Method. Preheat the oven to 180C/160C Fan/Gas 4. Grease the tin with butter and line the base with baking paper. Measure all the ingredients into a large bowl and beat for 2 minutes, or until well.. Step 5: In a separate bowl, gently coat the raspberries with 2 tablespoon of plain flour. Step 6: Sieve the rest of the plain flour and the baking powder into the egg mixture and gently stir until combined. Step 7: Fold in the flour-coated raspberries. Step 8: Pour the cake batter into a greased and lined 2lb loaf tin for 45-55 minutes and bake until a skewer comes out clean.
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In a medium bowl, whisk the cake flour, baking powder, baking soda, and salt for 30 seconds and set aside. In another bowl, combine the buttermilk, vegetable oil, lemon juice, and lemon zest. Set aside. In the bowl of your mixer, add the butter, cream cheese, and lemon extract and mix at medium speed until smooth.. Line the bottoms with a round of parchment paper. Step 1: In a large bowl or stand mixer, combine sugar and grated lemon zest. Rub the mixture together using your fingers until fragrant and the sugar starts to look damp. Step 2: Add butter, oil, and salt into the lemon sugar mixture.
