Lemon & Raspberry Wellness Loaf

A bright, vibrant loaf infused with the fruity botanicals of Fine Fettle. Tart hibiscus, fresh lemon and juicy raspberries come together in a beautifully moist cake that’s as nourishing as it is delicious.

Download Printable Recipe Card (PDF)

Makes: 8–10 slices
Prep Time: 30 mins
Bake Time: 50–55 mins

Ingredients
Fine Fettle Tea Butter
• 125g unsalted butter
• 2 tbsp Fine Fettle tea

Fine Fettle Brew
• 2 tbsp Fine Fettle tea
• ½ cup boiling water

Loaf
• 2 cups plain flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp fine sea salt
• ¾ cup caster sugar
• 2 large eggs
• ½ cup Greek yoghurt
• Zest of 2 lemons
• 2 tbsp fresh lemon juice
• ¼ cup strong brewed Fine Fettle tea
• Tea-infused butter
• 1 cup fresh raspberries
• ½ cup frozen raspberries (or an extra ½ cup fresh)

Lemon & Hibiscus Glaze
• 1 cup icing sugar
• 2 tbsp fresh lemon juice
• 1-2 tbsp reserved brewed Fine Fettle tea

To Finish
• Freeze-dried raspberries
• Finely grated lemon zest
• Dried hibiscus petals (optional)

Method
1. Preheat the oven to 170°C fan-forced and grease and line a 22cm loaf tin with baking paper
2. Melt the butter over low heat. Remove from the heat, stir in 2 tbsp Fine Fettle tea and steep for 10 minutes. Strain well and allow to cool slightly
3. Place 2 tbsp Fine Fettle tea into a teapot or heatproof jug. Pour over ½ cup boiling water, steep for 10–15 minutes, then strain. Reserve ¼ cup for the batter and keep the remaining brewed tea for the glaze
4. In a large bowl, whisk together the flour, baking powder, baking soda and sea salt
5. In another bowl, beat the tea-infused butter and caster sugar until pale and fluffy
6. Beat in the eggs one at a time. Add the Greek yoghurt, lemon zest, lemon juice and ¼ cup brewed Fine Fettle tea, mixing until smooth
7. Fold the dry ingredients into the wet ingredients until just combined. Gently fold through the raspberries, taking care not to overmix
8. Pour the batter into the prepared loaf tin and smooth the top
9. Bake for 50–55 minutes, or until a skewer inserted into the centre comes out clean. Cool in the tin for 10 minutes before transferring to a wire rack
10. Whisk together the icing sugar, lemon juice and 1–2 tbsp reserved brewed Fine Fettle tea until smooth. Drizzle generously over the cooled loaf
11. Finish with freeze-dried raspberries, freshly grated lemon zest and dried hibiscus petals if desired

*Mrs. Tea Twists
Lemon Love: Add the zest of an extra lemon for an even brighter citrus flavour
Berry Boost: Swap half the raspberries for blueberries or chopped strawberries
White Chocolate Drizzle: Drizzle melted white chocolate over the glaze for a creamy bakery finish
Hibiscus Bloom: Decorate with extra dried hibiscus petals for a beautiful floral finish

*Mrs. Tea Tip
Infusing the butter with Fine Fettle creates a beautifully smooth botanical flavour, while the brewed tea adds bright citrus and berry notes throughout the loaf. Using both methods lets Fine Fettle shine without overwhelming the fresh fruit

*Tea Pairing: Best enjoyed with a freshly brewed cup of Fine Fettle