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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!
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


  • 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


  • 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