Raspberry loaf cake
Prep:
15 mins
Cook:
40 mins
This raspberry loaf cake is not just delicious it is visually pleasing as well. The cake is simple to make and, if you like, you can use a mix of berries like blueberies and strawberries.
225 caster sugar
125g butter
1/2 tsp vanilla extract
2 eggs
2 lemons, zested
300g plain flour
2 tsp baking powder
115g natural yoghurt
225g raspberries
Icing:
300g icing sugar
50g butter
125g cream cheese
1 lemon, zested
Extra raspberries for decoration
Preheat the oven to 180°C / 350°F / Gas Mark 4. Line a 9 inch loaf tin with parchment paper.
In a mixing bowl, combine the butter with the caster sugar until creamy. Beat the eggs together in a bowl.
Slowly add the flour to the mixture and then the egg. Give the mixture a good mix before spooning in 2 tsp vanilla extract– you can use a hand held blender for this if you like to make it quicker.
Add most but not all of the raspberries – you need to keep some for garnishing.
Pour the mixture into your loaf tin and smooth down the top with the back of a spoon.
Place in the oven for 40 minutes or until a skewer inserted in the middle comes out clean.
Remove from oven and allow to cool in the tin before putting it on a wire rack.
In the meantime, mix the icing sugar with the water and the rest of the vanilla extract.
Coat the top of the cake with the icing sugar and garnish with the rest of the raspberries.
Serves
makes 1 loaf
Preparation Time
15 minutes
Cooking Time
40 minutes
Main ingredients
Flour, Fruit, Eggs, Sugar
Recipe Type
Cakes & Baking, Dessert, Entertaining, Cake Stall
Level of Difficulty
Easy