By Kirsty Marriott
Raspberry loaf cake with lemon icing
1 step
Prep:5minCook:35min
Beautifully sweet loaf cake with a hint of fresh sour raspberries, topped with Sicilian lemon icing.
Updated at: Wed, 17 Apr 2024 16:20:41 GMT
Nutrition balance score
Unbalanced
Glycemic Index
66
Moderate
Glycemic Load
23
High
Nutrition per serving
Calories247.3 kcal (12%)
Total Fat10.2 g (15%)
Carbs35.1 g (14%)
Sugars18.5 g (21%)
Protein4.2 g (8%)
Sodium275 mg (14%)
Fiber1.3 g (5%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Instructions
Step 1
Add raspberries, sugar, eggs, melted butter and a small handful of dark chocolate chips into a mixing bowl and stir to combine. Sift the self raising flour into the mixture and stir again.
Add the mixture into a greased and lined loaf tin. TIP - If you screw up your parchment paper and wet it, it becomes much easier to line the tin with. Cook at 180° for 35 mins. Once the cake is cool, mix together 2 tbsp of icing sugar with 1 or 2 drops of lemon flavouring and about half a tsp of water. Decorate how ever you like! I opted for stripes.
Loaf Pan
