Lemon loaves are simple to make and taste fresh and delicious, and they taste wonderful with this burst of added raspberries.
This is a recipe we make again and again in our house. The texture and moistness of this loaf is perfect- it's was just right. The lemony zing from the zest and juice gives a great taste. Any berries would go so well in this. A mixture would be lovely too.
Mini cakes are a fun, individual serving portions variation of this recipe. You can find these here.
Of all the different sweet loaves I make (and that's a lot..) this is Emmets favorite. He requests this as a lunchbox addition all the time.
Lemon and Raspberry Loaf
Makes 1 loaf
125 g (4.4 oz) butter
3/4 Cup sugar
2 Cups self raising flour
1/4 tsp salt
1/2 Cup skim milk
1 Tbsp lemon juice
1 Cup raspberries (fresh or frozen)
grated rind of one lemon
Juice of half a lemon
1/4 Cup icing (confectioners) sugar
1. Preheat the oven to 180C (350F) and line or grease a loaf tin.
2. Cream the butter with the sugar until light and fluffy. Add the eggs and beat well.
3. Sift in the flour and salt, alternating with the milk. Mix in the lemon juice, raspberries and lemon rind. Pour into the loaf tin and bake for 45- 50 minutes, until a skewer inserted into the center comes out clean. Allow to cool in the tin.
4. Make the glaze by combining the juice of half a lemon with 1/4 cup icing sugar and drizzling over the cooled cake. Store in an airtight container.