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FREE Delivery on UK Orders Over £20
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Made in the UK
FREE Delivery on UK Orders Over £20
Made in the UK
FREE Delivery on UK Orders Over £20
Made in the UK
FREE Delivery on UK Orders Over £20
Made in the UK
Refreshing Raspberry Lemon Loaf Cake Recipe Refreshing Raspberry Lemon Loaf Cake Recipe

Raspberry Lemon Loaf Cake Recipe

If you're in the mood for a delightful treat that's both bright and refreshing, look no further than this Raspberry Lemon Loaf Cake. It's a perfect balance of sweet and tangy, with a moist, tender crumb bursting with the tart flavour of raspberries and zesty lemon.

Ingredients (10 Slices)

  • 225g Caster Sugar
  • 2 Lemons, Zest only
  • 3 Eggs
  • 115g Sour Cream
  • 185g Plain Flour
  • 2 tsp Baking Powder
  • 1/2 tsp Salt
  • 60g Olive Oil
  • 1 tbsp Lemon Juice
  • 15g Freeze Dried Raspberry Powder
  • 2 tsp Freeze Dried Raspberries

Drizzle Syrup

  • 60g Lemon Juice
  • 65g Water
  • 100g Caster Sugar
  • Icing
  • 150g Icing Sugar
  • 3 tbsp Lemon Juice
  • 1 tsp Freeze Dried Raspberry Powder

Instructions

  1. Grease and line a loaf tin with baking paper.
  2. Preheat the oven to 160C/Gas Mark 3/320 F.
  3. Combine the sugar and zest in a bowl. Rub together using your hands.
  4. Add the eggs and then beat till the mixture has thickened, increased in volume and looks lighter. This will take anywhere from 3 to 5 minutes.
  5. Add Sour Cream. Whisk again for another minute.
  6. Add the Flour, Baking Powder and Salt. Fold until smooth.
  7. Drizzle in the Oil and add the Lemon Juice. Gently fold in.
  8. Add the freeze dried Raspberry Powder and Freeze Dried Berries and stir together.
  9. Spoon the batter into the prepared cake tin. Bake in the preheated oven for 60 - 65 minutes.

Drizzle Syrup

Mix lemon juice, sugar and water in a pan. Place over a medium low heat. Stir everything together till combined. Bring to a boil for 2 minutes until the syrup is made.

Once the cake is done, poke holes all over the sponge with a skewer. Pour the syrup over the loaf cake.

Icing

Allow the cake to cool, then remove from the tin. Combine Icing Sugar, Lemon Juice and Raspberry Powder and whisk till combined. Pour over the cake when it has cooled.

Storage

Store in an airtight container at room temperature for up to 5 days, or in the fridge for up to a week.

You can also freeze this cake for up to 3 months in an airtight container and defrost it for a couple of hours before serving. Wrap it in a double layer of cling film to avoid freezer burn.

Variations

  • Add a handful of fresh raspberries before baking. Toss them in flour first to stop them from sinking to the bottom of the loaf.
  • Add 1 tablespoon of poppy seeds for some texture.

Roohts ingredients used

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