Jo Pratt's lemon and raspberry loaf cake recipe – YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Jo Pratt’ s lemon and raspberry loaf cake By You Magazine - August 30, 2020 This lemon and raspberry loaf cake is ideal for anyone who can’t have dairy and it’s totally vegan friendly. You can even go gluten-free (see below). Move over lemon drizzle! Malou Burger TIME TAKEN: 50 MINUTES SERVES 12 275g self-raising flour 200g caster sugar 1 tsp baking powder grated zest and juice of 2 large lemons around 75ml soya milk 100ml sunflower or rapeseed oil, plus extra for oiling FOR THE TOPPING 50g fresh or frozen raspberries 100g icing sugar, sifted 1 tbsp freeze-dried raspberry pieces 1. Preheat the oven to 200C/ 180C fan/gas 6. Brush a 450g loaf tin with a little oil and line the base with baking parchment. 2. Mix together the flour, caster sugar, baking powder and lemon zest. 3. Put the lemon juice in a jug then top up with milk to 175ml. Pour into the dry ingredients along with the oil. 4. Mix to a smooth batter and pour into the prepared tin. Bake for 40 minutes, until the top is light golden, firm to touch and a skewer comes out clean when inserted in the middle. 5. Cool the cake for 10 minutes in the tin before removing and cooling completely on a wire rack. 6. To make the icing, blend the raspberries to a purée then sieve to remove the seeds. Pour the raspberry purée into the icing sugar in stages, mixing well after each addition until you reach a thick pouring consistency. 7. Slowly spoon the icing on top of the cake, allowing it to drip down the sides, and scatter with freezedried raspberries to finish. FLEXIBLE Gluten-free Swap the flour to a gluten-free self-raising flour. Flavour swap Use blackberries instead of raspberries for a lemon and blackberry loaf. Switch the lemon zest and juice for orange then make the icing using pomegranate juice and a splash of rosewater for an orange, pomegranate and rose loaf. Scatter with fresh pomegranate seeds to decorate. Now buy the book with £6 off Our recipes are from The Flexible Family Cookbook by Jo Pratt, which is published by Frances Lincoln, price £20. To order a copy for £14 until 13 September go to whsmith.co.uk and enter the code YOUFLEX at the checkout. Book number: 9780711251687. For terms and conditions, see whsmith.co.uk/terms. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved