Gluten Free Lemon And Raspberry Loaf Cake Recipes

GLUTEN-FREE RASPBERRY AND LEMON LOAF CAKE RECIPE (LOW FODMAP, DAIRY-FREE/VEGAN OPTION)

Steps:

• Preheat the oven to about 160C Fan / 180C and line a 2lb loaf tin with non-stick baking paper.
• Cream together your butter and sugar until pale, light and fluffy.
• Gradually add the eggs a little at a time, beating thoroughly throughout - at this point also add your lemon zest and juice.
• Fold in your gluten free flour, xanthan gum and baking powder a little at a time. Alternate this with the yoghurt until both the yoghurt and gluten free flour are fully combined.
• Coat your raspberries for the cake in a little flour (no more than a tbsp is needed).
• Spoon in about a third of the cake mix into the loaf tin followed by half the raspberries.
• Spoon another third of the cake mix on top, followed by the rest of the raspberries. Then add your remaining cake mix.
• Bake for about 50-55 minutes (or up to 65 minutes sometimes), make sure you check it is fully cooked with a skewer as it sometimes take a little longer (I also like to cover the top with foil if the cake looks to be browning too quickly).
• Allow to cool in the loaf tin for about 15 minutes before leaving to completely cool on a cooling rack.
• Next up make your icing. Mix your icing sugar with lemon juice until silky smooth and little thick - not runny or watery! Start with a tbsp of lemon juice and then gradually add more as you feel necessary, until your get a fairly thick but smooth glace icing.
• Take a tbsp or two of the icing and place it in a separate bowl. Add a drop of pink or red food colouring to the small bowl to create a pink coloured icing.
• Place your white icing all over the cooled cake, it can dribble a little over the edges but it shouldn't be running off. It is does, or it goes see through, you have made it too thin and should've had less liquid (or added more icing sugar to thicken it).
• With a small spoon, add some of the pink icing on top of the white icing and using a skewer, feather it / swirl it around to create a pattern. Allow the icing to completely set.
• Finish with fresh raspberries on top.
• It's now ready to slice, enjoy!

GLUTEN-FREE LEMON AND RASPBERRY LOAF CAKE

Steps:

• Preheat the oven to 175°C (350°F). Line a loaf pan with parchment paper.
• Cream the butter and sugar until fluffy. Mix in the lemon juice, lemon zest, and eggs.
• Stir in the flour, baking powder, salt, and milk until the batter is mixed. Gently fold in the raspberries.
• Pour batter into prepared pan. Bake for about one hour. The top should be golden brown and spring back when you touch it.
• Let cool.
• To Decorate: Mix the cream cheese with 1tbsp of milk. Spread over the cooled loaf and top with fresh raspberries
• Slice and enjoy! :)

RASPBERRY LEMON LOAF CAKE

Steps:

• Preheat oven to 350F/180C and grease a 9X5 loaf pan.
• In a medium bowl combine flour, baking powder, and salt. Set aside.
• In a bowl of an electric mixer combine sugar and butter for 3-4 minutes, so it's nice and fluffy. Add in eggs one at a time. Mix in lemon rind and juice. Fold in the dry mixture. Then fold in Greek yogurt, then gently fold in raspberries.
• Bake for 60-70 minutes or until a toothpick inserted in the center of the cake comes out clean. Let cool on a wire rack for at least 30 minutes before starting glaze.
• While the cake is cooling prepare lemon glaze. In a bowl combine powdered sugar, lemon juice, and lemon rind. Drizzle on top of the cake when it is completely cool. Store cake in an airtight container, store in the fridge to last longer.