This is a super easy lemon and raspberry loaf cake, topped with a delicious Chambord glaze. I’ve used a swirl of homemade raspberry coulis in this cake but you could use frozen or freeze dried raspberries. This cake is a great way to use up a glut of raspberries if you’re growing them yourself.
I’ve used shop bought raspberries to make my coulis because I’ve only ever had bad experiences trying to grow my own – I bought a raspberry cane and cared for it, only to discover it was a dead stick. Hmpf. Anyways, I’m sure you’ll enjoy baking this easy raspberry and lemon loaf cake.
Also, I think Chambord might be one of my new favourite things to bake with! I’m not a big fan of cocktails (I’m more a “large glass of white wine” girl myself) but using alcohol in baking is a winner for me.
Lemon and Raspberry Loaf Cake
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
- 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!
If you don’t have raspberry coulis to hand, use fresh raspberries or you could use frozen or freeze dried raspberries.
You could make this a vanilla and raspberry cake by switching the lemon extract for vanilla and leaving out the lemon zest.
If you have a 1lb loaf tin, simply use a third of the ingredients. This will come out slightly shallower but will still taste delicious.
Instead of raspberries, you could make this cake with fresh strawberries or blueberries.
How Long Does This Lemon and Raspberry Loaf Cake Store?
Stored in an air tight container, this raspberry loaf cake should be good for up to 5 days. You can also pop it in the freezer and save for up to 3 months – simple portion up, and wrap each portion in cling film. That way you can just defrost the amount of cake you need – it should thaw out in an hour or so if left at room temperature. This is a great way to get ahead if you want to make this cake for a party – make it beforehand and pop it into the freezer. I wouldn’t refreeze any leftovers if you did