Raspberry Mint Loaf WEB 12 K

Raspberries and Mint Loaf

This delicious moist cake with sharp raspberry and fresh mint flavours.

Prep Time

10 minutes

Cook Time

55 minutes

Serving size





  • 55g unsalted butter, softened

  • 40g Truvia Calorie-Free Sweetener

  • 100g vegetable oil

  • 2 large free range eggs

  • 100g natural yoghurt

  • zest of 1 lemon

  • 225g plain flour

  • 2 tsp baking powder

  • 1 tbsp fresh mint leaves, finely chopped

  • 100g raspberries


  • 1.

    Preheat the oven to 180°C/fan oven 160°C, 350F/Gas 4. Grease and line a 19cm x 9cm x 5cm loaf tin.

  • 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.

  • 3.

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

  • 4.

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

  • 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.

  • 6.

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