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.
Lemon and raspberry loaf cake
Ingredients
For the cake
- 120 g dairy free butter block
- 180 g caster sugar
- 2 eggs
- Grated zest of 1 lemon
- 1 teaspoon lemon extract
- 220 g gluten free plain flour (plus 1 extra tablespoon for the raspberries)
- 1 teaspoon baking powder
- 1 teaspoon bicarbonate of soda
- 1/4 teaspoon xanthan gum
- Pinch of salt
- 100 g dairy free yoghurt
- 150 g frozen raspberries (tossed in 1 tablespoon of gluten free flour)
For the syrup
- Juice of 1 lemon
- 50 g sugar
For the icing
- 150 g icing sugar
- Juice of around 2 or 3 lemons
Instructions
- Preheat your oven to 180C and line a loaf tin.
- With an electric whisk beat your dairy free butter & caster sugar until creamy. Add your eggs and beat again. Add the lemon zest and lemon extract and mix again.
- Add your flour, baking powder, baking soda, xanthan gum and salt. Mix well until combined and then add the dairy free yoghurt and mix again.
- Toss the frozen raspberries in flour (to prevent them from sinking) then fold into the batter. Transfer to your tin and bake for around 50-60 minutes, or until an inserted skewer comes out clean.
- Mix your syrup by mixing the sugar and lemon juice and whilst the cake is still hot, prick with a skewer and brush over the cake. Leave to cool completely.
- Once cool make your icing by mixing lemon juice and icing sugar to get a thick icing consistency. Drizzle on the cake. *Best served on the day of making due to the raspberries.
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