This Raspberry Loaf is guaranteed to have mouths watering and a patient queue forming at the oven.


  • 200g Unsalted Butter
  • 200g Plain Flour
  • 200g Caster Sugar
  • 3 eggs
  • 1 tsp Baking Powder
  • Pinch of Salt
  • 1 heaped tbsp Natural Yoghurt
  • ½ Tsp Vanilla Extract
  • ½ Tsp Rose Water
  • 1 Tbsp Honey
  • 50g Raspberries

To Decorate:

  • 2 Tbsp Icing Sugar
  • Cool water
  • Dried Rose Petals


  1. Preheat the oven to 180℃, grease and flour a loaf tin.
  2. Cream together the unsalted butter and caster sugar until pale and fluffy, I use a freestanding mixer with a paddle attachment for this but it can be done with a handheld or by hand with a wooden spoon and a powerful arm.
  3. Crack the eggs in and mix in one at a time, add in a little of the flour to prevent curdling.
  4. Sift the remaining dry ingredients together; flour, baking powder and salt. Add these to the batter in two stages and mix on a low speed until incorporated. Avoid over mixing as this will leave you with a dense stodgy cake.
  5. Mix in the yoghurt, honey, vanilla, rose and raspberries.
  6. Pour the batter into the prepared baking tin, pop into the oven and bake for 50-60 mins, or until a skewer comes out clean.
  7. Remove from oven and leave to cool in tin.
  8. Mix the Icing sugar and water until you have a loose paste. Remove cake from tin, pour icing over the top and decorate with some dried rose petals (optional).