• Skip to main content
  • Skip to primary sidebar

Gluten Free Stories - Comfort Food Recipes for Different Dietary Requirements

At Gluten Free Stories you will find delicious, feel good recipes that are gluten-free, dairy-free, low FODMAP, nut-free, vegetarian or vegan.

  • Home
  • About
  • Recipes
    • Breakfast & Brunch
    • Baked Goods
    • Lunch
    • Dinner
    • Desserts
    • Snacks
    • Sauces, Dips & Spreads
    • Recipe Bundles
    • Useful How-tos
  • Resources
    • Cooking Resources
    • IBS Resources
  • Instagram
  • Pinterest
  • Twitter

August 17, 2020 Breakfast & Brunch

Gluten-Free Lemon and Raspberry Loaf Cake

Jump to Recipe Print Recipe

low fodmap ✓ | gluten-free ✓ | lactose-free ✓ | soy-free ✓ | vegetarian ✓| nut-free ✓ 


I love loaf cakes! They are simple to make and you can easily sneak a slice for breakfast or mid-day snack. And cake for breakfast is always welcomed. This Gluten-Free Lemon and Raspberry Loaf Cake is one of my favorites, as it is very light, perfectly sweetened and that lemon-raspberry combo is undeniable the best! It’s hard not to love this cake.

This Gluten-Free Lemon and Raspberry Loaf Cake is light, fluffy, perfectly sweetened, lemony, flavorful and so delicious!

Gluten-Free Lemon and Raspberry Loaf Cake Recipe

This cake is light, fluffy, perfectly sweetened, lemony, flavorful and so delicious!

You can have it on its own, or I love topping it with cream cheese and fresh raspberries. Cream cheese goes so well with the lemon & raspberry flavor.


How to make this Gluten-Free Lemon and Raspberry Loaf Cake?

This is one of the easiest cakes to make. You just need to mix all the ingredients together, pour it in a loaf pan and bake! That is it!

If you want to decorate it, simply top with cream cheese and fresh raspberries.

This Gluten-Free Lemon and Raspberry Loaf Cake is light, fluffy, perfectly sweetened, lemony, flavorful and so delicious!

what flour to use to make it?

I like to use my universal homemade gluten-free flour blend. Which is a mix of the following flours :

1. White Rice Flour

2. Brown Rice Flour

3. Sweet Rice Flour (Glutinous Rice aka Sticky Rice)

4. Tapioca Flour (tapioca starch is the same as tapioca flour)

5. Xanthan Gum

If you can’t make that one, you can try with any gluten-free flour mix (just make sure it contains xanthan gum because that helps in binding the dough). The final result using different flour mix might vary slightly, depending on what flours your mix contains.

To find the recipe for my gluten-free flour mix click, HERE.

This Gluten-Free Lemon and Raspberry Loaf Cake is light, fluffy, perfectly sweetened, lemony, flavorful and so delicious!

* FODMAP tip:

All the ingredients used in this recipe are FODMAP friendly, however, As a general rule always read the labels of the ingredients that you use as there can be sneaky FODMAP’s in any product. To educate yourself on which foods are high in FODMAP’s I’d strongly recommend downloading Monash Unversity FODMAP Diet.


Gluten-Free Lemon and Raspberry Loaf Cake

Gluten Free Stories
This Gluten-Free Lemon and Raspberry Loaf Cake is light, fluffy, perfectly sweetened, lemony, flavorful and so delicious!
No ratings yet
Print Recipe Pin Recipe Rate this Recipe
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Breakfast, Dessert
Cuisine Baking, Gluten-Free, Lactose-Free, Low FODMAP, Nut Free, Vegetarian
Servings 10 slices
Prevent your screen from going dark

Ingredients
  

  • 115 g unsalted butter (1/2 cup)
  • 60 g sugar (1/2 cup)
  • juice and zest of one lemon
  • 2 eggs
  • 190 g gluten-free flour (1 1/2)
  • 1 tsp baking powder
  • pinch of salt
  • 120 ml lactose-free milk (1/2)
  • 200 g Fresh or Frozen Raspberries (1 cup)

For Decorating:

  • 200 g lactose free cream cheese
  • 1 Tbsp lactose-free milk
  • fresh raspberries

Instructions
 

  • Preheat the oven to 175°C (350°F). Line a loaf pan with parchment paper.
  • Cream the butter and sugar until fluffy. Mix in the lemon juice, lemon zest, and eggs.
  • Stir in the flour, baking powder, salt, and milk until the batter is mixed. Gently fold in the raspberries.
  • Pour batter into prepared pan. Bake for about one hour. The top should be golden brown and spring back when you touch it.
  • Let cool.
  • To Decorate: Mix the cream cheese with 1tbsp of milk. Spread over the cooled loaf and top with fresh raspberries
  • Slice and enjoy! 🙂
Keyword Gluten-Free Lemon and Raspberry Loaf Cake


Sign up for exclusive recipes & tips!

And as a bonus I will directly send you my FREE E-Book:
‘How I Stabilized my IBS Symptoms In Less Than A Year’


Categories: Breakfast & Brunch Tags: Gluten-free, Lactose-free, Low FODMAP, Nut-free, Soy-free, Vegetarian

Previous Post: « Chocolate and Strawberry Vegan Magnum Ice Creams
Next Post: Creamy Carbonara Risotto »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Gluten Free Stories is a place where you can find simple and delicious Gluten Free and Low FODMAP recipes. Read More…

  • Email
  • Instagram
  • Pinterest
  • Twitter

Free E-book

Exclusive Recipes and Tips in Your Mailbox + My FREE E-book 'How I Stabilised My IBS Symptoms In Less Than a Year'




Copyright© 2023 · Cookd Pro Theme by Shay Bocks