This raspberry lemon loaf is a moist and soft intensely lemony cake studded with fresh raspberries. It's all topped off with a gorgeous simple lemon icing.
2tablespoonslemon zest, not packed (2 medium lemons), (notes 1)
170gunsalted buttersoftened (¾ cup / 6oz)
3largeeggsroom temp
⅓cupGreek yoghurt
⅓cuplemon juice
1 ½teaspoonsvanilla
1cupfresh raspberrieswashed and dried well (150g / 5.3oz)
THE ICING
1 ½cupsicing sugar(195g / ~7oz)
1 ½-2tablespoonslemon juice(notes 1)
For best results, always weigh ingredients where a weight is provided
Equipment
8x5 inch loaf pan
Mixing bowls, spatulas
stand mixer helpful but not required
Instructions
Preheat the oven to 180C (160C fan forced) / 350F. Grease your loaf tin and line with baking paper.
FOR THE CAKE:Combine the flour, baking powder and salt in a medium bowl and whisk to combine and disperse everything. Set aside.
In a large bowl or the bowl of a stand mixer (paddle attachment), use your fingertips to massage the sugar and lemon zest together to release the oils in the zest. It should be like wet sand when it’s done.
Add the butter and beat on medium until light and creamy.
Add the eggs one at a time, beating each on low to low-medium speed until smooth and completely combined before adding the next. Scrape down the sides of the bowl as necessary. The batter may well look split at this point and that’s fine.
Now alternate the dry and wet ingredients. You don’t want to overmix once you start adding the dry ingredients as it can make your cake tough or dense.Add ⅓ of the flour mixture to the butter-egg mixture and mix on low or gently mix in with a spatula until 90% combined.Add the yoghurt and gently mix that through.Now mix in another portion of the flour, followed by the lemon juice and vanilla extract.Finish by adding the final portion of flour mixture and mix through. Be gentle.
Spoon about ⅓ of the thick cake batter into your prepared pan and spread it out. Dot over ⅓ of the raspberries. Repeat this process two more times until all the batter and raspberries are in the pan.
Bake 50-60 minutes until a toothpick comes out with a crumb or two attached.
Let the cake cool for 10 minutes in the pan before using the edges of the baking paper to lift it out of the tin and transfer to a wire rack to cool completely.
FOR THE ICING:Once the cake has cooled completely, mix together the icing sugar and lemon juice in a mixing bowl, then drizzle over the cake. You can let it set or serve immediately.
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Notes
Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
For best results you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
All ovens vary – check for doneness 5-8 minutes before the recipe suggests.
Nutrition details are approximate only - scroll below the recipe to find the full nutritional information.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.