Lemon and raspberry loaf cake
Serves: 12
Prep time: 30 minsTotal time: 
Recipe photograph by Martin Poole
Lemon and raspberry loaf cake
A zesty lemon loaf cake topped with mascarpone and raspberries
Serves: 12
Prep time: 30 minsTotal time: 
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Nutritional information (per serving)
Calories
527Kcal
Fat
36gr
Saturates
22gr
Carbs
44gr
Sugars
28gr
Fibre
2gr
Protein
7gr
Salt
0.8gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
For the cake
- 250g soft salted butter
- 250g caster sugar
- zest of 3 lemons
- 100g mascarpone
- 4 large eggs
- 250g self-raising flour
- 1 tsp baking powder
- 150g raspberries
For the decoration
- 150g raspberries
- 150g mascarpone
- 150ml double cream
- 2 tbsp icing sugar, plus extra to dust
- 50g lemon curd
- pared zest of 1 lemon
Step by step
Get ahead
This loaf is best enjoyed on the day of baking. Leftovers keep for 1-2 days in the fridge.
- Preheat the oven to 180°C, fan 160°C, gas 4. Grease and line a 900g loaf tin (about 10cm x 20cm on the base).
- Beat together the butter, sugar and lemon zest until light and fluffy, then add the mascarpone and beat until incorporated. Add the eggs, one at a time, beating well between each addition, then fold through the flour and baking powder until there are no flour pockets left. Carefully fold through the raspberries.
- Spoon the mixture into the prepared loaf tin, level the top and bake for 45-50 minutes or until the cake is risen and a skewer inserted in the centre comes out clean. Leave to cool in the tin for 30 minutes, then remove to a wire rack to cool completely.
- To decorate, blitz a third of the raspberries to create a purée and press through a small sieve, discarding the pips. Whisk the mascarpone, double cream and icing sugar to soft peaks in a bowl. Spoon half the mixture into another bowl and whisk in the raspberry purée. Put the raspberry mascarpone cream, plain mascarpone cream and the lemon curd into three separate disposable piping bags and cut off the ends to give a 1cm opening. Pipe little pearls of each across the top of the cake, interspersing with the remaining fresh raspberries. Finish with the pared lemon zest and a dusting of icing sugar.
