Description
Deliciously Moist Gluten-Free Lemon and Raspberry Loaf Cake
Ingredients
Scale
- 115 g Unsalted Butter
- 60 g Sugar
- 1 lemon Lemon Juice and Zest
- 2 Eggs
- 190 g Gluten-Free Flour
- 1 teaspoon Baking Powder
- pinch Salt
- 120 ml Lactose-Free Milk
- 200 g Fresh or Frozen Raspberries
- 200 g Lactose-Free Cream Cheese
- 1 tablespoon Lactose-Free Milk
- Fresh Raspberries for garnish
Instructions
- Preheat your oven to 175°C (350°F). Line a loaf pan with parchment paper.
- Cream the unsalted butter and sugar together until fluffy and light.
- Mix in the lemon juice and zest, along with the eggs, ensuring everything is well combined.
- Stir together the gluten-free flour, baking powder, salt, and lactose-free milk. Gently fold in the raspberries.
- Pour the batter into the prepared loaf pan. Bake for about one hour.
- Cool the loaf in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
- In a clean bowl, mix the lactose-free cream cheese with 1 tablespoon of lactose-free milk until smooth. Spread over the cooled loaf and top with fresh raspberries.
Notes
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 80 mg
Keywords: Gluten Free Lemon Raspberry