This lemon and raspberry loaf cake is an easy sweet treat that’s perfect for morning tea! This buttery loaf cake recipe is made with fresh lemon juice and raspberries then topped off with a delicious glaze icing! It’s sure to be a family favourite!
I love lemon cakes! It’s probably my favourite flavour. And I also love raspberries – I’ve been known to easily polish off a whole punnet on my own! And this Lemon & Raspberry Loaf Cake brings those things together in a delicious way!
The thing I love about this lemon and raspberry cake however, is how easy and quick it is to make! The batter comes together in a matter of minutes and only takes 25 minutes to bake.
Finished off with a simple glaze icing and you’ve got the perfect morning or afternoon tea recipe to serve to guests!
Tips & Tricks
- My golden tip for any baking recipe is to gather your ingredients before you start cooking. It can be gut wrenching to be half way through a recipe and realise you don’t have enough flour.
- Allow the egg, milk and butter to come to room temperature for the best results. Room temperature ingredients bind together more easily and make for a better texture.
- For the best flavour, fresh lemon juice is a must! The bottled stuff just doesn’t compare.
- This recipe uses frozen raspberries for convenience but fresh or frozen raspberries are fine.
- When pouring on the glaze icing, set a cooling rack over the sink to avoid a big mess.
Lemon & Raspberry Loaf Cake
For the Cake
- 60g butter
- 1/3 cup caster sugar
- 1 egg
- 1 tsp vanilla essence
- 1/2 lemon, juiced
- 1 1/4 cup self-raising flour
- 1/2 cup milk
- 1/2 cup raspberries, plus extra for serving
For the Icing
- 1 cup icing sugar
- 1 tsp vanilla essence
- 2-3 tbsp milk
- Preheat oven to 180°C and prepare a 9×5 inch loaf tin with baking paper.
- Beat butter and sugar until creamy. Add egg, vanilla and lemon juice and beat until well combined.
- Add flour and milk alternatively, scraping down the sides to make sure everything is combined. Gently stir through raspberries.
- Pour cake batter into prepared loaf tin and bake for 20-25 minutes or until a metal skewer comes out clean. Transfer to a cooling rack.
- Once the cake has cooled, combine icing sugar and vanilla, then adding the milk 1 tbsp at a time, adding more or less as needed. The icing should be thick and not too runny. Pour over cake and allow to set before serving. Garnish with raspberries if desired.