Lemon and Raspberry Loaf 🍋

Lemon drizzle loaf is one of my absolute favourites and I love to mix it up by adding new flavours. Having two green fingered family members means I get to cook with the fruits of their labour and having some home grown raspberries in the freezer gave me the idea for this raspberry and lemon loaf. I love how the lemon icing sets on top of the loaf allowing for a citrus crunch. Another thing I love about this loaf is that the raspberries soften slightly when cooked which makes the cake moist and rich in flavour.

This loaf makes for the perfect tea time treat and if you're looking for more variations on the classic lemon drizzle you can find my lemon and lime drizzle cake here.

Lemon and Raspberry Loaf
(Makes one large loaf cake)

200g Butter
250g Caster Sugar
3 Eggs
250g Self Raising Flour
1/2 TSP Baking Powder
Zest of one lemon
Juice of half a lemon
100ml Milk
50g Frozen or Fresh Raspberries

For The Icing
Juice of half a lemon
100g Icing Sugar

Preheat the oven to 170℃, Gas Mark 4.

Line a 2lb loaf tin with grease proof paper.

Place the butter and sugar inside a large mixing bowl. Using an electric whisk beat them together until light and fluffy.

Add in the eggs and 50g of the flour to avoid the mixture from curdling. Whisk together until well combined. Add in the renaming flour and baking powder and beat together until all the ingredients are well combined and smooth.

Add in the lemon juice and zest and pour in the milk. Whisk together on a low speed.

Add in the raspberries and mix together with a wooden spoon to avoid them from breaking up and bleeding into the mixture.

Transfer the mixture into the prepared loaf tin and spread evenly. Place in the oven for around one hour until the loaf is golden brown and firm.

Once cooked leave the loaf to cool in the tin completely.

Whilst the cake is cooling place the icing sugar into a small bowl and pour in the lemon juice. Whisk them together until you have a thick runny paste.

When the cake is cooled take it out of the tin and remove the greaseproof paper. Place the loaf on a serving plate of your choice and then pour the icing on top allowing it to drip down the sides.

The loaf will keep for four - five days in an air tight container.