Raspberry Loaf Cake

Light, moist, and swirled with delicate ripples of raspberry, this cake is the perfect addition to a cup of tea.

• Preparation Time: 30 mins
• Cooking Time: 40 mins
• Total Time: 1 hr 10 mins
• Calories: 311 Calories

Ingredients

• ½ teaspoon vanilla extract
• 1 ½ teaspoons baking powder
• ¾ cup unsalted butter
• 3 large eggs eggs
• ⅜ cup confectioners' sugar
• 1 cup superfine sugar
• 1 ⅜ cups self-rising flour
• 1 teaspoon soft margarine, or as needed
• 5 ounces fresh raspberries
• 3 drops lemon juice, or to taste

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x4-inch loaf tin with soft margarine and set aside.

Step 2

Cream superfine sugar and butter together with a paddle attachment of a free-standing electric mixer on medium-high speed until light and fluffy.

Step 3

Whisk eggs and vanilla extract together in a separate bowl until just mixed; do not over-whisk. Beat gradually into the butter mixture until well incorporated. Sift in flour and baking powder, bit by bit, folding after each addition. Set batter aside.

Step 4

Puree raspberries, confectioners' sugar, and lemon juice in a food processor until smooth. Strain through a fine-mesh sieve into a bowl. Separate half of the cake mix into a different bowl and stir the coulis through.

Step 5

Put alternating dollops of the raspberry and vanilla batters into the prepared loaf tin using a small ice cream scoop. Swirl both sets of dollops together slightly using the blunt end of a skewer.

Step 6

Bake in the preheated oven until the top of the cake is golden brown and risen and a toothpick inserted into the center comes out clean, about 40 minutes. Let cool in the tin for 5 to 10 minutes. Run a table knife around the edges of the tin and remove the cake, leaving to cool completely on a wire rack.