Raspberry loaf cake
Prep:
15 mins
Cook:
50 mins
This raspberry loaf cake is not just delicious it is visually pleasing as well. Perfect Summer party cake.
225 caster sugar
125g butter
1/2 tsp vanilla extract
2 eggs
2 lemons, zested
300g plain flour
2 tsp baking powder
115g natural yoghurt
225g raspberries
Icing:
300g icing sugar
50g butter
125g cream cheese
1 lemon, zested
Extra raspberries for decoration
Preheat the oven to 180°C
Grease and line a standard loaf tin.
Beat the eggs and caster sugar.
Add the vanilla extract and beat in the eggs one at a time
Add the lemon zest.
Sift the flour and baking powder and fold in.
Stir in the raspberries and yoghurt.
Place the loaf tin in to the oven
When finished a skewer inserted into the centre of the cake should come out clean.
Icing:
Add icing sugar and butter to a large bowl. Using a handheld whisk beat together until soft.
Add cream cheese and lemon zest, mix again.
Once the cake has cooled in the tin, turn out and spread evenly with cream cheese icing.
Scatter extra raspberries on top for decoration.
Serves
10-12
Preparation Time
15 minutes
Cooking Time
50 minutes
Main ingredients
Flour, Fruit, Eggs, Sugar
Recipe Type
Cakes & Baking, Dessert, Entertaining, Cake Stall
Special Info
Vegetarian
Level of Difficulty
Easy
