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How to Make Raspberry Loaf Cake - A Step-by-Step Guide

There's something irresistibly delightful about a fresh, homemade loaf cake. And when it's infused with the sweet and tangy flavors of raspberries, it becomes even more irresistible. This Raspberry Loaf Cake is a perfect combination of tender, moist cake and vibrant, juicy berries, making it a wonderful treat for any time of the day. Whether you're indulging in a slice for breakfast, as an afternoon snack, or as a dessert, this recipe is sure to satisfy your cravings for something sweet and s...

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Ingredients

  • 1 teaspoon soft margarine, or as needed
  • 1 cup superfine sugar
  • ¾ cup unsalted butter
  • 3 eggs
  • ½ teaspoon vanilla extract
  • 1 ⅜ cups self-rising flour
  • 1 ½ teaspoons baking powder
  • 5 ounces fresh raspberries
  • ⅜ cup confectioners' sugar
  • 3 drops lemon juice, or to taste

Information

  • Prep Time: 30 mins
  • Cook Time: 40 mins
  • Additional Time: 5 mins
  • Total Time: 1 hr 15 mins
  • Servings: 10
  • Yield: 1 loaf cake

  • Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x4-inch loaf tin with soft margarine and set aside.
  • Cream superfine sugar and butter together with a paddle attachment of a free-standing electric mixer on medium-high speed until light and fluffy.
  • Whisk eggs and vanilla extract together in a separate bowl until just mixed; do not over-whisk. Beat gradually into the butter mixture until well incorporated. Sift in flour and baking powder, bit by bit, folding after each addition. Set batter aside.
  • Puree raspberries, confectioners' sugar, and lemon juice in a food processor until smooth. Strain through a fine-mesh sieve into a bowl. Separate half of the cake mix into a different bowl and stir the coulis through.
  • Put alternating dollops of the raspberry and vanilla batters into the prepared loaf tin using a small ice cream scoop. Swirl both sets of dollops together slightly using the blunt end of a skewer.
  • Bake in the preheated oven until the top of the cake is golden brown and risen and a toothpick inserted into the center comes out clean, about 40 minutes. Let cool in the tin for 5 to 10 minutes. Run a table knife around the edges of the tin and remove the cake, leaving to cool completely on a wire rack.

    • Nutrition

    311 cal.

    • Total Fat: 16g
    • Saturated Fat: 9g
    • Cholesterol: 92mg
    • Sodium: 319mg
    • Total Carbohydrate: 39g
    • Dietary Fiber: 1g
    • Total Sugars: 26g
    • Protein: 4g
    • Vitamin C: 4mg
    • Calcium: 114mg
    • Iron: 1mg
    • Potassium: 68mg

    Categories

    Dessert recipes
    Cake recipes
    Raspberry recipes
    Baking recipes
    Loaf recipes