Lemon raspberry drizzle loaf cake

Ottolenghi’s favourite baker is Australian Helen Goh, who provided this delicious and amazing recipe in the Good Food section of the SMH paper.

She called it her desert island cake. 

She loves its simplicity and texture - It is a wonderful take on a light fluffy cake with fresh fragrant lemon and raspberry. I made this for a group gathering when they felt like something sweet and it was demolished by everyone, and wishing for seconds. 

I would bring this cake to any party.

Pictured: Lemon raspberry drizzle loaf cake

3 large eggs

225g castor sugar

120ml double cream

75g unsalted butter, cubed finely

Grated zest of 3 lemons (1 tbsp)

170g plain flour

1¼ tsp baking powder

¼ tsp salt

150g fresh raspberries

Glaze -

100g icing sugar

2 tbsp lemon juice

Preheat oven to 175°C. Line a 20cm x 12cm loaf tin with baking paper.

Sift flour, baking powder and salt together into a small bowl.

Melt the butter in a small saucepan gently over a low heat, add lemon zest and set aside.

Whisk the eggs and sugar in a large bowl on medium to high speed for about 2 minutes until pale and frothy. 

Add cream and continue to whisk at same speed for about 2 minutes, until mixture is well combined and slightly thickened.

Fold the flour mixture into the egg mixture with a spatula. Add raspberries, then carefully fold through the melted butter and zest.

Spoon the mixture into the prepared loaf tin ¾ full.

Place the tin on a baking tray and bake for about 55 minutes, or until a skewer inserted into the cake centre comes out clean. 

Leave the door closed for the first 45 minutes if you can for it to cook evenly.

Allow the cake to cool for 15 minutes then remove from the tin onto a serving platter

Glaze- whisk the icing sugar with the lemon juice in a bowl. Spoon the glaze over the cake as soon as you have placed it on the platter – or for a slightly crusty and more lemony glaze pour it over the cake as soon as it comes out of the oven and leave in tin for 30 minutes before turning it out onto the platter.

The cake will keep for about three days, wrapped in cling film.

Makes 1 loaf

Pictured: Lemon raspberry drizzle loaf cake ingredients