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Lemon Raspberry Loaf Cake Recipe

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This Lemon Raspberry Loaf Cake is a moist and zesty treat, bursting with fresh raspberries and a tangy lemon flavor. Perfect for afternoon tea or as a refreshing dessert, it features a soft crumb enriched with Greek yogurt and finished with a delicate lemon icing and fresh berries. The combination of tart lemon and sweet raspberries makes for a beautifully balanced cake that’s both simple to make and elegant to serve.

Ingredients

Cake Batter

  • 180 gr Caster Sugar
  • 2 teaspoons Lemon Zest
  • 3 large Eggs (at room temperature)
  • 90 ml Neutral Oil (such as Canola Oil)
  • 90 ml Lemon Juice
  • 180 gr Greek Yoghurt (or natural yoghurt)
  • 300 gr Self-Rising Flour
  • 1 pinch Fine Table Salt
  • 200 gr Raspberries

Lemon Icing (optional)

  • 100 gr Icing Sugar (or powdered sugar)
  • 30 ml Lemon Juice

To Serve (optional)

  • 50 gr Raspberries
  • Fresh mint leaves

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 180°C (350°F). Grease a 12 x 30 cm (5 x 12-inch) loaf pan and line it with baking paper to prevent sticking.
  2. Mix Sugar and Lemon Zest: In a large bowl, combine the caster sugar and lemon zest. Rub them between your fingers to release the lemon’s fragrant essential oils.
  3. Add Wet Ingredients: Add the eggs to the sugar mixture and whisk for about a minute until the mixture is lightly bubbly. Then, mix in the neutral oil, lemon juice, and Greek yogurt until well combined.
  4. Incorporate Dry Ingredients: Add the self-rising flour and a pinch of salt to the wet mixture. Gently whisk until the batter is smooth and lump-free, taking care not to overmix.
  5. Layer Batter and Raspberries: Pour approximately one-third of the batter into the prepared loaf pan. Evenly distribute half of the raspberries over this layer. Pour another third of the batter on top, spreading gently with a spatula to cover the berries. Add the remaining raspberries and finally pour the remaining batter to cover all the fruit.
  6. Bake the Cake: Place the loaf pan in the oven and bake for 40 to 50 minutes until the top is golden brown and a toothpick inserted into the center comes out clean.
  7. Cool the Cake: Remove the cake from the oven and place on a wire rack. Let it cool completely in the pan before carefully removing it to maintain its shape.
  8. Prepare Lemon Icing (Optional): In a bowl, sift the icing sugar and combine with lemon juice. Whisk until it forms a thick but pourable glaze.
  9. Drizzle Icing: Once the cake is completely cooled, drizzle the lemon icing over the top, allowing it to drip down the sides.
  10. Garnish and Serve: Optionally, garnish with the remaining fresh raspberries and some fresh mint leaves before slicing and serving.

Notes

  • Use room temperature eggs to help create a smoother batter and better rise.
  • The layering technique with raspberries prevents them from sinking to the bottom and distributes their flavor throughout the cake.
  • The lemon icing is optional but adds a lovely bright, sweet finish to the cake.
  • Line the loaf pan with parchment paper to ensure easy removal and clean edges.
  • Be careful not to overmix the batter once the flour is added to keep the cake light and tender.

Find it online: https://yumntasty.com/lemon-raspberry-loaf-cake-recipe/