Shane Smith Lemon Raspberry Yogurt Loaf Cake

Serves: 8 

Prep: 25 mins 

Bake: 90 minutes 

Ingredients:

Cake 

130ml vegetable oil 

200g caster sugar 

3 medium Bord Bia Quality Assured eggs 

1 lemon zest 

140g natural yogurt 

Dash vanilla extract 

200g self-raising flour 

180g fresh Irish raspberries 

Icing 

125g icing sugar 

2 tablesp. lemon juice 

10-12 fresh Irish raspberries 

Fresh mint 

1 lemon zest  

Method:

Preheat your oven to 160°C/140°C fan.  

Grease and line a 2lb loaf tin with a paper liner.   

In a large bowl whisk the oil, sugar, eggs, lemon zest, yogurt and vanilla until combined. 

Sieve in the flour and mix through. 

Finally add the fresh raspberries and mix to combine. 

Spoon into the tin and bake for 90 minutes or until a skewer inserted comes out clean.  

Cool completely in the tin. 

For the icing, mix the lemon juice and icing sugar until smooth. 

Drizzle this over the cooled cake. 

Top with lemon peel, fresh raspberries and mint. 

An award-winning Irish pastry chef, Shane Smith has over 23 years of experience working in some of Ireland’s most celebrated pastry kitchens. 

Shane will be one of the 24 chefs demonstrating from the Bord Bia Quality Kitchen Stage at Bloom! 

Make sure to get your tickets today!