I make - Daniela's Lemon Loaf

I'm on a real Daniela kick at the moment. Her gluten-free recipes never disappoint. The flavour, texture and reliability are consistently outstanding. I slightly adapted her Lemon Loaf recipe today and, honestly, it's another absolute keeper!

Lemon Raspberry Loaf

225g gluten-free plain flour blend (I used Asda)
25g ground almond (or cornstarch)
¼ tsp xanthan gum
¾ tsp baking powder
¼ tsp salt
¼ tsp bicarbonate of soda
150g caster sugar (200g if you prefer sweeter)
Finely grated zest of 2 medium lemons
90g neutral-flavoured oil (such as sunflower oil, or melted butter spread)
20g freshly squeezed lemon juice (from the zested lemons)
3 large eggs, at room temperature
115g full-fat Greek yoghurt
1/2 cup Raspberries (fresh or frozen)

Method

Preheat the oven to 180°C (160°C fan)/Gas Mark 4. Grease a 2lb loaf tin and line it with baking parchment, leaving some overhang to help lift the cake out later.

In a medium bowl, whisk together the gluten-free flour, ground almond (or corn starch), xanthan gum, baking powder, bicarbonate of soda and salt.

In a large mixing bowl, combine the caster sugar and lemon zest. Rub the zest into the sugar using your fingertips until fragrant. This helps release the citrus oils and gives the cake a wonderful lemon flavour.

Add the eggs, lemon juice and oil to the sugar mixture and whisk until well combined.

Stir in the Greek yoghurt and whisk until smooth.

Add the dry ingredients and gently fold everything together with a spatula until just combined. Take care not to overmix.

Spoon half of the mixture into the prepared tin. Mix the raspberries with the remaining half of the batter and spoon to the prepared tin. Level the surface. If desired, run a lightly oiled knife down the centre of the batter to encourage an even crack along the top during baking.

Bake for 50-60 minutes, or until the loaf is golden and a skewer inserted into the centre comes out clean. Cover the top of the cake with foil during the last 20 minutes if it gets too dark.

Leave to cool in the tin for 10-15 minutes, then transfer to a wire rack and allow to cool completely.