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.
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
- 1–2tbsp milk
- 100g fresh raspberries
- Preheat the oven to 170C and line a 2lb loaf tin with baking parchment or a loaf tin liner.
- 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.
- 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.
- Allow the cake to cool for 10 minutes before removing from the tin and transferring to a wire rack to finish cooling.
- 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.
- Once the cake is cooled spread the top with the lemon frosting and decorate with extra raspberries and sprinkles.
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.
- Category: Baking
- Cuisine: British