Gluten Free Lemon & Raspberry Loaf Cake

With a fantastically mushy sponge, lemon icing and lashings of raspberries, this gluten free lemon & raspberry loaf cake is a critically dreamy bake. It’s additionally simply made dairy free or lactose free, making it an exquisite crowd-pleaser cake.

Gluten Free Lemon & Raspberry Loaf Cake

What’s extra, this gluten free lemon & raspberry loaf cake retains effectively for round 3 days with out drying out. The bottom almonds within the sponge actually serving to to carry that moisture in place and retaining the cake succulent and scrumptious.

Can I Substitute the Floor Almonds?

I’m afraid not for this cake, however I do have one other nut free lemon loaf cake recipe that you could possibly tweak and add raspberries to if in case you have a nut allergy. It’s a lemon and poppy seed drizzle loaf cake, which could possibly be tailored fairly merely. Get in contact with me in case you are undecided how.

Gluten Free Lemon & Raspberry Loaf Cake recipe

Is This Loaf Cake Lactose or Dairy Free?

Sure! So long as you employ a dairy free baking unfold/lactose free butter/plant primarily based butter, this cake is of course dairy free and lactose free.

Which Flour Mix Did You Use?

I used the FREEE gluten free plain flour for this cake, which is a model I bake commonly with. I’m additionally a fan of the Lidl personal model gluten free flour and the Shipton Mill gluten free flour, each being nice for baking.

recipe for Gluten Free Lemon & Raspberry Loaf Cake

Gluten Free Lemon & Raspberry Loaf Cake

This gluten free lemon & raspberry loaf cake will serve about 8 individuals, relying on how generously you need to lower your slices. Or 4 if you wish to have second helpings!

You’ll discover a full technique beneath, with some photographs beneath the recipe to assist in giving you a visible information. For those who want any assist alongside the way in which or if in case you have questions, please do message me on social media (@myglutenfreeguide) or e-mail me at [email protected]. I’ll get again to you as quickly as I can.

For those who get pleasure from this loaf cake, please go away a evaluate on the recipe card beneath. It makes a world of distinction to me :).

And you may as well share photographs of your house bakes in my Cooking Club on Facebook.

Laura xxx

Lemon & Raspberry Loaf Cake (GF)

Yield: Serves 8

Lemon & Raspberry Loaf Cake (GF)

Prep Time:
10 minutes

Prepare dinner Time:
1 hour

Further Time:
50 minutes

Complete Time:
50 minutes

A fantastically mushy and tender lemon and raspberry loaf cake. Gluten free and excellent for sharing.

Components

For the cake:

  • 200g baking unfold/unsalted butter (softened)
  • 200g caster sugar
  • 3 giant eggs
  • 120g gluten free plain flour + 1 tsp
  • 0.5 tsp xanthan gum
  • 3.5 tsp baking powder
  • 200g floor almonds
  • Zest 2 lemons + 30ml lemon juice (approx 1 lemon)
  • 200g frozen raspberries

To embellish:

  • 140g icing sugar
  • Zest 1 lemon + 25ml lemon juice
  • 100g contemporary raspberries

Directions

  1. Preheat the oven to 160C (fan) and grease and line a 2lb loaf tin with non-stick baking paper that finishes about 1-2 inches above the highest fringe of the tin (it will assist shield the highest of the cake from the oven warmth, to forestall extreme browning).
  2. Cream the butter and caster sugar collectively in a mixing bowl or stand mixer bowl, till pale and easy.
    Add the eggs and blend to mix.
  3. Sift the plain flour, baking powder and xanthan gum into the bowl and likewise add the bottom almonds. Stir till you may have a really thick, easy batter.
  4. Add the lemon juice and lemon zest. Give every little thing a ultimate combine.
  5. Mud the frozen raspberries in 1 tsp plain gluten free flour (it will assist cease them from sinking). Pour half the cake batter into the ready loaf tin and scatter half the frozen raspberries excessive, gently urgent them into the batter. Then pour within the remaining cake batter and high with the remainder of the frozen raspberries. Press them gently into the batter along with your fingers after which easy excessive with a small angeled palette knife.
  6. Place the cake into the oven on the center shelf to bake for 60-65 minutes. Take a look at the cake within the centre with a cake tester or skewer after 60 minutes – if it comes out clear it’s baked but when there’s nonetheless runny batter it is going to want an additional 5 minutes (or till baked by way of).
  7. Take away the cake from the oven as soon as cooked and hold it within the tin to chill for 10 minutes. Then rigorously raise the cake out of the tin and away from the baking paper and place on a wire rack to chill.
  8. Permit to chill for a minimum of half-hour earlier than you add the icing drizzle. Sift the icing sugar into a big bowl and add the lemon juice. Combine till they’ve a really thick, runny icing. Whether it is too stiff, simply add a few drops of lemon juice or water till it’s drizzle-able! Now drizzle excessive of your loaf cake.
  9. Sprinkle the lemon zest excessive of the cake and place the contemporary raspberries on high. Depart to set earlier than serving, or get caught straight in if you cannot resist a slice!

Notes

This cake retains effectively for as much as 3 days in an hermetic container. It is all the time greatest eaten on the day of baking or second day, however the floor almonds assist retain moisture and hold the cake beautiful and mushy.

For extra scrumptious gluten free bakes, why not bookmark a few of my different recipes for later:

Comfortable baking! Laura xxx