RECIPE: Raspberry & Lemon Loaf cake (Gluten free)

They say when life gives you lemons, make lemonade.  A real positive statement that everyone and their dog uses. I’ve had my fair share of negative moments in 2017, and was served many metaphorical lemons, but in my world, I’d rather make a cake! How can anybody be unhappy with a tasty gluten-free cake?!

To keep the positive vibes going, I would love to share my recipe for this raspberry and lemon loaf cake. This is super moist, has a great texture, and the tartness of the lemons and raspberries are beautifully balanced out with the addition of plain greek yogurt.

This is a total winner with all who have tried it so far and I’m sure it will be with you guys! So when life serves you, or someone you love lemons, make this cake, pop the kettle on, and share a slice and have a chat about it over some tea with them. Although it won’t make your troubles disappear, it certainly will make you feel comforted and refreshed. Check out my recipe below!

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Raspberry and Lemon Loaf Cake (Gluten Free)

  • Servings: 8-10
  • Difficulty: Easy
  • Print

A light, zesty and refreshing loaf cake.



    For the cake
  • 200g Caster Sugar
  • 100g Margarine
  • 3 Medium Eggs
  • 200g Plain Greek Yogurt
  • 225g Gluten Free Self-raising flour
  • 1tsp Xanthan gum
  • 1 1/2 tsp Baking Powder
  • Zest of 1 lemon
  • 1 tsp Lime Juice
  • 2 tbsp Lemon Juice
  • A good handful of Raspberries
  • For the frosting and topping
  • Juice of 1 lemon
  • 125g Icing Sugar
  • Handful of Raspberries
  • Lemon Zest


  1. Preheat the oven to 170°c
  2. In a bowl, beat the sugar and margarine until well combined.
  3. Add the eggs one at a time, beating in between.
  4. Mix in the plain greek yogurt, both lime and lemon juices and the lemon zest.
  5. Next, add the flour, baking powder and xanthan gum. Mix thoroughly until the cake mix is smooth.
  6. Pour some of the cake mix into a greased and lined loaf tin, throw over a few raspberries, then pour more cake mix in the tin, and add some more raspberries in. Mix the remaining raspberries with the remaining cake batter, and pour the rest into the loaf tin.
  7. Bake the cake in the oven for 30- 40 minutes, until a skewer inserted comes out clean, or if pressed gently, it springs back.
  8. Leave on a wire rack to cool completely.
  9. For the icing, mix the icing sugar in a bowl with the lemon juice.
  10. Pour the icing over the top of the cake, and then sprinkle over some raspberries and the lemon zest.
  11. Leave the icing to set, and your lovely loaf cake is ready to enjoy!

Thanks for reading!

Georgina x

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