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Raspberry & Mint Loaf Cake sliced into servings with a hand reaching for a slice
55Total Time
10Prep Time
45Bake Time

Raspberry & Mint Loaf Cake

0 Reviews

  • Low Sugar
  • Vegetarian

About the bake

Slice into a deliciously sweet loaf cake, with fresh cut mint as a garnish this loaf is perfect for summer garden parties or to enjoy with family and friends this Jubilee. What's more, this recipe is made using our Truvia for Baking Caster sweetness meaning this loaf is zero guilt - we won't tell if you don't!

55Total Time
10Prep Time
45Bake Time


  1. Step 1:

    Preheat the oven to 180°C/fan oven 160°C, 350F/Gas 4.  Grease and line a loaf tin.

  2. Step 2:

    Cream the butter and Truvia together in a bowl with an electric mixer. Once light and creamy add in the oil, eggs, yoghurt and lemon zest. Beat well until smooth.

  3. Step 3:

    In a separate bowl add the flour, baking powder, raspberries and mint and mix well.

  4. Step 4:

    Add the dry mixture to the wet mixture and beat well until smooth. Don’t worry if the raspberries get mashed up. 

  5. Step 5:

    Pour the cake batter into the prepared loaf tin, level off the top with the back of a spoon and bake for 45-50 minutes, or until a cocktail stick inserted into the centre comes out clean.

  6. Step 6:

    Leave in the tin for 5 minutes before removing. Leave to cool completely on a wire rack. Slice and serve.


  • For the loaf

    • 55g Unsalted butter (softened)
    • 40g Truvia for Baking - Caster
    • 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


  • 2lb loaf tin

Nutritional Information

per 57g
  • 209cal Energy
  • 14g Fat
  • 0.4g of which Saturates
  • 18g Carbohydrates
  • 1.2g of which Sugars
  • 3.8g Protein
  • 0.31g Salt

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