Got no eggs? Grandma coming over? This lemon raspberry loaf cake is perfect for those wanting to try something a little different to your average lemon cake. This loaf cake can also be made vegan when using an alternative milk source (I would recommend oat milk).

Lemon Loaf Cake


  • 50 ml vegetable oil
  • 200 g Caster Sugar
  • 210 g Plain Flour
  • 1 tablespoon Lemon Juice
  • 1 teaspoon Baking soda
  • 235 ml Milk/Oat Milk
  • 150 g Icing Sugar
  • tablespoon Lemon Juice
  • Fresh berries for topping

Lemon Loaf Cake with Fresh Fruit


  • Preheat the oven to 180 degrees Celsius (fan over).
  • Add the vegetable oil, sugar, lemon juice and milk in a mixing bowl and cream together.
  • Sift the flour and baking soda into the wet ingredients and carefully fold in until the mixture is smooth.
  • Grease or line a loaf tin and evenly pour in the mixture.
  • Bake for approximately 45 minutes, the cake should be golden in colour, insert a skewer into the middle of the cake and make sure it comes out clean, if not then bake for a further 5-10 minutes.
  • Leave the cake to cool completely before mixing together water, lemon juice and icing sugar until the mixture is smooth.
  • Spoon the icing onto the top of the cake, allowing it to drizzle down the sides.
  • Sprinkle fresh berries onto the cake and serve.

Raspberry Loaf Cake

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