Lemon and raspberry cake
This lemon and raspberry cake is beautifully light and moist. The zingy lemon goes perfectly with the raspberries to make a lovely summery treat, perfect for an afternoon tea.
This lemon and raspberry loaf is a delicious tea time treat. The zingy lemon goes beautifully with the pop of colour and flavour from the raspberries. It’s the perfect lighter bake for spring or summer.
This lemon and raspberry loaf uses the all in one method making it super easy for children and beginner bakers to make. And the lemon icing drizzle decoration as well as adding some more delicious zingyness is so simple to do.
How can kids help to make the lemon and raspberry cake?
The great thing about this particular bake is that it’s really easy to make, so it’s perfect for kids or beginner bakers. But just because it’s easy that doesn’t mean there aren’t lots of simple tasks kids can help with.
As with most bakes kids, even young children, will be able to help measure out all the ingredients and mix them together. My kids also enjoyed zesting and juicing the lemon (although be very careful of small fingers on a grater.)
The very simple lemon glaze we’ve used is an easy decoration kids can take charge of. Mixing it together and drizzling it on top is a very easy way of decorating the loaf that anyone can make look good.
Can you use frozen raspberries?
Yes. You can use either fresh or frozen raspberries in this cake. If you use frozen raspberries, you might find they are more likely to break up and the colour might seep into the batter when you mix them in and it might take a little longer to bake, but it will be equally delicious.There’s no need to defrost the raspberries before you add them.
What can I use if I don’t have self raising flour?
If you don’t have any self raising flour, (which should be easy to find in the supermarket here in the UK swap it out for an equal amount of plain or all purpose flour and add 1 ¼ teaspoons of baking powder.
What is baking spread?
Baking spread, (Stork is common example), is simply a non dairy margarine that works well in cakes. It can make sponges lighter and fluffier, which means it’s a good, cheaper alternative to butter.
How do I store the lemon and raspberry cake?
This cake will keep in an airtight container at room temperature for a few days. If you want to keep it for longer, wrap it well in cling film, pop it in a freezer bag and put it in the freezer. It will keep for a few months in the freezer.
Make sure you defrost it fully at room temperature before serving it.
How do I stop the raspberries from sinking to the bottom?
Before adding the raspberries to your cake batter, mix them in a tablespoon of flour. This should stop them from completely sinking to the bottom of your loaf. You can also add a few raspberries to the top of your batter in the tin before you bake it.
Similar recipes
If you liked this lemon and raspberry cake you might want to try one of our other loaf cake recipes. Alternatively if you’ve got any left over raspberries or lemons try one of our delicious recipes below
Other recipes that use raspberries
Raspberry and white chocolate loaf
Raspberry crumble
Raspberry flapjacks
Raspberry cupcakes
Other recipes that use lemons
Lemon biscuits
Lemon bundt cake
Lemon drizzle cake
Iced lemon traybake
Useful equipment
You might need the following baking tools/gadgets to make this lemon and raspberry cake
Digital scales
Freestanding mixer
Hand held mixer
Mixing bowl
Measuring cups
Lemon juicer
Lemon zester
Spatula
2 lb loaf tin
Wire rack
Cake storage
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Ingredients
For the cake
225g self raising flour
175g caster sugar
1 teaspoon baking powder
175g butter or baking spread
3 eggs
Zest of 2 lemons
Juice of 1 lemon
150g – 200g raspberries
For the lemon glaze
Juice of 1 lemon
100g (1 cup) icing/confectioners sugar
How to make a lemon raspberry cake
Preheat your oven to 160C /150C Fan / 320F and grease a 2lb loaf tin then line with baking or greaseproof paper.
When you line your loaf tin, we find it easiest to cut a strip of baking paper / parchment paper the width of the tin then lay it into the tin. Cut another strip going and place it in going in the other direction. Leave some hanging over the edge to make it easier to remove the cake from the tin later.
Mix the cake ingredients together
Add all the loaf cake ingredients to a mixing bowl or free-standing mixer. You and your kids can do this in any order but if you stick to the order they are listed you’re less likely to miss anything out.
Start by adding the dry ingredients – the flour, sugar and baking powder. When you add the baking powder make sure your kids use their finger to level the teaspoon so that you add just the right amount.
Add the butter or baking margarine if you’re using it. If you’re using butter it needs to be soft enough so that it mixes in well. Cut yours into small pieces and pop it in microwave for a few seconds to soften it, but not so long that it melts.
If you’re using baking spread/margarine like we did, you can just add it straight in.
Add the eggs
Get your kids to crack the eggs into a small bowl before adding them to your mixing bowl. We tend not to add ours straight in just in case any shell goes in. Don’t worry if it does though, just fish it out with a larger piece of shell or a teaspoon. It will stick to that more easily than it does your finger.
