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a raspberry loaf cake with fresh raspberries and a white icing on top.

Lemon & Raspberry Loaf Cake

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Dessert, Morning Tea
Cuisine American
Servings 12 Slices

Ingredients
  

For the Cake

  • 60 g butter
  • ⅓ cup caster sugar
  • 1 egg
  • 1 tsp vanilla essence
  • ½ lemon juiced
  • 1¼ cups self-raising flour
  • ½ cup milk
  • ½ cup raspberries plus extra to serve

For the Icing

  • 1 cup icing sugar
  • 1 tsp vanilla essence
  • 2-3 tbsp milk

Instructions
 

  • Preheat oven to 180°C and prepare a 9x5 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 alternativly, 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 cooking rack.
  • Once cake has cooled, combine icing sugar and vanilla in a bowl and add 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.
Keyword Baking Recipes, Cake Recipes, Dessert, Lemon Cake, Loaf Cake, Morning Tea, Raspberry Cake