Lemon and Raspberry Loaf

Hello Dear Reader,

I made this lovely simple loaf last Sunday to take to work on Monday, as a thank-you to all the wonderful staff that helped out with the Commonwealth Games Day, last Friday. I tinkered with this recipe and substituted raspberries for blueberries that were in the original recipe, as that is what I had at home and I have also reduced the sugar, because, um, that is what I do. It cuts beautifully and is lovely cold from the fridge or at room temperature, the intense lemon and tart raspberry work so well together.

Ingredients for Lemon and Raspberry Loaf, clockwise from top centre-

1 1/2 cups plain flour, 1 teaspoon baking powder, 3/4 cup white sugar, 1/2 teaspoon salt, 1/2 cup milk, 2 eggs, zest and juice from 1 lemon, 1 cup of invisible frozen raspberries (they were still in the freezer) and 110 gram of butter, softened to room temperature. I used a 24 cm x 12 cm loaf tin, greased and lined with baking paper

Preheat oven to 175C. Cream together the butter, and sugar till light and creamy

Add the lemon juice and lemon zest and then add eggs one at a time and mix well between additions

Add the flour, baking powder and salt and gently mix through, don't over mix 

Take the 1 cup of raspberries from the freezer and with a super light hand, mix into cake mixture. Do this rather quickly but gently to prevent raspberry pink stains through the cake mixture

Pour and scrape into prepared tin and bake for 35 to 45 minutes or until a light golden brown and it passes the toothpick test

Golden and gorgeous.

Next time I will make it in a narrower based loaf tin as I felt mine was a bit flat, still delicious though. I don't often go to the faff of making a cake were you cream the butter and sugar together first, preferring quick melt and mix or throwing everything into the Thermomix, I guess I am just a lazy baker!

Over to you, do you enjoy the process of baking or do you like shortcuts like me?

Have a lovely day

💗Fi

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