Finally, get your kids to zest the first lemon. Then to make sure you get the most out of your lemon, roll it around on your worktop and if you have a microwave blast in in that for a few seconds before cutting it in half and juicing it. Add the juice to your mixing bowl.
Using the k-paddle of your free-standing mixer, a hand held mixer or wooden spoons mix everything together until you have a nice smooth batter.
You might need to get your kids to scrape down the sides of your bowl to ensure there’s no lumps of flour hiding.
Add the raspberries
Get your kids to measure out the raspberries and add a tablespoon of flour. Stir the raspberries to coat them in the flour.
Add the raspberries to your mixing bowl then stir them through so they are well distributed.
Bake the lemon and raspberry cake
Get your kids to help pour or spoon the cake batter into your prepared baking tin. Spread it out to the edges/corners and smooth the top with a spatula or offset palette knife.
Bake the lemon and raspberry cake in the oven for 1 hour – 1 hour 15 minutes. It’s ready when it’s risen and turned a nice golden brown colour. You can double check it’s ready by inserting a skewer or cocktail stick or something similar into the centre. If it comes out clean it’s ready but if there is any wet batter sticking to it pop it back into the oven for a few more minutes.
If you need to, cover the cake loosely in foil if it starts to brown too much before the middle is baked.
Remove it from the oven and leave it to cool in the tin.
Decorate the lemon and raspberry cake
Get your kids to juice the second lemon. Again, if you pop it in the microwave for 15 seconds or so and roll it on your worktop you should get more juice from it.
Add the icing /confectioners sugar and mix to together until you have a nice runny glaze. We used about 100g of icing/confectioners sugar but you might need a little more/less depending on how much juice you got from your lemon.
Drizzle the icing over the top of your loaf. You can use a small spoon for this job but if you want it to look neater, add the icing to a small resealable food bag and cut of the corner.
Serve and enjoy!
Lemon and raspberry cake
Ingredients
Equipment
Method
- How to make a lemon raspberry cake
- When you line your loaf tin, we find it easiest to cut a strip of baking paper / parchment paper the width of the tin then lay it into the tin. Cut another strip going and place it in going in the other direction. Leave some hanging over the edge to make it easier to remove the cake from the tin later.
- Add all the loaf cake ingredients to a mixing bowl or free-standing mixer. You and your kids can do this in any order but if you stick to the order they are listed you're less likely to miss anything out.
- Start by adding the dry ingredients – the flour, sugar and baking powder. When you add the baking powder make sure your kids use their finger to level the teaspoon so that you add just the right amount.
- Add the butter or baking margarine if you're using it. If you're using butter it needs to be soft enough so that it mixes in well. Cut yours into small pieces and pop it in microwave for a few seconds to soften it, but not so long that it melts.
- If you're using baking spread/margarine like we did, you can just add it straight in.
- Add the eggs
- Get your kids to crack the eggs into a small bowl before adding them to your mixing bowl. We tend not to add ours straight in just in case any shell goes in. Don't worry if it does though, just fish it out with a larger piece of shell or a teaspoon. It will stick to that more easily than it does your finger.
- Finally, get your kids to zest the first lemon. Then to make sure you get the most out of your lemon, roll it around on your worktop and if you have a microwave blast in in that for a few seconds before cutting it in half and juicing it. Add the juice to your mixing bowl.
- Using the k-paddle of your free-standing mixer, a hand held mixer or wooden spoons mix everything together until you have a nice smooth batter.
- You might need to get your kids to scrape down the sides of your bowl to ensure there's no lumps of flour hiding.
- Get your kids to measure out the raspberries and add a tablespoon of flour. Stir the raspberries to coat them in the flour.
- Add the raspberries to your mixing bowl then stir them through so they are well distributed.
- Get your kids to help pour or spoon the cake batter into your prepared baking tin. Spread it out to the edges/corners and smooth the top with a spatula or offset palette knife.
- Bake the lemon and raspberry cake in the oven for 1 hour – 1 hour 15 minutes. It's ready when it's risen and turned a nice golden brown colour. You can double check it's ready by inserting a skewer or cocktail stick or something similar into the centre. If it comes out clean it's ready but if there is any wet batter sticking to it pop it back into the oven for a few more minutes.
- If you need to, cover the cake loosely in foil if it starts to brown too much before the middle is baked.
- Remove it from the oven and leave it to cool in the tin.
- Get your kids to juice the second lemon. Again, if you pop it in the microwave for 15 seconds or so and roll it on your worktop you should get more juice from it.
- Add the icing /confectioners sugar and mix to together until you have a nice runny glaze. We used about 100g of icing/confectioners sugar but you might need a little more/less depending on how much juice you got from your lemon.
- Drizzle the icing over the top of your loaf. You can use a small spoon for this job but if you want it to look neater, add the icing to a small resealable food bag and cut of the corner.
- Serve and enjoy!
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