Iced Raspberry Loaf Cake

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This easy but impressive cake is filled with fresh raspberries, a hint of lemon and is topped with a browned-butter icing. It also contains Hodgson Mill Milled Flax Seed and Hodgson Mill Whole Wheat Flour. Yep, you get to have a healthy cake and eat it, too.

Ingredients

Directions

In a small bowl, combine the yogurt, lemon zest and melted butter.  Set aside.  In a medium-sized bowl, combine the flours, yeast, salt and flax seed.  Set aside.  In a large bowl, beat together the eggs, egg yolks, sugar and vanilla with an electric mixer on medium speed until pale and thick, about 5-7 minutes.  With a large rubber spatula, gently fold in the flour mixture in two additions until incorporated.  Gently fold in the yogurt mixture until incorporated.  Fold in the raspberries being sure not to over mix.  Pour the batter into a 4 ½-by 9-inch loaf pan that has been coated with non-stick cooking spray.  Bake in a 350oF oven for 45-50 minutes or until light golden brown and a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes and then remove it from the pan and finish cooling on a wire rack. 

While the cake is cooling, make the icing by melting the butter in a small saucepan over medium-low heat.  Allow the butter to brown slightly, taking care not to overcook, remove the pan from the heat and stir in the milk, vanilla and pinch of salt.  Whisk in the powdered sugar a little bit at a time until the icing is thick but pourable.  You may need more or less powdered sugar depending on the consistency you find yourself with as you whisk. 

When the cake is barely warm to the touch, pour a small amount of the icing over the top of the cake.  Let the icing sit for a few minutes to harden and then pour on another layer of icing and allow it to run down the sides of the cake. Before the icing hardens completely, sprinkle on a handful of fresh raspberries as garnish. If you don’t intend to eat the entire cake in one day, only sprinkle the fresh raspberries over the part that you’ll be eating.  Reserve any extra icing to drizzle over cut slices of cake. 

Notes

The cake can be covered and kept at room temperature for up to three days.



Serves 8. Print this Recipe

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