Description
A delightful gluten-free loaf cake bursting with fresh lemon and raspberry flavors, perfect for any occasion.
Ingredients
Scale
- 115 g unsalted butter (1/2 cup)
- 60 g sugar (1/2 cup)
- Juice and zest of one lemon
- 2 eggs
- 190 g gluten-free flour (1 1/2 cups)
- 1 tsp baking powder
- Pinch of salt
- 120 ml lactose-free milk (1/2 cup)
- 200 g fresh or frozen raspberries (1 cup)
- 200 g lactose-free cream cheese
- 1 Tbsp lactose-free milk
- Fresh raspberries (for garnish)
Instructions
- Preheat the Oven: Set your oven to 175°C (350°F) and line a loaf pan with parchment paper.
- Cream the Butter and Sugar: Beat the butter and sugar until fluffy and pale, approximately 3-5 minutes.
- Mix in Lemon and Eggs: Add the lemon juice, zest, and eggs to the mixture and beat until combined.
- Combine Dry Ingredients: In another bowl, whisk together the gluten-free flour, baking powder, and salt. Gradually add this to the wet mixture, alternating with the lactose-free milk.
- Fold in Raspberries: Gently incorporate the raspberries into the batter without breaking them.
- Pour and Bake: Pour the batter into the loaf pan and bake for about one hour.
- Cool It Down: Let the loaf cool in the pan for 10 minutes, then transfer it to a wire rack.
- Decorate: Mix cream cheese with 1 tablespoon of milk until smooth, spread over the cooled loaf, and garnish with fresh raspberries.
- Slice and Serve: Cut a generous slice and enjoy!
Notes
For optimal flavor and texture, prepare the batter a day in advance, but bake it fresh on the day of serving. Avoid overmixing the batter to prevent density.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Baked Goods
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg
Keywords: gluten-free, lemon loaf, raspberry cake, dessert recipe, baking