RECIPE: Zesty Spring Loaf Cake


Spring is here at last and after lots of chocolate treats and warming puds through the winter months, I thought I’d give you a fresh and zingy recipe to accompany the (hopefully) warmer weather. This simple loaf cake is packed full of flavour and makes a nice change from the classic lemon drizzle. Slice up and serve with a dollop of yoghurt for a perfect Easter dessert or pair with a cuppa for a cheeky afternoon pick me up.

For the sponge, you will need;

  • 220g caster sugar
  • 220g butter (softened)
  • 300g self-raising flour
  • 1tsp vanilla essence
  • 3 eggs
  • 1tsp baking powder
  • 3tbsp milk
  • 125g chopped plums & blueberries.

For the topping you will need;

  •  100g granulated sugar
  • 75g chopped plums & blueberries
  • Juice and zest of 2 limes
  • 2tbsp icing sugar mixed with a little water.

Method for the sponge:

  1. Grease and line a medium sized loaf tin with baking paper and preheat the oven to 180c (fan).
  2. With an electric whisk (or wooden spoon) mix together the sugar, butter, flour, vanilla, eggs, milk and baking powder until smooth.
  3. Put a third of the cake mix into the loaf tin and spread until even. Sprinkle half of the fruit over this then add another third of the cake mix.
  4. Now add the remaining fruit and top with the last of the spongy mixture.
  5. Place in the oven and cook for 50 minutes- 1 hour.

And for the topping:

  1. Towards the end of the sponge’s cooking time, make your topping.
  2. Place the sugar, fruit and lime juice in a saucepan and heat for 2 minutes, crushing the fruit as you go. Remove from the heat.
  3. Once your cake is cooked, poke little holes all over its surface when still hot and pour the fruity drizzle all over.
  4. Leave the cake in the tin until the glaze has hardened then remove it and serve with lime zest, white icing and flaked almonds.

By Tassy Goodall.

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