Lemon & Raspberry Loaf Cake with Raspberry Glaze
This pretty loaf cake has a beautifully light & fluffy texture, dotted with vibrant raspberries and a subtle hint of lemon. Perfect for afternoon tea or dessert.
Ingredients
- Dry Ingredients
1 cup (125g) Chantal Organics White Flour - 1 cup (125g) Chantal Organics White Spelt Flour
- 2 tsp baking powder
- 1⁄2 tsp sea salt
- 1⁄2 cup (40g) Chantal Organics Desiccated Coconut
- 3⁄4 cup (150g) sugar
- Wet Ingredients
- 3⁄4 cup (180g) milk at room temperature
- 1⁄2 cup (120g) yoghurt
- 2 tbsp lemon juice (approximately 1 lemon)
- 1 tsp vanilla essence
- 1⁄3 cup (70g) Chantal Organics Coconut Oil, melted
- 1 cup (120g) raspberries (fresh or frozen)
- Raspberry Glaze
- 1 tbsp raspberries (fresh or frozen)
- 2 tbsp lemon juice
- 1 1⁄3 cups (200g) icing sugar
instructions
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Step 1.
Preheat the oven to 180ºC fan bake, and line a 10cm x 20cm loaf pan with baking paper.
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Step 2.
Sift the flours, baking powder and salt into a large mixing bowl. Add the coconut and sugar and mix well.
-
Step 3.
In a smaller mixing bowl combine the wet ingredients.
-
Step 4.
Pour the wet mixture into the dry and stir until combined, then fold in the raspberries.
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Step 5.
Pour the mixture into the loaf pan and spread evenly.
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Step 6.
Bake loaf in the centre of the oven for approximately 1 hour, or until a skewer inserted into the middle comes out clean. Allow loaf to cool completely before glazing.
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Step 7.
To make the glaze, combine the raspberries and lemon juice in a small pan and heat until just bubbling (alternatively microwave until raspberries are soft). Pour raspberry mixture through a sieve to remove unwanted seeds, then combine with icing sugar.
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Step 8.
Glaze the loaf and decorate with crushed, freeze dried raspberries and rose petals if desired.
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Chantal Organics Products used
