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Lemon Raspberry Loaf Cake Recipe

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4.2 from 8 reviews

This Lemon Raspberry Loaf Cake is a delightfully moist and zesty treat combining fresh raspberries, tangy lemon juice, and creamy Greek yogurt. Perfectly balanced with a sweet lemon icing drizzle, this loaf offers a vibrant burst of flavor in every bite and is ideal for breakfast, brunch, or afternoon tea.

Ingredients

For the Cake

  • 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

For the Lemon Icing (optional)

  • 100 gr Icing Sugar (or powdered sugar)
  • 30 ml Lemon Juice
  • 50 gr Raspberries (optional, to serve)
  • Fresh mint leaves (optional, to serve)

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.
  2. Mix Sugar and Lemon Zest: In a large bowl, combine the caster sugar with the lemon zest. Rub the zest and sugar between your fingers to release the lemon’s aromatic essential oils, enhancing the cake’s lemon flavor.
  3. Add Wet Ingredients: Add the eggs to the sugar mixture and whisk for about a minute until lightly bubbly. Then, incorporate the neutral oil, lemon juice, and Greek yogurt, mixing until smooth.
  4. Combine Dry Ingredients: Gently whisk in the self-rising flour and pinch of salt into the wet mixture until there are no lumps, ensuring a smooth batter.
  5. Layer Batter and Raspberries: Pour about one-third of the batter into the prepared loaf pan. Spread half of the raspberries evenly over this layer. Add another third of the batter on top, gently covering the raspberries, then spread the remaining raspberries over this layer. Finally, pour the remaining batter to fully cover the fruit layers.
  6. Bake the Cake: Bake in the preheated oven for 40 to 50 minutes or until the top is golden and a toothpick inserted in the center comes out clean.
  7. Cool the Cake: Remove the loaf from the oven and place it on a wire rack. Allow it to cool completely in the pan before removing it to avoid breakage.
  8. Prepare Lemon Icing (optional): In a medium bowl, sift the icing sugar and combine with lemon juice. Whisk until the mixture forms a slightly thick but still fluid paste.
  9. Decorate: Drizzle the lemon icing over the cooled cake, letting it drip down the sides. Optionally, garnish with fresh raspberries and mint leaves for an elegant finish.

Notes

  • Use room temperature eggs to help the batter emulsify better, resulting in a lighter cake.
  • Be gentle when mixing the batter after adding flour to avoid developing gluten, which could make the cake dense.
  • To prevent raspberries from sinking to the bottom, layer batter and raspberries as described instead of mixing them all together.
  • The lemon icing adds sweetness and an extra burst of lemon flavor, but you can skip it if you prefer a less sweet cake.
  • Fresh mint leaves add a refreshing aroma and attractive garnish, making the presentation more inviting.

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