Raspberry Loaf Cake


Raspberry Loaf Cake


1 tsp soft margarine, or as needed

Cake Mix:

1 cup superfine sugar
¾ cup unsalted butter
3 large eggs
½ tsp vanilla extract
1 ⅜ cups self-rising flour
1 ½ tsp baking powder


5 ounces fresh raspberries
⅜ cup confectioners’ sugar
3 drops lemon juice, or to taste


Step 1

Preheat the oven to 350 degrees. Grease an 8×4-inch loaf tin with soft margarine and set aside.

Step 2

Cream superfine sugar and butter together with a paddle attachment of a free-standing electric mixer on medium-high speed until light and fluffy.

Step 3

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.

Step 4

Puree raspberries, confectioners’ sugar, and lemon juice in a food processor until smooth. Strain through a fine-mesh sieve into a bowl. Separate half the cake mix into a different bowl and stir the coulis through.

Step 5

Put alternating dollops of the raspberry and vanilla batter 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.

Step 6

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.

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