Raspberry Lemon Drizzle Loaf Cake

 

Nothing beats a simple to make loaf cake using in season raspberries and the flavours of citrus with a good helping of a lemon drizzle icing. The raspberries in this cake can easily be swapped out for chopped up strawberries or blackberries!

INGREDIENTS:

For the loaf cake: 

  • 175g unsalted butter, softened

  • 1 cup caster sugar

  • 3 Free Range Eggs

  • 1 tsp vanilla extract

  • Zest of 1 lemon

  • 1 tbsp lemon juice

  • 1/3 cup Yoghurt 

  • 1 ½ cups plan flour

  • 1 ½ tsp baking powder

  • ½ cup desiccated coconut

  • 150g raspberries

For the lemon drizzle icing: 

  • ½ cup pure icing sugar sifted
  • 5 tsp lemon juice

 

METHOD: 

  1. Pre heat the oven to 180°

  2. Line a loaf cake tin (24cm x 11cm). This cake can also be made in a round spring form cake tin, adjust the baking time to suit

  3. Cream the butter and caster sugar together in a stand mixer on medium speed. Scrapping down the sides of the mixing bowl at interval’s to ensure it evenly mix’s. Mix until light and fluffy.

  4. Add the eggs one at a time along with the vanilla essence, beating in-between.

  5. Follow by adding the yogurt and thoroughly beat this in before adding the lemon zest and lemon juice. The mixture may curdle a little; this is not a problem once it is mixed together.

  6. In a separate mixing bowl combine the flour sifted, baking powder and desiccated coconut, stir to combine.

  7. Fold in the dry ingredient bowl into the creamed butter mixture until it just comes together; be mindful not to over work it.

  8. Spoon a thin layer (a third of the mixture) of the batter into the pre prepared loaf tin add a third of the fresh raspberries. Follow by adding another layer of the batter and a 2nd layer of fresh raspberries. Add the top last layer of batter levelled out with a spatula followed by the top last layer of raspberries. Try not to press them in other wise they will sink too much.

  9. Bake for 50 minutes or until a skewer comes out clean, place it back in the oven for 5-10 minutes if it is not thoroughly cooked through depending on your oven. 

  10. Allow to cool on a cooling rack for 15 minutes before removing from the tin.

  11. To make the lemon icing; combine the sifted icing sugar and the lemon juice together, ensuring it is completely combined so there are no lumps. Once the cake is cooled place it on a serving plate or a sheet of baking paper, drizzle the lemon icing over the top using a spoon moving back and forth quickly over the cake to create the drizzle effect.


Cook time: 50-55 minutes

Serves: 4-6

Recipe, styling and photography by Bonnie Coumbe. Visit her site here & Instagram here