Lemon Raspberry Loaf Cake (Edit recipe)

An indulgent yet refreshing gluten-free and dairy-free loaf cake made using fresh raspberries and lemons.

50 minutes

1 hour

Difficulty:

Intermediate

This is our estimate based on online research.
Calories:	455
Fat:	10 g
Carbohydrates:	90 g
Protein:	3 g
Cholesterol:	0 g
Sodium:	279 mg
Fiber:	2 g
Sugars:	52 g
Calculated per serving.

by alattaeats

View original recipe

Serves: 8

Ingredients

1.5 cup Gluten Free 1-to-1 Baking Flour (Bob's Red Mill)
1.25 cup Granulated White Sugar
1 cup Organic Raspberries, (Washed and dried)
.5 cup Almond Milk, (or plant milk of choice)
3 Eggs, Large
3 Lemon, (Juice and Zest)
.33 cup Extra Virgin Olive Oil, + 1 Tbsp (or any neutral oil of choice)
1.5 tsp Baking Powder
.5 tsp Baking Soda
1 pinch Sea Salt

Glaze

1 Tbsp Lemon Juice
1 Tbsp Almond Milk, (or plant milk of choice)
1.5 cups Powdered Sugar

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Loaf Cake

In medium bowl, whisk together flour, baking powder, baking soda, and salt. Set Aside.
In large bowl, whisk together eggs, milk sugar, oil, lemon juice, and lemon zest until homogenous. Add the dry ingredients and whisk until everything is combined.
Cover with plastic wrap and let batter rest at room temperature for 45 minutes.Preheat oven to 350˚F during this step.
Grease baking tin and line with parchment paper. Pour 1/2 the rested batter into the baking tin.
Mix the blended raspberries with remaining batter and gently pour into baking tin. Drag a spoon or toothpick through the batter in a wide zig zag lengthwise. Only do this motion once to prevent the batter from sinking to the bottom.
Bake in the oven at 350˚F for 60 minutes. After 30 minutes, carefully cover top with tinfoil to prevent the top from burning.
Let cool for an hour (I promise it's worth the wait).

Glaze

Mix together lemon juice, plant milk, and powdered sugar until smooth. Continue to stir while adding powder sugar until it reaches the consistently slightly thicker than glue.
Pour glaze over cooled loaf, spread into an even layer. Let glaze set, or dive in!
(Optional) Top with freeze-dried strawberries or raspberries!