RASPBERRY AND LEMON LOAF WITH LEMON DRIZZLE

(Makes 1 loaf)

200 g   butter at room temperature

200 g   NATURA GOLDEN CASTOR SUGAR

2          eggs

            zest of one lemon

30 ml   lemon juice

280 g   cake flower

1 ml     salt

15 ml   baking powder

200 ml yoghurt or buttermilk

160 g   fresh OR frozen raspberries

30 ml   corn flour

LEMON GLAZE AND SERVING

250 ml NATURA DEMERERA ICING SUGAR, sifted

30 ml   lemon juice

160 g   fresh raspberries

            lemon slices

METHOD:

  • Preheat the oven to 170°C and grease and line a tea loaf pan with baking paper
  • Cream together the butter and sugar until light and airy.Add the eggs one at a time and beat well.  Add the lemon zest and juice.
  • Sieve together the flour, salt and baking powder.
  • Add the dry ingredients and the yoghurt to the creamed butter mixture and mix to make the batter.Do not over mix the batter
  • In a small bowl, toss the raspberries with the corn flour then gently fold the raspberries into the batter
  • Spoon into the prepared loaf pan and bake for ± 45 minutes in the oven or until a skewer inserted comes out clean.
  • Cool completely
  • TO MAKE THE GLAZE:Whisk together the icing sugar and lemon juice until smooth
  • Pour the glaze over the loaf and garnish with the extra raspberries and lemon slices
  • Let it set before serving.
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