Glazed Raspberry Lemon Loaf Cake
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Unrated
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Prep Time
5 mins
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Cook Time
50 mins
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Total Time
55 mins
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Servings
8 servings
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Course
Dessert
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Cuisine
International
Glazed Raspberry Lemon Loaf Cake
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A super easy to make cake with raspberries and lemons that's perfect for a hot summer day.
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Ingredients
- 3 egg
- 175 g sugar
- 2 tbsp lemon juice
- 1 lemon zested
- 220 g Greek yogurt
- 100 ml sunflower oil (vegetable oil)
- 200 g flour
- 1 tsp baking powder
- ⅓ tsp salt
- 100 g raspberries or other berries, fresh
- 1 tsp vanilla essence
For the lemon glaze:
- 100 g powdered sugar
- 1 tbsp lemon juice
Instructions
- Preheat the oven to 175°C/345° F, no fan.
- Line a 8x8x30 cm (3x3x12 inches) baking tin with parchment paper.
- Mix the eggs with the sugar and vanilla essence until you have a thick, light-colored foam.
- Add the yogurt, oil, lemon juice and zest and stir until the ingredients are folded in.
- Sift the dry ingredients: flour, salt and baking powder, and gradually add them to the mixture, folding them in with a spatula with wide top to bottom strokes.
- The mixture must not be runny, so do not overmix! Mix just until the ingredients are folded in and make sure there are no lumps of flour.
- Add the raspberries to the mixture and fold in gently.
- Pour the mixture into the baking pan and bake for 50-55 minutes.
- The cake is baked when a toothpick inserted in the center comes out clean.
- Leave the cake in the pan to cool completely.
- You can eat it as it is or sprinkle powdered sugar on top or pour a simple glaze of lemon juice mixed with powdered sugar over it.
For the lemon glaze:
- Mix the powdered sugar with the lemon juice. Pour over the cooled cake, then sprinkle with raspberry and grated lemon zest.
Notes
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