Lemon & Raspberry Yoghurt Loaf Cake

This is a lovely cake to make at the moment, when raspberries are in abundance; and the yoghurt and lemon juice help to keep this a really moist cake.

The quantities here make x2 loaf cakes, and they keep for up a week. You could also freeze once baked, but it's best to do so without the icing. We tend to deliver one as a gift when I bake this.

Lemon & Raspberry Yoghurt Loaf Cake

Here's how:

• 225g caster sugar
• 225g salted butter
• 225g self raising flour
• 1 tsp baking powder
• 4 eggs
• 75g natural yoghurt
• Juice of 1 lemon
• Zest of 2 lemons
• 300g raspberries

For the icing:

• 400g icing sugar
• Juice & zest of x1 lemon
• 2 tbsp milk (may need more)
• 2 drops of pink food colouring (optional)
• 100g raspberries

Firstly pre-heat the oven to 180 degrees, and grease and line x2 loaf tins. 

In a large bowl, cream together the salted butter and caster sugar until combined. 

Now crack in each of the eggs one at a time, and combine. 

Now sift in the self raising flour and baking powder and mix until all combined. Add the zest and juice of the lemons and the yoghurt until you have a fairly liquid batter. Now add the raspberries, and stir through carefully so you don't break them all up. 

Divide the batter between the two loaf tins or one large tin and place both into the middle shelf of the oven and cook for exactly 30 minutes, or until the cake is golden brown and cooked through. Check with a skewer in the centre of the cake, and if it comes out clean with no wet crumbs, it's cooked through. If it is a little wet and crumby return to the oven for five more minutes. 

Remove from the oven and allow to stand in the tins, somewhere cool for 10-15 minutes, then gently remove from the tin and place on a wire rack or board to cool further. 

Now make up the icing by combining the icing sugar in a large bowl, with the lemon juice and the 2 tbsp milk. You want the icing the be fairly thick and glossy liquid that can be spooned on top of the cake. If you need to, add a drop more milk at a time to get the right consistency. When satisfied, add the drops of food colouring, if using, to get a nice pretty pink colour and stir thoroughly so the colour is distributed throughout the icing. 

Spoon over the top of the cake, mostly on the middle allowing it to gently drip over the sides of the cake. 

Scatter over the raspberries on the top of the cake, any way you like, and then finally add the zest from the lemon over the top for a final pretty flourish. Enjoy!

Lemon & Raspberry Yoghurt Loaf Cake

If you love baking here are ten other cake recipes you might enjoy:

Mary Berry's Marbled Chocolate Ring Cake
Rhubarb and Custard Cake
Guilt Free Apple Cake
St Clement's Drizzle Cake
Nigella Lawson's Chocolate Olive Oil Cake
Carrot Cake
Peach Upside Down Cake
Lemon Drizzle Cake
Coffee & Walnut Cake with Vanilla Latte Icing
Simple Double Chocolate Traybake