Raspberry & Lemon Loaf Cake
This fresh raspberry and lemon cake is exploding with fresh flavours - it is super delicious and topped with a wonderful creamy raspberry icing.  The perfect cake for afternoon tea.  
Servings: 10 yield(s)
Prep Time: 25 mins
Cook Time: 50 mins
Total Time: 75 mins
Ingredients
  • 100 g fresh raspberries (plus extra for decoration)
  • 150 g self raising flour
  • 125 g unsalted butter (softened, plus extra for greasing)
  • 150 g caster sugar
  • 2 free range eggs (beaten)
  • 1/2 tsp baking powder
  • 3 tbsp milk
  • 2 lemons (zest only)
    • For the topping
  • 65 g icing sugar
  • 5 tbsp double cream
  • 1 tbsp raspberry jam
Instructions
  1. Preheat the oven to 180°C/fan 160°C/gas mark 4. Lightly grease a 900g loaf tin and line with baking parchment.
  2. Place the raspberries in a bowl and toss them in 1 tablespoon of the flour and set aside. In a large bowl, beat the caster sugar and butter together until pale and fluffy. Add the eggs, a little at a time, then add the remaining flour and baking powder, mixing well to combine. Stir in the milk and finely grated lemon zest, followed by the floured raspberries.
  3. Place in the lined loaf tin and bake for 45 - 50 minutes until golden, a skewer inserted into the centre should come out clean. Allow to cool in the tin for 10 minutes then allow to fully cool on a wired rack.
  4. For the topping, place all the ingredients in a blender and mix until fully combined. Drizzle or spread the glaze over cooled cake and decorate with fresh raspberries and serve. Enjoy!