Lemon raspberry loaf cake

Method

1. Preheat oven to 180C. Grease 9x5 inch loaf pan with softened butter. Attach bowl and flat beater to KitchenAid Artisan Plus stand mixer. Add butter to bowl and glide precision speed knob to medium speed, between speeds 4 and 6, for 1 minute. Stop mixer and add sugar and lemon zest. Continue creaming for 2 minutes on medium speed. Slow mixer to low speed and add lemon juice and allow to incorporate. Add eggs, one at a time, mixing on low until incorporated. Continuing on low speed, add buttermilk. Turn mixer to ½ speed and gradually add flour, baking powder and salt until just combined. Continuing on ½ speed, fold in raspberries and stop mixing.

2. Scrape batter into prepared loaf pan, cover with foil, and bake for 30-35 minutes. Remove foil and continue baking 20-25 minutes longer or until top of cake is golden brown and center is set.

3. While cake is baking prepare glazes. For lemon glaze, attach bowl and Double Flex Edge Beater accessory to KitchenAid® Artisan Plus stand mixer. Add powdered sugar and lemon zest. Add ¼ cup lemon juice and gradually glide mixer speed to medium and beat until combined. Scrape glaze into small bowl and reattach bowl to mixer.

4. For raspberry glaze, add ¼ cup freeze-dried raspberries to Food Chopper. Pulse until fine powder texture. Add raspberry powder, powdered sugar and whole milk to mixer bowl. Gradually glide mixer speed to medium, beating until combined.

5. When cake is finished baking remove from oven and place on cooling rack for 20-30 minutes. Remove cake from pan and place on cooling rack. Drizzle cake with lemon and raspberry glazes. Slice and serve or refrigerate for up to 3 days.

Pro Tip: Swap in blueberries for the raspberries in the batter. Swap freeze dried blueberries for raspberries in the glaze.