Recipes

Lemon & Raspberry Loaf Cake

Ingredients

FOR THE SPONGE

  • 200g Caster Sugar
  • Finely Grated Zest of Two Lemons
  • 200g Soft Butter
  • 3 Medium Eggs, Beaten
  • 225g Self Raising Flour
  • 1 tablespoon Chivers Lemon Curd

FOR THE DRIZZLE

  • 80g Granulated Sugar
  • Juice of One Lemon

FOR THE ICING

  • 100g Icing Sugar
  • Juice of half a Lemon
  • ½ Jar Chivers Raspberry Jam

Top with fresh raspberries and slices of lemon

Preparation

  1. Preheat the oven to 180C/160Fan/350F.
  2. Grease and line the base and sides of a 900G (2lb) Loaf Tin
  3. Place the caster sugar in a large mixing bowl. Add the grated lemon zest and rub the zest into the sugar until the sugar is damp and fragrant.
  4. Add the butter, eggs and self raising flour.  Using an electric whisk beat the mixture for 2 minutes until the batter is smooth.
  5. Pour into the loaf tin and bake for 40-45 minutes, or until well risen and golden on the top. A skewer inserted in the middle of the cake should emerge clean.
  6. While the cake is in the oven, mix together the granulated sugar and lemon juice for the drizzle.
  7. As soon as you remove the cake from the oven, take a skewer and insert little holes all over the top of the cake, going all the way to the bottom of the cake.
  8. Slowly pour the drizzle all over the cake, making sure every area of the cake gets a good amount of drizzle. Leave to cool completely before turning out of the tin.
  9. Once cake is fully cooled, remove from the tin and cut in half lengthways. Spread raspberry jam on one half and place the second cake on top.
  10. To make the icing, mix together the icing sugar and lemon juice until you have a smooth icing. You might need to add a few drops of water if the icing is too thick.
  11. Pour the icing over the top of the cake, letting the icing drizzle down the sides.  Decorate with some fresh raspberries and slices of lemon.

Lemon & Raspberry Loaf Cake