Fresh Raspberry Lemon Loaf

This recipe makes one of the best raspberry lemon loaf cake! It is the perfect raspberry and lemon dessert, full of bright lemon flavour with the tart tang of raspberries. 

Ingredients:

For the loaf:

• 115g butter, softened
• 1 cup granulated sugar
• 2 large eggs
• ½ cup milk
• 1½ cups plain flour
• 1 tsp baking powder
• ¼ tsp salt
• 2 tbsp lemon juice
• 1 cup fresh raspberries

For the glaze:

• 1 cup icing sugar
• 2 tbsp lemon juice
• 1 tsp milk

Method:

Preheat the oven to 175ºC/160ºC for fan assist oven. Grease a 9x5 inch  loaf pan and set aside.

In a large bowl, cream together the butter and sugar until light and fluffy.

Add the eggs one at a time, beating well after each addition.

Stir in the milk, lemon zest and lemon juice until combined.

In a separate bowl, whisk together the flour, baking powder and salt.

Gradually add the dry ingredients to the wet ingredients, mixing just until combined.

Gently fold in the raspberries, being careful not o overmix.

Pour the batter into the prepared loaf pan and smooth the top.

Bake for 50 minutes, or until a toothpick inserted into the centre comes out clean.

Allow the loaf to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

For the glaze, whisk together the icing sugar, lemon juice, and milk until smooth.

Drizzle the glaze over the cooled loaf and let it set before slicing.