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Glazed Raspberry Lemon Loaf Cake

A super easy to make cake with raspberries and lemons that's perfect for a hot summer day.

Prep Time
5 mins
Cook Time
5 mins
Total Time
55 mins
Servings: 8 servings
Course: Dessert
Cuisine: International

Ingredients

  • 3 eggs
  • 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 fresh raspberries or other berries
  • 1 tsp vanilla essence
For the lemon glaze:
  • 100 g powdered sugar
  • 1 tbsp lemon juice

Instructions

    Cup of Yum
  1. Preheat the oven to 175°C/345° F, no fan.
  2. Line a 8x8x30 cm (3x3x12 inches) baking tin with parchment paper.
  3. Mix the eggs with the sugar and vanilla essence until you have a thick, light-colored foam.
  4. Add the yogurt, oil, lemon juice and zest and stir until the ingredients are folded in.
  5. 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.
  6. 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.
  7. Add the raspberries to the mixture and fold in gently.
  8. Pour the mixture into the baking pan and bake for 50-55 minutes.
  9. The cake is baked when a toothpick inserted in the center comes out clean.
  10. Leave the cake in the pan to cool completely.
  11. 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:
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  1. Mix the powdered sugar with the lemon juice. Pour over the cooled cake, then sprinkle with raspberry and grated lemon zest.

Notes