Lemon and Raspberry Drizzle Loaf

Guys. Big news. The sun is out! It’s actually out, and the outside temperature has surpassed the 20°c mark. It’s officially summer in the UK.

I know this sounds a tad enthusiastic for what actually is mediocre weather, but here’s the thing: when the sun comes out in London, it won’t be there for long.

We have a couple of bursts of what I like to call ‘hyper-summer’ every year, if we’re lucky. These tend to occur at odd times of the year, e.g. March, and us Brits take advantage by pretty much stripping down to the point of IPE (indecent public exposure), whacking out the BBQ (having a BBQ tonight, obvs), and getting severely burnt. Ah, the great British summer, eh!

Anywho, sunshine calls for sitting outside and eating. Fruit should be involved in everything that’s not on the BBQ. Deserts need to be zesty. Just like this lemon and raspberry drizzle loaf.

Just sit back with your shades on, and rock out with a slice of this, accompanied by a glass of Pimms. Oh, I say.

p.s. raspberries are totally in season right now.

Ingredients:

For the cake:

  • 140g plain flour
  • 60g self-raising flour
  • 1 teaspoon baking powder
  • Pinch of salt
  • 120g unsalted butter, room temperature
  • 185g caster sugar
  • The zest of one lemon
  • 3 eggs
  • 1 teaspoon vanilla bean paste
  • 125ml sour cream
  • Juice of half a lemon
  • 125g fresh raspberries
For the glaze:
  • 1-2 tablespoons lemon juice
  • 60g icing sugar
Method:

Preheat oven to 180°c, butter and line a loaf tin with parchment paper.

In bowl, whisk together the flours, baking powder and salt, and set aside.

In another large bowl, cream together the butter, lemon zest and sugar until light and fluffy and pale yellow in colour. Beat in the eggs one by one until fully incorporated. Then add the sour cream, lemon juice and vanilla bean paste, beating again until incorporated.

Add the dry ingredients to the mixture and beat until incorporated. Lastly fold the raspberries into the mixture.

Pour into your loaf tin and bake for around 50 minutes, or until a toothpick comes out clean. Leave to cool on a wire rack.

Once the cake is entirely cool, make your glaze by combining the icing sugar and lemon juice. Drizzle that sticky, sweet goodness all over that bad boy.

Makes one loaf.

Recipe adapted from the Portuguese Girl Cooks: Lemon-Blueberry Drizzle Bread

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9 responses

  1. I really want a slice of that. The sun is totally shining here too, even if I got soaked by the rain yesterday morning, so the weather is right for it now too. Just a quick question, what kind of oven do you use? I use a convection oven so if yours isn’t one as well I’d have to lower the temperature some.

    • Hello! It’s pretty much the same situation here – definitely have to enjoy the weather while it lasts! I have a conventional electric oven so you’re right, you’d have to lower the temperature. I think a convection oven would be around 160°c for this recipe, but I could be wrong..!

  2. This is perfect for summer…now I wish I’d saved the raspberries earlier when I spent the entire Saturday afternoon gobbling them up all by themselves!

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