Bread & dough · Original adaptation
Lemon Raspberry Loaf Cake Recipe
A tender lemon loaf rippled with raspberries and finished with a sharp lemon glaze and freeze-dried berry crumbs.
Inspired by The Great American Baking Show, Season 7, Episode 1
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Lemon Raspberry Loaf Cake
- Prep
- 20 min
- Bake
- 55 min
- Total
- 1 hr 15 min
- Makes
- One 23 x 13 cm loaf, serving 10
Ingredients
- 200 g plain flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon fine salt
- 170 g unsalted butter, softened
- 170 g granulated sugar
- 3 large eggs
- Finely grated zest of 2 lemons
- 60 ml whole milk
- 120 g raspberries
- 100 g powdered sugar
- 2 tablespoons lemon juice
- 1 tablespoon crushed freeze-dried raspberries
Method
Heat the oven to 175 C, or 155 C fan. Grease and line a 23 x 13 cm loaf pan.
Whisk the flour, baking powder, and salt. In another bowl, beat the butter, sugar, and lemon zest until pale and fluffy.
Beat in the eggs one at a time. Fold in half the flour mixture, then the milk, followed by the remaining flour.
Spread one-third of the batter in the pan and scatter with half the raspberries. Repeat, then cover with the remaining batter.
Bake for 50 to 55 minutes, until a tester comes out without wet batter. Cool in the pan for 10 minutes, then move to a rack.
Whisk the powdered sugar and lemon juice into a thick glaze. Spoon it over the cooled loaf and finish with freeze-dried raspberry crumbs.
From the episode
Cake Week
This adaptation starts from the episode's cakes brief and reshapes it for ordinary home equipment and a manageable batch.
See every bake from the episode →Sources and recipe note
The sources below document the episode challenge. The quantities and method on this page are independently written by Baking Show Guide; they are not copied from a contestant or broadcaster recipe.
