Raspberry loaf cake with lemon icing

Name: Raspberry loaf cake with lemon icing
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Cuisine: European, British
Ingredients: Hand full of raspberries; 90 grams soft brown sugar; 56 grams melted butter; 2 eggs; 125 grams self raising flour; Dark chocolate chips; 2 tbsp icing sugar; Lemon flavouring

1 step

Prep:5minCook:35min

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

Updated at: Wed, 17 Apr 2024 16:20:41 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories247.2 kcal (12%)

Total Fat10.2 g (15%)

Carbs35.1 g (14%)

Sugars18.5 g (21%)

Protein4.2 g (8%)

Sodium275 mg (14%)

Fiber1.3 g (5%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

raspberries

90 gramssoft brown sugar

56 gramsbutter

melted

2eggs

125 gramsself raising flour

dark chocolate chips

2 Tbspicing sugar

Lemon flavouring

Instructions

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.