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Easter baking with the kids recipe

Raspberry and Lemon loaf cake

We love getting the little ones involved in baking, so we have created an easy healthy Easter baking recipe for you to try at home :-)

Best of all there is no added sugar, and the texture is super-soft so suitable for babies from 7+ months. The cake is naturally sweetened with seasonal raspberries, apples and a hint of lemon. 

We hope the whole family enjoys making and eating this one. If you have any leftovers it's perfect to pop into the freezer and you'll have a stash for future breakfasts, puddings and snacks. (Just defrost in the microwave for approx 30 seconds per slice)


Raspberries 150g

Grated apple 175g (approx 1 large apple)

Self-raising flour 175g

Baking powder 1.5tsp

 2 x large eggs 

Coconut oil or butter 30g

Milk of your choice (we used almond) 90g

Lemon juice (15g/half a lemon)


Grease and line a loaf tin

Encourage your little one to help you weigh out each ingredient and add all ingredients (except raspberries) to a blender - whizz until smooth

Stir in the raspberries

Pour mixture into the lined tin 

Bake at 180C fan for approx 35-40 mins until a skewer comes out clean 

Cool, slice and enjoy!