Raspberry loaf cake with lemon icing

Beautifully sweet loaf cake with a hint of fresh sour raspberries, topped with Sicilian lemon icing.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Add raspberries, sugar, eggs, melted butter and a small handful of dark chocolate chips into a mixing bowl and stir to combine. Sift the self raising flour into the mixture and stir again. Add the mixture into a greased and lined loaf tin. TIP - If you screw up your parchment paper and wet it, it becomes much easier to line the tin with. Cook at 180° for 35 mins. Once the cake is cool, mix together 2 tbsp of icing sugar with 1 or 2 drops of lemon flavouring and about half a tsp of water. Decorate how ever you like! I opted for stripes.