If you happen to love candy and bitter desserts, with a chic lemon taste and scrumptious items of raspberry, you’re in the suitable place! If you happen to don’t, you’re nonetheless in the suitable place, since you’re about to vary your thoughts and uncover among the best summer season dessert: raspberry lemon loaf cake.

As an enormous fan of fruity muffins and desserts, I had to do this raspberry lemon cake recipe that I’d seen on-line! The outcome was as anticipated – scrumptious!

Making this cake has extra advantages than you may think:

• Very low prep time – it requires not more than 5 minutes!
• It’s a one-bowl cake, so there’s minimal cleanup!
• Because it’s really easy to arrange, it’s going to shortly make it onto your listing of favourite desserts!
• It has a divine lemon taste, completely complemented by the sourish raspberry!
• It not solely tastes nice, but additionally appears to be like nice with out an excessive amount of effort!

Regardless of its many benefits, this raspberry lemon cake has one small draw back – it disappears too shortly! Get pleasure from!

Glazed Raspberry Lemon Loaf Cake

Diana Oana

An excellent straightforward to make cake with raspberries and lemons that is good for a scorching summer season day.

Prep Time 5 minutes minutes

Prepare dinner Time 50 minutes minutes

Complete Time 55 minutes minutes

Course Dessert

Delicacies Worldwide

Elements 

MetricUS Customary

 

1x2x3x

• 3 eggs
• 175 g sugar
• 2 tbsp lemon juice
• 1 lemon zested
• 220 g Greek yogurt
• 100 ml sunflower oil (vegetable oil)
• 200 g flour
• 1 tsp baking powder
• ⅓ tsp salt
• 100 g recent raspberries or different berries
• 1 tsp vanilla essence

For the lemon glaze:

• 100 g powdered sugar
• 1 tbsp lemon juice

Directions 

• Preheat the oven to 175°C/345° F, no fan.

• Line a 8x8x30 cm (3x3x12 inches) baking tin with parchment paper.

• Combine the eggs with the sugar and vanilla essence till you’ve gotten a thick, light-colored foam.

• Add the yogurt, oil, lemon juice and zest and stir till the substances are folded in.

• Sift the dry substances: flour, salt and baking powder, and step by step add them to the combination, folding them in with a spatula with large high to backside strokes.

• The combination should not be runny, so don’t overmix! Combine simply till the substances are folded in and ensure there aren’t any lumps of flour.

• Add the raspberries to the combination and fold in gently.

• Pour the combination into the baking pan and bake for 50-55 minutes.

• The cake is baked when a toothpick inserted within the middle comes out clear.

• Go away the cake within the pan to chill utterly.

• You may eat it as it’s or sprinkle powdered sugar on high or pour a easy glaze of lemon juice blended with powdered sugar over it.

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Associated: Lemon Swiss Roll

Diana Oana

As an award successful meals blogger, I began my culinary journey in 2010, pushed by a fervent dedication to crafting flavorful, tasty meals that defy the stereotype of bland well being delicacies.

I like to cook dinner something from appetizers to major programs and desserts from a variety of cuisines in addition to conventional Romanian dishes.