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–+ servings
Moist Gluten-free Lemon and Raspberry Loaf Cake

Moist Gluten-free Lemon and Raspberry Loaf Cake

Delightful moist gluten-free lemon and raspberry loaf cake is perfect for any occasion with a burst of flavor and vibrant colors.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 10 slices
Course: Sweets
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 115 g Unsalted Butter for creamy texture and richness
  • 60 g Sugar to sweeten and enhance flavors
  • 1 lemon Lemon Juice and Zest to add a fresh, tangy brightness
  • 2 large Eggs for binding and moisture
  • 190 g Gluten-Free Flour provides structure without gluten
  • 1 teaspoon Baking Powder to ensure the loaf rises beautifully
  • a pinch Salt to balance the sweetness
  • 120 ml Lactose-Free Milk adds moisture and creates a tender crumb
  • 200 g Fresh or Frozen Raspberries for a burst of fruity goodness
For the Frosting
  • 200 g Lactose-Free Cream Cheese for a creamy, delicious topping
  • 1 tablespoon Lactose-Free Milk to create a smooth consistency
  • Fresh Raspberries for decorating and enhancing the cake's vibrant appearance

Equipment

  • loaf pan
  • mixing bowl
  • whisk
  • spatula
  • measuring cups
  • Measuring Spoons
  • Oven

Method
 

How to Make Moist Gluten-free Lemon and Raspberry Loaf Cake
  1. Preheat your oven to 350°F (175°C) and prepare a loaf pan by greasing it lightly.
  2. Cream together the unsalted butter and sugar in a mixing bowl until the mixture is light and fluffy.
  3. Add the lemon juice and zest to the butter-sugar mix, stirring until fully incorporated.
  4. Beat in the eggs one at a time, ensuring each is fully blended before adding the next.
  5. Combine the gluten-free flour, baking powder, and salt in a separate bowl.
  6. Mix the dry ingredients with the wet components gradually, alternating with the lactose-free milk.
  7. Fold in the raspberries gently using a spatula, being careful not to break them apart.
  8. Pour the beautifully mixed batter into your prepared loaf pan and smooth the top.
  9. Bake in the preheated oven for about 60 minutes, or until a toothpick inserted comes out clean.
  10. Cool the loaf in the pan for about 10 minutes, then transfer it to a wire rack.
  11. In a bowl, mix lactose-free cream cheese with 1 tablespoon of lactose-free milk until smooth.
  12. Spread the frosting generously over the cooled loaf and decorate with fresh raspberries.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 32gProtein: 3gFat: 12gSaturated Fat: 7gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 120mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 500IUVitamin C: 8mgCalcium: 70mgIron: 1mg

Notes

Optional: Garnish with a sprinkle of lemon zest for an extra pop of flavor.

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