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Lemon and raspberry loaf cake

Prep Time15 minutes
Cook Time51 minutes
Servings: 12 servings

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.