Lemon loaf cake with raspberries
Loaf cake with lemon zest and juice, topped with a light icing, with raspberries.
Active time32 min
Cooking40 min
Total1 h 45 minResting : 30 min
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Ingredients
- 2 lemon
- 150 g fresh raspberries
- 100 g butter
- 3 eggs
- 100 g plain yoghurt
- 200 g wheat flour
- 8 g baking powder
- 140 g sugar
- 60 g icing sugar
Preparation
Preheat the oven to 180 °C. Wash the lemons. Use the zest and juice of half of them for the batter; reserve the rest for the icing. Whisk the eggs and sugar, then add the melted butter, cooled until lukewarm, the yoghurt, the zest and juice reserved for the batter. Fold in the flour and baking powder. Prepare 150 g fresh raspberries. Quickly rinse the raspberries and gently pat them dry. Add everything into the batter.
2 lemon150 g fresh raspberries100 g butter3 eggs100 g plain yoghurt200 g wheat flour8 g baking powder140 g sugar- oven
- mixing bowl
- whisk
- grater
- knife
- chopping board
Pour into a lined tin and bake for 35 to 40 minutes, until cooked through in the centre. Leave to cool for 30 minutes.
- loaf tin
- baking paper
- oven
Mix the icing sugar with approximately 15 ml of the reserved lemon juice, adding it gradually, and spread over the cold cake.
60 g icing sugar- bowl
- spatula
Allergens
- Eggs
- Gluten
- Milk
Composition to check for: Celery, Crustaceans, Fish, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration