Lemon and Raspberry Loaf Cake (gluten free and dairy free)

My gluten and dairy free lemon and raspberry loaf cake combines fluffy lemon flavoured sponge and raspberries with a lemon flavoured icing. If you do make this recipe I’d love to see, don’t forget to tag me in your photos over on social media!

Which butter do you use for the cake?

For this recipe (and the majority of my baking) I use the Stork ‘perfect for baking’ 250g gold packet butter which is naturally dairy free and available in most major UK supermarkets. Note: This is the only Stork butter that doesn’t contain milk so be careful to pick up the right packet.

How do you stop the raspberries from sinking?

To prevent the raspberries from sinking toss them in a tablespoon of gluten free flour before folding them through your cake batter.

How long will the cake last? 

This cake will last in an airtight container for up to 2 days. It is best served on the day you make it due to the raspberries.

Which gluten free flour do you use for the cake?

For this recipe, and the majority of my bakes, I use the FREEE Gluten Free Plain Flour  which works really well in gluten free baking.

I absolutely love seeing what you’ve created, so if you do make this recipe (or any other recipe from my website) don’t forget to tag me over on my social media pages @glutenfreealice and use the hashtag #glutenfreealice