Lemon and Raspberry Loaf Cake

Lemon and raspberry loaf cake… it’s sweet and slightly tart and zesty, all the things you’d expect of cake loaded with fresh lemon and raspberry.

The perfect easy Sunday afternoon bake, have a slice with a cup of tea or coffee and save the rest for desert during the week or take it into work and surprise your colleagues with your top-notch baking skills!

Perfect for Spring and Summer baking and no fancy tools required to pull this one off. Loaf cakes are some of the simplest and easiest home bakes and they always look stunning in my opinion.

How to make this lemon and raspberry loaf cake

What you’ll need:

• 205g plain flour
• 2tsp baking powder
• Half tsp sea salt
• 110g golden caster sugar
• 1tbsp lemon zest (for me this was 2 large lemons)
• 190g full fat greek yogurt
• 125ml extra virgin olive oil
• 2 large eggs
• 1tsp vanilla extract
• 150g fresh raspberries
• 2tbsp raspberry jam / preserves

How to make:

• Preheat your oven to 180C and prep/line a loaf baking tin

• In a bowl, combine flour, baking powder and salt – mix to combine well

• In a separate bowl, combine sugar and lemon zest, mix until well combine

• To the sugar and lemon mix, add yogurt, olive oil, eggs and vanilla, stir well

• Combine the dry flour mix with the wet yogurt mix and stir just to combine

• Drop in roughly 100g of the raspberries and give it a stir (leave the remaining 50g of raspberries to the side for now)

• In the bowl, make small dollops of the raspberry jam and then use a knife or stirrer to swirl the jam through the mix

• Pour the mix into your prepared baking tin

• Top with the remaining fresh raspberries

• Bake in the oven for 45-50 minutes, checking for done-ness by inserting a skewer to check if it comes out clean

• Allow to cool completely before slicing and serving

E N J O Y

If you liked this recipe, you might also enjoy these easy baking recipes:

Peanut Butter S’mores Cookie Bars

Strawberry Oat Breakfast Muffins

Spiced Apple Loaf Cake