The GBBO Bake Along: Audience Choice Week
LEMON AND RASPBERRY LOAF
For this week’s technical challenge, the bakers were able to create whatever they liked using a cupboard of mystery ingredients. Many of the contestants used citrus in their bakes, which inspired me to revisit an old favourite for my bake along – lemon loaf!
I’ve been making lemon loaf for years – it’s so simple and delicious. This time, I fancied adding another fruit, so I went with this lemon and raspberry loaf recipe from Good Housekeeping.
I’m already looking forward to baking this again; it’s so moreish! I loved the sharpness of the raspberries against the sweetness of the cake. Definitely one to enjoy with an afternoon cuppa.
LEMON AND RASPBERRY LOAF CAKE
Ingredients
FOR THE CAKE
- 200 g caster sugar
- 200 g unsalted butter
- 3 medium eggs
- 250 g self-raising flour
- 100 g ground almonds
- 1 lemon (juice and rind)
- 125 g fresh raspberries (plus extra for topping)
- Handful of flaked almonds
FOR THE DRIZZLE
- 20g caster sugar
- 1 lemon (juice)
Instructions
FOR THE CAKE
- Pre-heat your oven to 180℃ (or 160℃ fan)
- Whisk together your butter and sugar until fluffy
- Beat in your eggs, one at a time
- Add the zest and juice of one lemon
- Add your flour and ground almonds. Fold until incorporated
- Mix in your fresh raspberries. Pour your mixture into a loaf tin. Sprinkle over extra raspberries and your flaked almonds
- Bake for an hour and 5 minutes or until a skewer inserted comes out clean
FOR THE DRIZZLE
- While the cake is cooking, Add the 20g of caster sugar and juice of one lemon to a saucepan
- Heat gently on the hob until the sugar has completely dissolved
- Once your cake is out the oven and still warm, poke a through holes through the surface. Gently pour your drizzle on top
- Allow to cool completely, then slice up and enjoy!
