Tuesday, 7 August 2012

Raspberry & Lemon Loaf Cake


So I interrupt regular programming of over the top decadent American treats to bring you this rather English bake for once! It isn't the sort of thing I'd choose to whip up in my spare time but I was going to Oxford to pay a visit to my granny and I wanted to bring her something she enjoyed.  I heard she is a lemon drizzle fan, but that was a little too boring for me to bake so I decided to jazz it up a little with some raspberries.


The recipe I had bookmarked a few weeks before that fit the bill perfectly called for plain yoghurt.  I was in the yoghurt aisle trying to decide which yoghurt would be best when my eyes landed on this Yeo Valley Lemon Curd yoghurt! It was a done deal and I like to think it doubled the yumminess of this little loaf cake!


I think the yoghurt helps to keep it deliciously moist too, and nothing beats fresh raspberries! Whilst I said at the start of this blog post it's not the kind of bake I'd usually whip up, I wouldn't think twice about baking this again because it really did impress me! 


Raspberry & Lemon Loaf Cake:
Serves 10
Adapted from Shopgirl

1 1/2 cups plain flour
2 tsp baking powder
1/2 tsp salt
1 cup lemon curd yoghurt (or you can use plain if you'd prefer but your cake won't be as tasty!)
1 cup sugar
3 eggs
grated zest of one lemon
1/2 tsp vanilla extract
1/2 cup vegetable oil
1 1/2 cups fresh raspberries

Drizzle:

1/2 cup icing sugar
1/4 cup freshly squeezed lemon juice

Preheat oven to 180 degrees C.  Grease a loaf tin.
In the bowl of a freestanding electric mixer, sift together flour, baking powder and salt.  In another smaller bowl, whisk together yoghurt, 1 cup of sugar, eggs, lemon zest and vanilla.  With the mixture running, begin adding the wet ingredients to the dry, until you have a smooth mixture.  Then, using a spatula, fold in the oil.  

Sprinkle the raspberries with about 1/2 tbsp of plain flour and toss gently so they are all coated.  Add them to the batter, make sure you stir them in very gently and carefully so they don't fall apart.

Pour the batter into the prepared loaf tin and bake for 50-60 minutes, until an inserted knife comes out clean.  Leave in tin to cool for 10 minutes, then loosen the edges of the loaf with a knife before transferring it to a wire rack to cool completely.

While the loaf is cooling, make the drizzle.  In a small bowl, whisk together the sifted icing sugar and lemon juice.  Pour the drizzle over the loaf and let it sink in, this will make it moist and give a nice crunch on top.

I'm entering this into bookmarked recipes over at Tinned Tomatoes...



and since raspberries are in their prime right now (and I just can't get enough of them) I'm also entering it into   Calendar Cakes hosted by Dolly Bakes and Laura Loves Cakes because the theme is British summertime and fruit picking to me is one of the best British summer pastimes there is! I used to be a strawberry girl at heart but these days raspberries have taken over and are now my fave summer fruit!

25 comments:

  1. I'm definitely going to make this...raspberries are my favourite and it looks so moist with that lemon yoghurt...brilliant! Thanks for entering Calendar Cakes! :-) P.S I hope your granny enjoyed it too.

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    1. She wasn't too complimentary about it funnily enough but that's grannies and their old age for you!! We loved it! and yeah I'd definitely recommend you trying it with the lemon curd yoghurt too!

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  2. This looks absolutely gorgeous and so mouth-watering! I love the way you managed to get the fruit evenly spread, too. Mine seem to sink a lot of the time, even if I have floured them beforehand. :)

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    1. Really? how annoying is that. I have to say flouring my fruit always seems to work - do you put a generous amount on? Some recipes I use only ever say a tablespoon or so but I usually put them in a small bowl and douse them in flour so they don't stand a chance at sinking, hehe!

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  3. Looks fabulous! :) yummy! Lemon yoghurt!? Genius!

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    1. Yeah the lemon curd yoghurt really took it over the edge!

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  4. What a delicious drizzle on top!

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    1. Usually only frosting will do, but in this case I don't mind a bit of drizzle!

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  5. There are so many exciting things going on here. Lemon drizzle, raspberries, lemon curd yoghurt and a green kitchenaid!

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    1. Hehe yeah I'm quite fond of my green Kitchenaid myself! and I know you're a lemon drizzle fan so thought this would be right up your street!

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  6. Hmm this looks tasty! My fav cupcakes I've ever made were lemon and blueberry - maybe I should try it in a loaf cake!

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    1. Yes that would be delish. I made a blueberry and banana bread yesterday and that was really tasty too

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  7. This looks soooo good. Im not confident baking with plain flour in cakes, so could I substitute the flour, baking powder and salt for self raising flour?

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    1. yeah go for it, it should work out fine!

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  8. This sounds wonderful! I love how you added raspberries!

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    1. Thanks, the raspberries did really make it something special!

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  9. What a lovely loaf cake! The texture looks soft & moist , not forgetting the raspberries with lemony combo! Great tea time treat! :)

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  10. This looks delicious - my kind of cake! I must try that lemon curd yoghurt.

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    1. Yeah it's so amazing, I finished the whole tub before the cake was even out the oven!

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  11. I love the look of this cake and so jealous you got it perfectly studded with raspberries, anything I put in my cakes usually sink! It took me a while to get on board with loaf cakes but I now can't get enough of them. Lovely and summery, bet your Granny loved it! PS: glad it's not just me that colour co-ordinates the cases :)

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  12. How much yogurt did you add? 1 measuring cup? or just the cup it came in? I did one measuring cup of yogurt and it was too runny.

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    1. It was one measuring cup of yoghurt. I used the yeo valley brand which is quite a thick substantial yoghurt, perhaps the yoghurt you used was a thinner kind?

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