Gluten free raspberry, lemon and yogurt tea loaf

Gluten free raspberry, lemon and yogurt

I’ve a box full of recipe cuttings that I’ve collected over the years. It’s a real eclectic mix of recipes that have caught my eye whilst looking through magazines/newspapers and ones that have been quickly scribbled down on scraps of paper. It’s from deep within this culinary treasure trove that I came across this glorious recipe for a raspberry, lemon and yogurt tea loaf. And it’s an absolute cracker!

This soft gluten free raspberry studded, lemon and yogurt tea loaf with its sweet, crunchy, lemon drizzle topping has been a huge hit in our house. In fact, when Neil realised there were only two slices left, he was a little glum. But I promised to make more.

Whenever I use somebody else’s recipe, I credit and thank them. But unfortunately on this occasion, other than being able to tell you that the original recipe I used came from the Telegraph Saturday magazine, I can’t tell you anymore. I must remember to ensure I note this info on future recipes I cut out. But for now, I can only thank the Telegraph mag for featuring another super recipe which works wonderfully when made gluten free. 


For the cake 
250g gluten free plain flour or mix 
½ teaspoon xanthan gum (only add if the flour doesn’t already contain this or guar gum) 
2 teaspoons gluten free baking powder
115g softened unsalted butter 
225g caster sugar
Finely grated zest of 1 large lemon
2 large eggs, room temp
100g whole milk natural yogurt 
25g *ground almonds
Pinch of salt
200g fresh raspberries

To finish
100g granulated sugar (plus a little extra for sprinkling) 
Juice of 1 large lemon

Flatlay of ingredients for raspberry lemon and yogurt tea loaf


Preheat the oven to 180C/350F/Gas 4/160C Fan.

Lightly grease and line a 2lb loaf tin.

Place the butter and caster sugar in a large bowl and whisk together for a few minutes until pale and fluffy.

Creamed butter and sugar in a stainless steel bowl

Add the eggs and grated lemon zest and whisk again until the mixture is smooth.

Creamed butter sugar, eggs and lemon zest in a stainless steel bowl

Sift in the flour, baking powder and xanthan gum and then add a pinch of salt, ground almonds and yogurt.

All ingredients needed to make raspberry, lemon and yogurt tea loaf in a stainless steel bowl

Grab a large spoon and gently fold everything together until just mixed in.

Cake mixture for raspberry, lemon and yogurt tea loaf

Spoon a third of the mixture into the prepared tin and scatter over a third of the raspberries.

Sponge mixture in a 2lb loaf tin with raspberries scattered over the top

Repeat twice more, ending with a scattering of raspberries. To prevent the raspberry edges catching in the oven, push them hole side down into the mixture a little.

Sponge mixture in a 2lb loaf tin with raspberries scattered over the top

Bake for 45 minutes until the cake is golden brown, then cover loosely with a piece of foil and bake for a further 20 minutes or until a skewer when inserted into the centre of the cake comes out clean.

Gluten free raspberry, lemon and yogurt tea loaf

Remove from the oven and leave to cool for about three minutes. 

Mix together the lemon juice and granulated sugar and pour over the cake. Grab a teaspoon and gently scoop up any lemon syrup that is pooling around the edges and spoon back over the cake. 

Gluten free raspberry, lemon and yogurt tea loaf

Leave the lemon syrup to soak in for five minutes, before removing the cake from the tin and peeling off the paper.

Pop the cake onto a cooling rack or large plate and sprinkle over a little extra granulated sugar.

Gluten free raspberry, lemon and yogurt tea loaf

Try to resist cutting the cake until it has completely cooled. 

Gluten free raspberry, lemon and yogurt

Recipe notes and suggestions:

This raspberry, lemon and yogurt tea loaf is gorgeous on the day it’s baked, but will keep well for up to three days when stored in an airtight container or wrapped in foil.

Should you wish to make the cake a day in advance, I’d suggest sprinkling over the additional granulated sugar just before serving up, rather than on the day you’ve baked it, as the sugar tends to soak into the lemon drizzle after being left overnight. 

Gluten free self-raising flour can be used instead of gf plain flour. If using self-raising flour, you will only need to add 1 teaspoon of gf baking powder.

Whilst you could serve this cake for pudding with a creamy homemade *custard or a spoonful of Greek yogurt, I think it truly shines, simply sliced and enjoyed with a nice hot cuppa. 

The original recipe suggests making this cake with blueberries or blackberries instead of raspberries. Great suggestion and one which I think would work wonderfully!

Thanks for checking out this gluten free raspberry, lemon and yogurt tea loaf recipe (I do also have a quick demo over on YouTube). And if lemon drizzle topped cakes are your thing, I highly recommend you give this lemon drizzle cake a go too!

For now,
Liz x

*Check this product out to ensure no gluten containing ingredients or ‘may contain’ or ‘not suitable’ warnings on the pack. If in doubt leave it out.

4 thoughts on “Gluten free raspberry, lemon and yogurt tea loaf

  1. Charlie says:

    I’ve made this cake 3 times now. Once for my family, another time for my mum’s work (used blueberries instead, still amazing), and a final time for my dad’s. Went down a storm! Many saying “this is the best cake I’ve had in a while” and “by far the best gluten-free cake I’ve had”. My mum’s colleague is celiac and said, “this is the best cake ever I’ve had”. Looking forward to trying more of your recipes.

    • Liz Rimmer says:

      Thank you so much, this is just fabulous to read!! I’m delighted the cake has been such a hit… it’s one of my favourites too!! Hope you enjoy rustling up a few more of the recipes I’ve shared.

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