Raspberry and Lemon Yogurt Loaf Cake

Ingredients

For the cake

  • 300g gluten free plain flour
  • 2 tsp baking powder
  • 125g dairy free spread
  • 225g caster sugar
  • 2 lemons zested
  • 1/2 tsp vanilla extract
  • 2 eggs beaten
  • 115g plain yogurt I used a dairy free yogurt
  • 200g raspberries

For the icing

  • 150g icing sugar
  • lemon juice
  • a handful of raspberries

Instructions

  1. Line a 2lb loaf tin (standard size) with greaseproof/parchment paper.

  2. Preheat the oven to about 180C.

  3. Cream together your dairy free spread and sugar until pale, light and fluffy.

  4. Add the lemon zest and vanilla.

  5. Gradually add the eggs a little at a time, beating thoroughly throughout.

  6. Fold in your gluten-free flour and baking powder a little at a time. Alternate this with the yogurt until both the yogurt and gluten-free flour are combined.

  7. Coat your raspberries for the cake in a little flour.

  8. Spoon in about a third of the cake mix into the loaf tin followed by half the raspberries.

  9. Spoon another third of the cake mix on top, followed by the rest of the raspberries. Then add your remaining cake mix.

  10. Bake for about 1 hour, make sure you check it is fully cooked with a skewer as it sometimes takes a little longer (I also like to cover the top with foil if the cake looks to be browning too quickly).

  11. Allow cooling in the loaf tin for about 10 minutes before leaving to completely cool on a cooling rack.

  12. Next up to make your icing. Mix your icing sugar with lemon juice until silky smooth. Start with a couple of tbsp on lemon juice and then gradually add more if you feel it's necessary.

  13. Spread/drizzle the majority of the icing onto the cake. You can do this fairly randomly, it doesn't need to look perfect.

  14. With the small amount of icing you have left add your raspberries and slightly crush them, the lovely pinky red color should come out. Drizzle this on top of the cake as a finishing touch!

  15. It's now ready to serve, enjoy!

Recipe Notes

* This cake won't last as long as some other cakes due to the fresh raspberries (especially in the icing) but it will last a few days... if you have any left by then!