Raspberry Lemon Loaf Cake
This bright
and sunny lemon and raspberry cake is like the sun on a plate! Enjoy a slice of
sunshine for dessert, breakfast or with a cup of tea!
Ingredients
Loaf Cake
- 1/2 Teaspoon Salt
- 2 Large Eggs, at room temp
- 188 Grams (1 1/2 cup) All-Purpose Flour
- 1 heaping Tablespoon Lemon Zest
- 266 Grams (1 1/3 cup) Granulated Sugar
- 3 Tablespoon Fresh Lemon Juice
- 1 1/2 Teaspoon Baking Powder
- 6oz (3/4 Cup) Unsalted Butter, at room temp.
- 4oz (1/2 cup) Greek Yogurt or Sour Cream
- 8oz Raspberries (fresh or frozen-if frozen keep frozen until you fold them in the batter)
Lemon Glaze
- 1 Teaspoon Lemon Zest
- 3 Tablespoons Lemon Juice
- 188 Grams (1 1/2 cup) powdered sugar, sifted
Instructions
Bread cake
First, preheat
the oven to 350F / 180C and grease a 9X5 bread pan.
Then, in a
medium bowl, combine the flour, baking powder and salt. Put aside.
In a bowl of
an electric mixer, mix the sugar and the butter for 3-4 minutes, so it's nice
and soft. Add the eggs one by one. Combine the zest and lemon juice. Stir in
the dry mixture. Then add the Greek yogurt, then gently fold in the
raspberries.
Bake for 60
to 70 minutes or until a toothpick inserted in the center of the cake comes out
clean. Let cool on a wire rack for at least 30 minutes before starting
frosting.
Lemon
frosting
While the
cake cools, prepare a lemon frosting. In a bowl, combine the powdered sugar,
lemon juice and lemon peel. Drizzle over cake when completely cold. Store the
cake in an airtight container, store in the refrigerator to last longer. Happy
Cooking Time.
