Lemon and raspberry loaf | Daily Mail Online

Ideal for anyone who can’t have dairy and it’s totally vegan friendly. You can even go gluten-free (see Flexible below). Move over lemon drizzle! 

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

• 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. 
• Mix together the flour, caster sugar, baking powder and lemon zest. 
• Put the lemon juice in a jug then top up with milk to 175ml. Pour into the dry ingredients along with the oil. 
• 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. 
• Cool the cake for 10 minutes in the tin before removing and cooling completely on a wire rack. 
• 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. 
• 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.