Everyone who knows my baking, knows I love baking with lemon (unfortunately for my Dad who hates the stuff!). The lemon lifts these beautifully light sponges into something divine, with the sweet raspberries and indulgent chocolate offering a real treat for the taste buds. I cannot get enough!
I’ve been living by myself recently, after having started my new course up in Lancaster, giving me plenty of time to experiment with new recipes and this is one which really stuck with me. Its gorgeously moist and so light! Unfortunately this means I’ve gobbled up loads of them, not so good for my waist line! It’s perfect for a fruity mid-afternoon treat with friends (or by yourself like me lol!).
I hope you enjoy as much as I do!
- 220g Self Raising Flour
- 1.5 Tbsps of Poppy Seeds
- 1/2 tsp Baking Powder
- 1/2 tsp Salt
- 115g Unsalted Butter
- 75g Caster Sugar
- 75g Light Brown Soft Sugar
- 2 Large Eggs
- 120g Greek Yoghurt
- 1.5 tsp Vanilla Extract
- 60ml Milk
- 2 Tbsp Lemon Juice
- 1 Lemon Zest
- 225g Fresh Raspberries
- 150g White Chocolate (cut into small chunks)
- 120g Icing Sugar
- 2-3 Tbsp Lemon Juice
- Preheat the oven to 220 degrees Celsius. Grease and line 8 mini loaf tins (I only have 4 mini loaf tins, so I used half of the mixture and then the other half once they were cooked!)
- Mix together the dry ingredients, Flour, Baking Powder, Poppy Seeds and Salt.
- Beat the butter with an electric whisk until smooth before adding the 2 different types of sugars and beating again until they have creamed together.
- Add the Eggs, Yoghurt, Vanilla and Milk into the mixture and beat until smooth with an electric whisk. At this point it will be very runny and you may not be able to get it completely smooth but don’t worry, once the dry ingredients have been added it will be as smooth as a babies bottom!
- Pour the dry ingredients into the wet mixture and beat again until it forms a smooth batter resembling cake mixture for the first time!
- Add the lemon zest and juice as well as the chocolate chunks and make sure they are mixed in thoroughly.
- Now we’re ready to put it into the tins!
- Use a dessert spoon and add one dessert spoon full of mixture into the bottom of each loaf tin before adding 3 raspberries on top (I dusted the raspberries with a bit of flour to stop them from sinking to the bottom of the tin during the bake!).
- Cover the raspberries with a further spoon full of mixture before adding 2 more raspberries into the tins.
- Spoon one last spoonful of mixture into the tins so that non of the raspberries are poking out and now they’re ready for the oven!
- Bake the loaves at 220 degrees Celsius for 5 minutes before turning the oven down to 180 degrees for another 20-25 minutes until the loaves are cooked through.
- Leave the loaves to cool in their tins before turning them out onto wire racks to be cooled completely.
- To make the zingy icing, mix together the icing sugar and the lemon juice until you reach a consistency which you would like on your loaves. I like it thick and gloopy but you could equally have it like a glaze on a lemon drizzle to add even more moisture to the cake!
- Eat and enjoy!
Don’t forget if you’re making these cakes in 2 batches, to whisk up the mixture before adding it to the tins the second time in order to keep the air in or they will not rise quite as well as the first batch!
Hope you love these just as much as I do!