Easy Lemon and Raspberry Loaf Cake Recipe
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Any regular reader will know that I love baking loaf cakes and our latest creation is this moist Lemon and Raspberry Loaf Cake – a delicious bake for any occasion or just when you fancy baking something different.
How do you make a lemon raspberry loaf cake?
This raspberry lemon loaf cake is moist and full of flavour. We use the fresh lemon juice and fresh lemon zest from a fresh lemon but you can always use the long life alternatives if you prefer. It would be ablout two tablespoons lemon juice.
We also use frozen raspberries, as they are much easier to fold into the cake batter, but you can use fresh raspberries if you like – just make sure you mix them in carefull at the end.
For this recipe we add plain Greek yogurt but you can use flavoured yogurt if you like too – vanilla greek yogurt works well too and raspberry or lemon could give a really nice flavour too.
We always use self raising flour for ease but you can use plain all purpose flour and a little baking powder if you prefer – it’s a recipe that you can vary easily to suit what you have to hand.
We love baking this cake and it’s great for an afternoon tea spread or just to enjoy alongside a nice cup of tea. The children ahve been known to have it for breakfast too.
Is this a raspberry lemon bread loaf?
Unlike fruit bread recipes, this raspberry lemon loaf is moist and light, definitely making it more cake than lemon raspberry bread. It doesn’t have that dense finish that sweet bread recipes have so I would definitely call this a cake – and a tasty one at that!
Can you make this into a lemon raspberry drizzle cake?
If you’d like to make an absolutely delicious lemon and raspberry drizzle cake, simply add the drizzle after the cake has been left to cool. Like a lemon drizzle cake, you can whip up some glace icing or a lemon glaze using icing sugar and lemon juice, drizzling it over the cake to add a lovely, sweet and flavourful finish. You could add a few more raspberries on top if you wanted to as well.
The only reason we prefer to have cakes plain, without a drizzle, glaze or icing on top is because we’re all too keen to start eating! If you like to finish your cakes properly, this is one that you can happily ice or drizzle.
If you’re looking for other cakes to bake, here’s our Cherry Bakewell Loaf Cake, Honey Fairy Cakes and Golden Syrup Loaf Cake recipes. You can see all our recipes to date here.
What equipment do you need for this easy Lemon Raspberry Cake recipe?
You can make this recipe simply with things you already have in your kitchen but here are the things we use in case there’s something you don’t already have:
As you can see, it’s all things you probably have already. We use loaf tin liners to guarantee that bakes come out of the tin easily and they’re great when baking as gifts too.
So here’s our delicious Raspberry Lemon Cake recipe:
Ingredients:
- 150g frozen raspberries
- 300g self raising flour
- 250g caster sugar
- zest and juice of half a lemon
- 2 eggs
- 125g Plain Greek yogurt at room temperature
- 125g melted unsalted butter or margarine
Recipe:
- Preheat oven to 180C/350F/Gas 4
- Grease a loaf pan or use a loaf tin liner
- Put all the ingredients aside from the raspberries into a large mixing bowl and mix well
- Stir in the raspberries
- Pour the batter into the prepared loaf tin and bake for an hour until well risen and golden brown on top.
- Turn out onto a wire rack and leave to cool completely.
If you’d like to pin or print this Raspberry and Lemon Cake recipe for later you can do so below. Happy baking!
Lemon and Raspberry Loaf Cake Recipe
Ingredients
- 150 g frozen raspberries
- 300 g self raising flour
- 250 g caster sugar
- zest and juice of half a lemon
- 2 eggs
- 125 g Plain Greek yogurt at room temperature
- 125 g melted unsalted butter or margarine
Instructions
- Preheat oven to 180C/350F/Gas 4
- Grease a loaf pan or use a loaf tin liner
- Put all the ingredients aside from the raspberries into a large mixing bowl and mix well
- Stir in the raspberries
- Pour the batter into the prepared loaf tin and bake for an hour until well risen and golden brown on top.
- Turn out onto a wire rack and leave to cool completely.
*Note: Nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published.
