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Portion of raspberry loaf cake on a white plate seen from above.

Moist Raspberry Bread (Gluten-Free)

Josefina Almond Yes
GF Easy Raspberry Cake is moist, soft, and full of raspberry flavor. It's made with fresh or frozen raspberries and topped with a simple lemon icing. It's easy to make and a great option for dessert, brunch, a quick breakfast, or an afternoon snack.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Cakes
Cuisine International
Servings 8

Ingredients
  

  • 2 cups gluten-free all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3/4 cup unsalted butter
  • 3/4 cup granulated sugar
  • 1 teaspoon lemon zest
  • 2 eggs, room temperature
  • 1/3 cup full-fat plain or Greek-style yoghurt
  • 1 teaspoon vanilla extract
  • 1/3 cup milk
  • 2 cups raspberries, fresh or frozen

For the icing

  • 1 cup powdered sugar
  • drops of fresh lemon juice

Instructions
 

  • Preheat oven to 350°F (180°C). Lightly grease the bottom and sides of a 9×5-inch loaf pan or similar.
  • Whisk the gluten-free all-purpose flour, baking powder, baking soda, and salt in a large bowl. Set aside.
  • Mix the sugar with the melted butter and the lemon zest in a medium bowl. Add yogurt, vanilla, and eggs, beating well after each addition.
  • Pour the wet ingredients and the milk into the dry ingredients and mix everything.
  • Fold in the 1 ¾ cups of the raspberries and, with a rubber spatula, mix carefully.
  • Pour the mixture into the prepared pan and place the remaining raspberries on top.
  • Bake for 40/ 50 minutes or until cooked. To know if it's ready, insert a toothpick into the center of the cake; it should come out clean, with no streaks of batter. If the cake starts to turn too brown and still needs to be cooked, you can cover it with aluminum foil until it is completely cooked.
  • Let cool before removing.

For the icing:

  • In a small bowl, place the powdered sugar and add drops of lemon juice, one by one, mixing well between each one, until you get the desired consistency. It should not be too runny.
  • When the cake is completely cool, spread the icing on the top.

Notes

If you are going to use frozen raspberries, don't thaw them; keep them frozen until you add them to the batter. Your batter could become runny if you thaw the berries and mix them into the batter.
Store the loaf cake covered at room temperature for 2 days or in the refrigerator for up to a week.
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