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.
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
MetricImperial
For the Loaf
55gUnsalted butter (softened)
40gTruvia calorie free sweetener
100mlVegetable oil
2Eggs
100gNatural plain yoghurt
1Zest of 1 lemon
225gAllinson's plain white flour
2 tspBaking powder
1 tbspMint leaves (finely chopped)
100gRaspberries
Utensils
2lb loaf tin
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