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Lemon Raspberry Loaf Cake Recipe

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4 from 12 reviews

This delightful Lemon Raspberry Loaf Cake is a moist and zesty treat perfect for spring and summer gatherings. Featuring a tangy lemon-infused batter layered with fresh raspberries and topped with a light lemon glaze, it balances sweetness and tartness harmoniously. The cake is beautifully tender thanks to Greek yogurt and neutral oil, making it a refreshing dessert or an elegant afternoon tea companion.

Ingredients

Cake Batter

  • 180 gr Caster Sugar
  • 2 teaspoon 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 parchment paper to prevent sticking and ensure easy removal.
  2. Combine Sugar and Lemon Zest: In a large bowl, mix the caster sugar with lemon zest. Rub them together between your fingers to release the essential oils, which will infuse the cake with robust lemon aroma.
  3. Add Eggs and Wet Ingredients: Crack in the eggs and whisk until lightly bubbly and fully combined. Then add the neutral oil, lemon juice, and Greek yogurt, mixing until smooth.
  4. Incorporate Dry Ingredients: Gradually add the self-rising flour and salt. Gently whisk until the batter is smooth and free of lumps, taking care not to overmix.
  5. Layer the Batter and Raspberries: Pour about one-third of the batter into the prepared loaf pan. Evenly spread half of the raspberries over this layer. Pour another third of the batter over the raspberries and gently spread it to cover them fully. Add the remaining raspberries on top and finish by pouring the remaining batter to cover them completely.
  6. Bake the Cake: Place the loaf pan in the oven and bake for 40 to 50 minutes or 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 it on a wire rack. Let it cool completely in the pan before removing it to maintain its shape and texture.
  8. Prepare Lemon Icing (Optional): In a medium bowl, sift the icing sugar and gradually whisk in lemon juice until you achieve a slightly thick but fluid paste. Drizzle this icing over the cooled cake, allowing it to drip down the sides.
  9. Garnish and Serve: Optionally, decorate with additional fresh raspberries and mint leaves for added freshness and visual appeal before slicing and serving.

Notes

  • Line your loaf pan with parchment paper so the cake releases easily and stays intact when removed.
  • Layering the raspberries within the batter helps distribute the fruit evenly, creating pockets of juicy raspberries throughout the cake.
  • The lemon icing should be thick enough to coat but still pourable, so adjust lemon juice or icing sugar to achieve the right consistency.
  • Use fresh raspberries for the best flavor; frozen raspberries may add extra moisture and affect the cake’s texture.

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