About the bake
This loaf cake is made with Truvía® Calorie-Free Sweetener. It's a deliciously moist cake with sharp raspberry and mint flavours. A refreshing sponge treat.
Method
Step 1:
Preheat the oven to 180°C/fan oven 160°C, 350F/Gas 4. Grease and line a loaf tin.
Step 2:
Cream the butter and Truvia together with a hand-held mixer, once light and fluffy add in the oil, eggs, yogurt and lemon zest. Beat well until smooth.
Step 3:
In a separate bowl add the flour, baking powder, raspberries and mint and mix well.
Step 4:
Add the dry mixture to the wet mixture and beat well until smooth. Don’t worry if the raspberries get mashed up.
Step 5:
Pour into a greased and lined loaf tin and bake for 55 minutes or until a toothpick inserted into the centre comes out clean.
Step 6:
Leave in the tin for 5 minutes before removing. Leave to cool completely on a wire rack. Slice and serve.
Ingredients
For the Loaf
- 55g Unsalted butter (softened)
- 40g Truvia calorie free sweetener
- 100ml Vegetable oil
- 2 Eggs
- 100g Natural plain yoghurt
- 1 Zest of 1 lemon
- 225g Allinson's plain white flour
- 2 tsp Baking powder
- 1 tbsp Mint leaves (finely chopped)
- 100g Raspberries
Utensils
- 2lb loaf tin
We'd love a slice of advice.
Was it yum? Did the recipe work well? Did you customise the recipe?
Ingredients
For the Loaf
- 55g Unsalted butter (softened)
- 40g Truvia calorie free sweetener
- 100ml Vegetable oil
- 2 Eggs
- 100g Natural plain yoghurt
- 1 Zest of 1 lemon
- 225g Allinson's plain white flour
- 2 tsp Baking powder
- 1 tbsp Mint leaves (finely chopped)
- 100g Raspberries
Utensils
- 2lb loaf tin