Gluten-Free Lemon and Raspberry Loaf Cake
Stefani Weiss
This Gluten-Free Lemon and Raspberry Loaf Cake is light, fluffy, perfectly sweetened, lemony, flavorful and so delicious!
Prep Time 15 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 15 minutes mins
Course Breakfast, Dessert
Cuisine Baking, Gluten-Free, Lactose-Free, Low FODMAP, Nut Free, Vegetarian
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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