Lemon Raspberry Loaf Cake
A moist lemon pound cake loaf studded with real raspberries. Top with a lemon glaze icing and fresh raspberries.
Servings: 12 servings
Calories: 299kcal
Equipment
Ingredients
Raspberry Lemon cake
- 170 g unsalted butter room temp.
- 200 g white sugar caster or super fine
- 1 teaspoon vegetable oil or sunflower or canola oil
- 1 lemon’s zest and juice equals roughly 1 tablespoon zest, 3 tablespoon juice
- 3 eggs large
- 3 tablespoon milk whole or semi-skimmed
- 200 g (7 oz) raspberries fresh or frozen
- 180 g plain all-purpose flour
- 2 teaspoon baking powder
- A pinch of salt
Lemon Glaze
- 150 g powdered icing sugar
- ½ lemon’s juice roughly 1 ½ tablespoon lemon juice
- 1-2 teaspoon milk optional, depending on consistency
Decorations
- fresh raspberries
- lemon slices / peel / zest
Instructions
Raspberry lemon cake
- Preheat oven: 180°C / 160°C (fan) / Gas Mark 4 / 350°F
- Cream together the butter, sugar, oil and zest, using a spatula, electric hand mixer or stand mixer.
- Beat in the eggs, one at a time, then beat in the milk and lemon juice.
- In a separate bowl, gently coat the raspberries with 2 tablespoon of plain flour.
- Sieve the rest of the plain flour and the baking powder into the egg mixture, add the salt and gently stir until combined.
- Fold in the flour-coated raspberries.
- Pour the cake batter into a greased and lined 2lb loaf tin for 45-55 minutes and bake until a skewer comes out clean.
- Allow the loaf to cool in the tin for at least 20mins before removing and transferring to a wire rack.
Lemon glaze
- Once the lemon loaf cake has cooled, sieve the icing sugar into a small bowl and add the lemon juice and milk, stirring until smooth.
- Slowly pour the icing over the loaf, spreading evenly across the top.
Decoration
- Decorate your loaf with lemon zest and fresh raspberries. Slice and enjoy straight away or allow the icing to set first.
Notes
- You can swap the plain (all-purpose) flour in this recipe for self-raising flour of the same quantity (180g) and exclude the baking powder.
Nutrition
Calories: 299kcal | Carbohydrates: 44g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 72mg | Sodium: 94mg | Potassium: 80mg | Fiber: 2g | Sugar: 30g | Vitamin A: 428IU | Vitamin C: 10mg | Calcium: 63mg | Iron: 1mg