Katie Cakes

Lemon and Raspberry Loaf Cake

This lemon and raspberry loaf cake is sunshine in a slice. A rich and zingy lemon sponge is studded with plump and juicy raspberries and topped with a creamy lemon buttercream.

lemon and raspberry cake, sliced

This is it, the final summery recipe of the year and what a treat to wave off the sunshine with. This cake is so yummy, so bright and so damn easy! You can put this cake together in a matter of minutes, it really is that simple. A one bowl cake is everyones friend, you simply put all the ingredients except the raspberries in a bowl and mix together. Stir through the raspberries, pour the batter into a loaf tin and away you go. I once timed myself making one of these loaf cakes and it took me 5 minutes from start to finish. Impressive right. See if you can beat my record, ready set go!

This lemon and raspberry loaf cake is super versatile. You can swap out the lemon for any citrus fruit and the raspberries for any berry. Lime and blueberry, orange and cranberry, lemon and blackberry, just swap the ingredients out for anything you have at hand. Leave them out completely if you please, but it would be a bit of a boring cake then 😉

So there it is, my farewell to the Summer. You won’t be missed by me, you humid horror! The Autumnal months on the horizon are filling me with excitement. Prepare yourself for apples, cinnamon, rich and rib sticking comfort coming your way. And of course, pumpkin spiced everything! You have been warned!

Looking for more easy loaf cake fun, look no further:

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Lemon and Raspberry Cake


Description

This lemon and raspberry loaf cake is sunshine in a slice. A rich and zingy lemon sponge is studded with plump and juicy raspberries and topped with a creamy lemon buttercream.


Ingredients

Scale

For the cake:

  • 250g unsalted butter, softened to room temperature
  • 250g golden caster sugar
  • 3 large, free range eggs
  • 250g self raising flour
  • 1tsp vanilla extract
  • zest of 1 lemon
  • 100g fresh or frozen raspberries

For the frosting:

  • 125g unsalted butter, softened to room temperature
  • 250g icing sugar
  • zest and juice of 1 lemon
  • 12tbsp milk
  • 100g fresh raspberries

Instructions

  1. Preheat the oven to 170C and line a 2lb loaf tin with baking parchment or a loaf tin liner.
  2. In the bowl of an electric mixer (or you can do this by hand) mix all of the cake ingredients except the raspberries together until combined. Stir the raspberries through by hand making sure they’re evenly distributed throughout the batter.  
  3. Pour the cake batter into the prepared tin, smooth the top and bake for 45-50 minutes or until a skewer inserted into the centre of the cake comes out clean.  
  4. Allow the cake to cool for 10 minutes before removing from the tin and transferring to a wire rack to finish cooling.
  5. To make the frosting add the butter, icing sugar, lemon zest and juice to the bowl of an electric mixer. Turn the mixer on to a low speed until everything is just combined. Turn the mixer up to medium high and whisk for 5 minutes until the frosting is light and fluffy. If the frosting looks a little stiff add a tablespoon of milk and mix again until you get a good consistency.
  6. Once the cake is cooled spread the top with the lemon frosting and decorate with extra raspberries and sprinkles. 

Notes

You can swap out the raspberries for another berry, blackberries would work beautifully.

You can freeze the un-iced cake for up to 3 months. 

  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Category: Baking
  • Cuisine: British