Raspberry Lemon Loaf Cake

Ingredients

POUND CAKE

• 195 g plain flour
• 1/4 tsp. bicarbonate of soda
• 1/4 tsp. salt
• 200 g caster sugar
• 110 g butter, softened
• 115 g cream cheese, softened
• 1 tsp. grated lemon zest
• 3 large eggs, room temperature
• 2 tsp. vanilla extract
• 170 g raspberries

GLAZE

• 65 g icing sugar
• 5 tbsp. double cream
• 1 tbsp. seedless raspberry jam

Directions

1. Make the Cake: Preheat oven to 170ºC (150ºC fan). Grease and lightly flour a 8 x 4″ loaf pan.
2. In a large bowl, whisk together flour, bicarbonate of soda, and salt. In a second bowl, with mixer on medium speed, beat sugar, butter, cream cheese, and lemon zest until smooth. Beat in eggs, one at a time, scraping side of bowl as needed and beat in vanilla. In two batches, beat in flour mixture until just combined. Fold in raspberries with a spatula.
3. Transfer batter to a prepared loaf pan and smooth top. Bake until a toothpick inserted into centre comes out clean, 1 hour 5 minutes to 1 hour 10 minutes. Cool for 10 minutes on wire rack. Loosen side with a small knife and invert onto rack. Let cool.
4. Make the Glaze: Meanwhile, in a blender, purée icing sugar, cream and jam, scraping down the sides as needed. Drizzle glaze over cooled cake and serve.