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Lemon and raspberry loaf with raspberry icing recipe

Lemon and raspberry loaf with raspberry icing recipe

102 ratings

A drizzle cake with a tasty berry twist! By adding juicy raspberries to the cake mix and topping with a sharp raspberry drizzle after baking this cake is given a summery, colourful kick. Kids will enjoy helping to make this fruity bake and will love the bright pink of the raspberry drizzle icing. See method

  • Serves 10
  • 20 mins to prepare and 45 mins to cook
  • 270 calories / serving
  • Freezable
  • Vegetarian


  • 125g lightly salted butter, softened, plus 1 tsp extra to grease the tin
  • 150g (5oz) fresh raspberries, plus extra to decorate
  • 150g self-raising flour
  • 150g (5oz) caster sugar
  • 2 eggs, lightly beaten
  • ½ tsp baking powder
  • 3 tbsp whole milk
  • 2 small lemons, finely grated zest of both and juice of 1
  • 90g (3 1/2oz) icing sugar

Perfect with:

RaspberriesOur raspberries are fragrant and bursting with flavour Raspberries
Our raspberries are fragrant and bursting with flavour
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

  • Energy

  • Fat

    12g 17%
  • Saturates

    7g 34%
  • Sugars

    26g 29%
  • Salt

    0.2g 4%

of the reference intake
Carbohydrate 39.7g Protein 3.3g Fibre 0.5g


  1. Preheat the oven to gas 4, 180°C, fan 160°C. Use a teaspoon of butter to lightly grease a 900g (2lb) loaf tin then line with non-stick baking parchment. Toss 100g (3 1/2oz) raspberries with 1 tablespoon flour in a separate bowl.
  2. In a bowl, beat the caster sugar and remaining 125g (4oz) butter together until very pale and fluffy. Beat in the eggs, a little at a time, then sieve in the remaining flour and baking powder, mixing well to combine - the kids will love helping with this. Stir in the milk and finely grated lemon zest, followed by the floured raspberries that will crush slightly as they are mixed.
  3. Transfer to the loaf tin and bake for 45 minutes until well risen and golden. A skewer inserted into the centre should come out clean. Mash the remaining 50g (2oz) raspberries with the lemon juice and icing sugar in a bowl.
  4. Prick the hot cake all over with a skewer. Allow to cool in the tin for 10 minutes. Combine the remaining 50g (2oz) raspberries with the icing sugar and lemon juice, mashing with the back of a spoon. Push the icing through a sieve, again, mashing with the back of the spoon to push all the berry pulp through, leaving the seeds behind. The icing will be thin and very bright in colour.
  5. Spoon the raspberry icing over the warm cake. Much of it will be absorbed. Leave the cake to cool completely in the tin before turning out. Decorate with more fresh raspberries on top then cut into slices to serve.

Freezing and defrosting guidelines

To freeze: Bake according to the recipe but stop before adding decoration or icing if called for. Allow to cool completely. Wrap well in clingfilm and tin foil (to prevent freezer burn) and freeze for up to 3 months.

To defrost: Loosen the tin foil and clingfilm but leave to defrost in packaging at room temperature for several hours before serving. If you wish to serve the baked goods warm, place them on a baking sheet for 10 minutes in a moderate oven. If you wish to add icing or decoration, add them after the baked goods have fully defrosted and are at room temperature.

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