What you’ll need:

2 cups white flour

2 tsp vanilla extract

2 lemons (zest only)

2 tbsp extra virgin olive oil

2 eggs

2 tbsp maple syrup

1 cup milk

1 cup raspberries (fresh or frozen)

A pinch of salt flakes

1/4 tsp baking soda

1 tsp baking powder

Icing:

1 1/2 cups icing sugar

2 tbsp milk

1/4 lemon zest

Method:

Preheat oven to 180 degrees Celsius

In a large mixing bowl combine all wet ingredients (not the raspberries) and lemon zest.

Add 1 cup flour and all other dry ingredients to the mixing bowl, combine or use a hand mixer. Then add the other cup of flour and combine again.

Stir through raspberries.

Line a baking loaf tray with baking paper, pour your batter into the tray and bake for 40 minutes.

Remove from oven and let cool.

In a small mixing bowl, combine icing ingredients. Once your loaf is cooled, pour icing on-top.