Bake Off Bake Along: Week 1 - Lemon and Raspberry Loaf

Hello, remember me? It's been far too easy over the last few months to eat all the food and not share. But, excuses aside, if there was anything that was going to blow off my baking cobwebs, then no surprises it was going to be the return of the Great British Bake Off. And boy was it good.

Initially I thought the first 2 challenges were a little on the easy side. But then I remembered the small fact that I've never dared make a swiss roll, let alone mini ones, and that my fruit is forever sinking in my cakes.

And so, I decided to ease myself in gently and try challenge one, the fruit cake. Adapted from an old favourite of mine, this lemon and raspberry loaf probably would have underwhelmed Paul in terms of its simplicity. And also the small fact that I managed to burn the top, let the berries sink AND go completely overboard with drenching it with syrup! Otherwise, all in all a great tasting loaf.

L E M O N A N D R A S P B E R R Y L O A F
Makes one 2lb loaf

200g plain flour

2tsp baking powder

1/2 tsp salt

230g plain natural yogurt

215g caster sugar

3 eggs

zest of 2 lemons

1/2 tsp vanilla extract

120ml vegetable oil

200g fresh raspberries

80ml lemon juice

2tbsp caster sugar

Heat the oven to 180 degrees and grease and line a 2lb loaf tin.
Add the flour, baking powder and salt to a large mixing bowl.
In a separate bowl, add the yogurt, sugar, eggs, zest, vanilla and oil and gently whisk until combined.
Fold the wet mixture into the dry before gently adding the raspberries at the very last minute.
Pour into the prepared loaf tin and bake for 45 - 50 minutes, until a skewer inserted into the middle comes out clean.
In a small pan, melt the additional sugar into the lemon juice to make a syrup. Prick the top of the baked loaf with a fork and pour over the syrup whilst still warm.