Raspberry Lemon Loaf

PREP TIME 20

COOK TIME 40

TOTAL TIME 1

8 -10 slices

This Quick and Easy Raspberry Lemon Loaf, combines a tender soft vanilla sponge with lemon and juicy raspberries.

Ingredients

Flour mixture

1 ¼ cups (150g) all-purpose flour (plain flour)
¾ cup (150g) white granulated sugar
2 ½ level teaspoons baking powder
¼ teaspoon salt
zest of one lemon

Egg mixture

½ cup (120ml) vegetable oil (or canola)
½ cup (125ml) plain unflavored yogurt
3 large eggs
1 Tablespoon (15ml) lemon juice
1 teaspoon vanilla extract
½ cup (65g) fresh or frozen raspberries (See note 1)

For the Raspberry glaze (optional)

6 or 8 raspberries
2 cups (260g) powdered sugar (icing sugar)
8 teaspoons (40ml) hot water

Instructions

Prepare the baking pan and preheat the oven

Grease and line a 9 x 5 x 3" (23 x 13 x 8 cm) loaf pan with parchment paper. Ensure it hangs over the sides of the tin for easy removal after baking
Position the oven rack in the middle of the oven , and preheat to 356° F / 180° C (160° C fan).

Flour mixture

In a bowl, add 1 ¼ cups (150g) all-purpose flour, ¾ cup (150g) granulated sugar, 2 ½ teaspoons baking powder, ¼ teaspoon salt, and the zest of one lemon. Whisk until well combined.

Egg mixture

In a separate bowl, add ½ cup (120ml) vegetable oil, ½ cup (125ml) plain yogurt, 3 large eggs, 1 Tablespoon (15ml) lemon juice and 1 teaspoon vanilla extract. Whisk to combine.

Combine both mixtures and add raspberries

Add the flour mixture to the egg mixture. Gently mix with a whisk or spatula to form a batter.
Add ½ cup (65g) of raspberries to the batter and gently fold until evenly distributed. (See note 2)

Bake

Pour the batter into a parchment-lined loaf pan. Bake for 35 - 40 minutes, until a skewer or toothpick inserted in the middle comes out clean.
If the top of the cake is getting too dark during baking, you can tent it with foil without letting it touch the surface of the cake.

Cool

Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
If topping with raspberry glaze, wait until the cake is completely cooled on the wire rack, which takes about 1 ½ to 2 hours.
If sprinkling with powdered sugar, let the cake cool on the wire rack for about 30 minutes before sprinkling and slicing.

Raspberry glaze (optional)

Blend or mash 6 or 7 raspberries until smooth. Press the raspberry mixture through a sieve to remove seeds. (the mixture that passes through the sieve will have a smooth juice like consistency)
Sift 2 cups (260g) powdered sugar into a bowl. Stir in the raspberry puree and 8 teaspoons (40ml) hot water until smooth and thick.
Once the loaf cake cools, pour the glaze over it and let it set for 15 to 20 minutes. For faster setting, refrigerate the glazed cake for 10 minutes. Then slice, serve, and enjoy!

Storing

Room temperature: You can store the cake with or without glazed topping for up to 3 days in an airtight container
Refrigerate: the cake can be refrigerated with or without glaze topping up to 7 days in an airtight container
Freeze without glaze: Wrapped in foil or plastic wrap and frozen for up to 2 months. When you’re ready to serve, thaw at room temperature.

Recipe Notes

1.Raspberries: Raspberries: you can use frozen or fresh raspberries. If you’re using frozen raspberries then use them straight away and don’t let them thaw beforehand.
If using fresh raspberries, after washing them make sure you dry them well (you can pat them dry with a paper towel). This prevents any excess moisture.

2. Don’t overmix the batter -or when folding in the raspberries, be careful not to overmix the batter. We don’t want a tough cake and we also don’t want to break up the raspberries too much. Once they’re combined, stop folding.

What is meant by folding the batter or ingredients? Folding is a gentle way to mix ingredients without losing air. You use a spatula to lift and turn the mixture until everything is evenly combined. It's important for keeping your the batter light and fluffy.

Nutrition

Tried this recipe?Mention @thegardeningfoodie or tag #thegardeningfoodie!