Description
This Gluten Free Lemon and Raspberry Loaf Cake is the ultimate tea-time treat. The sponge is moist and buttery, speckled with juicy raspberries that cut through the sweetness, while the zesty lemon flavor shines through in every bite. Finished with a sharp lemon icing, it is a bright and cheerful bake that no one will guess is gluten-free.
Ingredients
— The Cake —
175g (3/4 cup) unsalted butter, softened
175g (approx. 3/4 cup) caster sugar (superfine sugar)
3 large eggs, room temperature
175g (approx. 1 1/2 cups) gluten free self-raising flour (ensure it contains xanthan gum)
1/2 teaspoon baking powder (optional, for extra lift)
Zest of 2 lemons
150g (approx. 1 1/4 cups) fresh raspberries
1 tablespoon gluten free flour (for coating the raspberries)
— The Lemon Icing —
100g (approx. 1 cup) icing sugar (powdered sugar), sifted
Juice of 1 lemon (approx. 2–3 tablespoons)
Instructions
1. Preheat & Prep: Preheat your oven to 180°C (350°F). Grease a 2lb (900g) loaf tin and line it with baking parchment/paper.
2. Cream Butter & Sugar: In a large bowl or stand mixer, beat the softened butter and caster sugar together until pale and fluffy (about 3–5 minutes).
3. Add Eggs: Add the eggs one at a time, beating well after each addition. If the mixture starts to curdle, add a tablespoon of the flour.
4. Add Dry Ingredients: Sift in the gluten free self-raising flour (and extra baking powder if using) and add the lemon zest. Gently fold the dry ingredients into the wet mixture using a spatula until just combined.
5. Prepare Raspberries: In a small bowl, toss the fresh raspberries with the 1 tablespoon of gluten free flour. This helps prevent them from sinking to the bottom of the cake during baking.
6. Fold in Fruit: Very gently fold the flour-coated raspberries into the batter, being careful not to break them up.
7. Bake: Pour the batter into the prepared loaf tin and smooth the top. Bake for 45–55 minutes, or until a skewer inserted into the center comes out clean and the top is golden brown.
8. Cool: Allow the cake to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
9. Make Icing: While the cake cools, mix the sifted icing sugar with enough lemon juice to create a thick but pourable consistency.
10. Decorate: Drizzle the icing over the completely cooled cake. Let it set for a few minutes before slicing.
Notes
Flour Choice: If you only have plain (all-purpose) gluten free flour, add 2 teaspoons of baking powder and 1/2 teaspoon of xanthan gum to the 175g of flour.
Frozen Raspberries: You can use frozen raspberries if fresh aren’t available. Do not thaw them before adding to the batter, but you may need to add 3-5 minutes to the baking time.
Storage: Keep the cake in an airtight container at room temperature for up to 3 days. It can also be frozen (without icing) for up to a month.
- Prep Time: 20
- Cook Time: 50
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28
- Sodium: 180
- Fat: 15
- Saturated Fat: 9
- Unsaturated Fat: 5
- Trans Fat: 0.5
- Carbohydrates: 42
- Fiber: 2
- Protein: 4
- Cholesterol: 85