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Lemon and Raspberry Loaf Cake Recipe

This lemon and raspberry loaf cake is a delicious sweet treat that the whole family will enjoy. Perfect for an afternoon tea spread or to enjoy with a cup of tea.
Prep Time5 minutes
Cook Time1 hour
Course: Afternoon Tea, Dessert, Snack
Cuisine: American, British
Keyword: baking
Servings: 8 slices

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.