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–+ servings

Lemon and Raspberry Loaf Cake

A twist on the classic lemon cake, this easy lemon and raspberry cake makes the best use of homemade raspberry coulis by using it in cake! Topped with a raspberry Chambord glaze, this cake is a perfect sweet treat.
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Prep Time:10 minutes
Cook Time:50 minutes
Total Time:1 hour
Course: Dessert
Cuisine: British
Keyword: Chambord Cake Glaze, Lemon and Raspberry Cake, Lemon Cake, Lemon Raspberry Cake Recipe, Raspberry Marble Cake Recipe
Servings: 10

Equipment

Ingredients

For the Lemon and Raspberry Glaze

  • 3 medium eggs
  • 170 grams caster sugar
  • 170 grams Stork/butter softened
  • 225 grams self raising flour
  • 5 teaspoons raspberry coulis
  • 1 teaspoon lemon extract
  • 1 lemon zest and juice

For the Chambord Glaze

  • 100 grams icing sugar
  • 1 tablespoon Chambord
  • 1 teaspoon boiling water
  • 0.5 tablespoon vegetable oil
  • 10 fresh raspberries garnish

Instructions

  • Preheat the oven to 175ºC. Grease and line a 2lb loaf tin.
  • In the mixing bowl of a stand mixer (or large bowl, if you don't have a stand mixer), cream together the Stork/butter and sugar until light and fluffy.
  • Crack the eggs in another bowl or jug and add them to the mix, one by one. Mix until well incorporated. Add the lemon extract, zest and juice.
  • Add the flour and mix until just incorporated - don't overmix. Remove one third of the cake mix and add to another bowl with the raspberry coulis. Fold together gently. Alternate between the two mixes, adding them both to the cake tin.
  • Bake the cake for 40-45 minutes, checking after 40 minutes to make sure it's not too brown on top. If it starts to brown too much, pop some foil over the top of it to protect it. You'll know when the cake is cooked as a skewer will come out clean.
  • When the cake is baked, remove from the oven and leave to cool in its tin for 5-10 minutes. Turn out from the tin and leave to cool completely on a wire rack before adding the glaze.

How to Make Chambord Glaze

  • Add all the ingredients to a bowl and whisk to incorporate, adding boiling water until you get your preferred consistency. You can use a piping bag or spoon to pour the glaze over the cake. Top with some fresh raspberries and enjoy!