 mins
Serves 10
Equipment:
Ingredients:
100ml Greek yoghurt
1/2 cup vegetable oil
1/2 cup caster sugar
1&1/2 cups self-raising flour
1 teaspoon baking powder
4 large eggs
1 lemon, juice and zest
150g fresh raspberries
To finish
1/2 cup icing sugar
1-2 tbsp water
1 lemon, zest
Freeze-dried and fresh raspberries
Method:
1. Preheat the oven to 180°C/160°C fan/gas mark 4.
2. In a large mixing bowl, whisk the yoghurt, oil, eggs, lemon juice and zest.
3. Add flour, baking powder and sugar and mix well until combined.
4. Fold in the fresh raspberries.
5. Pour the mixture into a loaf cake lined with a siliconised greaseproof loaf tin liner.
6. Bake in the preheated oven for 35-40 mins.
7. Let cool down completely.
8. In a small bowl, mix the icing sugar and water, then drizzle all over the cake.
9. Decorate with freeze-dried raspberries, lemon zest and fresh raspberries.
10. Enjoy!