Lemon Loaf Cake with Raspberry Sauce
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 45 min.
Ready in
Ingredients
for
- Ingredients
- soft butter (for the tin)
- breadcrumbs (for the tin)
- 1 ¼ cups all-purpose flour
- 1 ¼ cups Corn starch
- 1 tsp Baking powder
- 1 cup butter (heaped)
- 5 eggs
- 1 cup sugar
- 2 unwaxed lemons (zest and juice)
- For the raspberry sauce
- 2 ¾ cups fresh Raspberries (chopped, reserving a few for garnish)
- 1 Tbsp powdered sugar
Preparation steps
1.
Heat the oven to 180°C (160°C in a fan oven), 375°F, gas 5. Butter the loaf tin and sprinkle with breadcrumbs.
2.
In a bowl, mix together the flour, cornflour and baking powder. Melt the butter in a small pan. In a mixing bowl, beat the eggs with the sugar, using a hand mixer, until fluffy. Stir in the lemon zest and juice. Add the melted butter and flour mixture to the egg mixture in alternation, stirring to incorporate, until you have a smooth, well combined batter. Transfer to the loaf tin and bake in the oven for 50-60 minutes (cocktail stick test).
3.
Remove from the oven, rest briefly then turn out onto a wire rack and leave to cool.
4.
Meanwhile, put the raspberries and icing sugar in a pan and bring to the boil. Blend to a fine purée using a stick blender, then press through a very fine sieve.
5.
Decorate the plates with a zigzag of sauce and serve with a slice of cake, garnished with the reserved raspberries.
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