Lemon Raspberry Loaf Cake

Close up on cake crumb showing the baked raspberries inside the lemon cake.

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This quick and easy one-bowl Lemon Raspberry Loaf Cake is deliciously light and fresh. Perfect dessert for the Summer, this cake is full of bright flavours with an amazingly soft texture.

Prep Time20

Cook Time45

Total Time1 5

Course: Dessert

Cuisine: French

Servings:

Calories: 286kcal

Author: Sylvie

Equipment

12 x 30 cm Loaf Pan (5 x 12 inch)

Ingredients

Lemon Raspberry Cake

180 gr Caster Sugar
2 teaspoon Lemon Zest
3 large Eggs at room temperature
90 ml Neutral Oil such as Canola Oil
90 ml Lemon Juice
180 gr Greek Yoghurt or natural yoghurt
300 gr Self-Rising Flour (*)
1 pinch Fine Table Salt
200 gr Raspberries

Lemon Icing (optional)

100 gr Icing Sugar or powdered sugar
30 ml Lemon Juice
50 gr Raspberries (optional) to serve

Instructions

Lemon Raspberry Cake

Preheat your oven on 180 degrees Celsius / 350 degrees Fahrenheit. Grease a 12 x 30 cm (5 x 12-inch) loaf pan and line it with a sheet of baking paper / parchment paper (see note 1).
In a large bowl, combine the caster sugar and lemon zest. Rub the zest and sugar between your fingers to release the fragrant essential oils contained within the zest.
Add the eggs and whisk for a minute or until lightly bubbly, then mix in the oil, lemon juice and greek yogurt.
Lastly, add the self-rising flour (*) and salt and gently whisk until no lumps remain.
Pour about 1/3 of the batter into the prepared loaf pan and top with half of the raspberries, spread over the batter evenly. Pour another 1/3 of the batter over the raspberries and gently spread with a spatula to fully cover the fruits. Spread the second half of the raspberries over the batter and pour the remaining cake batter to fully cover the fruits (see note 2).
Bake for 40 to 50 minutes or until the top of the loaf is golden and a toothpick / skewer comes out clean.
Place on a wire rack and leave to cool down completely before removing from the loaf pan.

Lemon Icing (optional)

In a medium bowl, combined sifted powdered sugar and lemon juice. Whisk until you get a paste that is slightly thick but still fluid (see note 3). Drizzle over the cool cake, letting the icing drip over its side.
Optionally, finish with a few more fresh raspberries and some fresh mint leaves.

Notes

(*) If you do not have self-rising flour, simply use the same amount of plain / all-purpose flour and add 1 1/2 teaspoon baking powder + 1/2 teaspoon baking soda.

I cut the baking paper to the length of the loaf pan to line the bottom and two longest sides of the pan only. Make sure the two narrow sides that remain unlined are well greased so that the can does not stick.
Alternatively, you cold simply add the raspberries into the lemon batter and gently fold them in. I find that the berries tend to get crushed in the process, turning mushy and starting to taint the batter with their colour. I prefer the layering method that gives you better control over the final crumb.
If it looks too liquid, add a bit more sugar. If too thick, add a bit more juice.

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