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.
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.
*Note: Nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published.