Lime raspberry loaf cake

| September 29, 2014 | Reply

With fall upon us, this lime and raspberry loaf cake take center stage of your breakfast scene, yet again. Taste how the sauer and sweetness contrast incorporate a delicate homemade recipe.

Serves: 1 loaf tin

You need:

  • 1 cup granulated sugar lime raspberry loaf cake
  • 3 eggs, organic
  • 360g all-purpose flour, sifted
  • 2 teaspoons baking powder
  • pinch of salt
  • 100ml olive oil + for greasing the loaf pan
  • 100ml whole milk
  • 1 lime, juiced, zested
  • 100g fresh or frozen raspberries

for the lime glaze:

  • ½ confectioner’s or icing sugar
  • about ½ lime, juiced, to taste


Lime raspberry loaf cake batter:

Preheat the oven to 180°C (356°F – conventional oven mode). Pulse the granulated sugar and eggs in a blender or whisk until combined and fluffy.

Add the flour, baking powder, olive oil, milk and salt; pulsing until emulsified into a smooth batter. Now add the lime juice and zest; continue to pulse for 30 seconds, until incorporated.

Grease the loaf tin.

Pour half of the batter into the tin. Add here and there some of the raspberries. Add the rest of the batter. Scatter around the rest of the raspberries on top.

Bake for 40 minutes to 180°C (356°F – conventional oven mode). Change the mode to fan assisted. Continue to bake the cake until golden-brown and additionally, when a cake tester comes out clean (about more 10 minutes). Let the cake cool on a wire rack before removing it from the tin.

For the lime glaze: In a small bowl whisk together the confectioners’ sugar and some drops of lime juice until smooth. Drizzle the glaze over the loaf cake, using a spatula or spoon to push the glaze down the sides of the cake.

lime raspberry loaf cake

Cake batter: One little secret

  1. Keep whisking the eggs and sugar, until the mixture gets a pale yellow colour and bubbles start to form.

Lemon glaze: Three little secrets

  1. Always sift the confectioners’ sugar. You don’t want to create any lumps into your glaze.
  2. By adding more lime juice in your glaze mixture you will get a runny glaze consistency. The less juice you add the thickest your glaze will be…
  3. Personally, I always-always make the glaze the last minute (when ready to serve my lime raspberry or any kind of cake)

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Category: Desserts

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