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Lemon raspberry loaf cake

Lemon and Raspberry Loaf Cake

This lemon and raspberry loaf cake is light and refreshing, with a vibrant citrus kick! It's the perfect recipe to bake and enjoy on a lovely spring or summers day.
Favoured with vanilla extract and lemon zest, the cake is dotted with fresh raspberries and infused with a lemon drizzle sugar syrup. I've decorated the cake with simple lemon glace icing and scattered freeze-dried raspberries on top.
Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Course Dessert
Cuisine Baking
Servings 12


Raspberry loaf cake

  • 300 g Margarine or unsalted butter I use Stork Original
  • 300 g Golden caster sugar
  • 3 large Eggs At room temperature
  • 1 tsp Vanilla extract
  • 300 g Self-raising flour
  • 1 tbsp Milk
  • 1 Lemon Zest only
  • 150 g Fresh raspberries

Lemon drizzle

  • 0.5 Lemon Juice only
  • 25 g Golden caster sugar

Lemon Icing

  • 225 g Icing sugar
  • 1 Lemon Juice only
  • 2-3 tsp Cold water
  • 1 tsp Freeze-dried raspberries


Start by making the raspberry loaf cake

  • Preheat the oven to 180°C.
  • Lightly grease a 2lb loaf tin (I used this one by Circulon) and line with greaseproof paper (see notes in the post above for how to do this). Set the baking tin aside.
  • In a large bowl, beat the margarine, golden caster sugar and vanilla extract together until creamy.
  • Mix in the eggs one at a time, adding 2 tablespoons of the 300g flour after each egg to stop the mixture from curdling.
  • Add the remaining flour, lemon zest and milk. Fold the mixture together until smooth and fully combined.
  • Gently fold in the fresh raspberries. I tossed the raspberries in a teaspoon of flour first to stop them from sinking to the bottom.
  • Spoon the mixture into the loaf tin, smoothing it out the top. Bake for 60-70 minutes* until golden in colour and a toothpick inserted into the middle comes out crumb-free.

Make the lemon drizzle

  • Mix the lemon juice and sugar together in a bowl.
  • As soon as the loaf cake is out of the oven, prick it all over with a toothpick or skewer and spoon over the lemon drizzle, letting it sink into the cake.
  • Leave the cake to cool in the baking tin for 15 minutes, then transfer to a wire rack and leave to cool completely.

Decorate with lemon icing

  • Stir the icing sugar and lemon juice together. The consistency of the icing should be thick but still pourable. If it's too thick, stir in a teaspoon of cold water at a time.
  • Pour the lemon icing over the cake, letting it drip down the sides.
    Decorate lemon cake with icing
  • Sprinkle over the freeze-dried raspberries and leave the icing to set for 10 minutes.


*If the cake starts to brown too much, you can lightly place a piece of foil over the cake after 45 minutes. T
Keyword Icing, Lemon, Loaf cake, Raspberries