Lemon and Raspberry Loaf Cake
Sweet, slightly tart and fresh lemon and raspberry cake
Ingredients
- 205 g plain flour
- 2 tsp baking powder
- half tsp sea salt
- 110 g golden caster sugar
- 1 tbsp lemon zest
- 190 g full fat greek yogurt
- 125 ml extra virgin olive oil
- 2 large eggs
- 1 tsp vanilla extract
- 150 g fresh raspberries
- 2 tbsp raspberry jam / preserves
Instructions
- 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 combined
- 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 and 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