Bright, luscious, and bursting with tart-sweet flavor, this Lemon Raspberry Loaf Cake is one of those magical bakes that never fails to bring a smile. Imagine a buttery loaf infused with sunny citrus, studded with juicy raspberries, and finished with a tangy lemon glaze that glistens beautifully—this cake delivers on both taste and eye appeal. Whether you’re sharing it at a brunch, surprising friends with a homemade treat, or simply saving a slice for yourself with an afternoon cup of tea, Lemon Raspberry Loaf Cake feels like a heartfelt celebration of simple, joyful baking.
Ingredients You’ll Need
You’ll be absolutely delighted at how simple (yet powerful!) these ingredients are. Each one plays an important role: creating a soft crumb, accentuating the zesty lemon, and making sure those gorgeous raspberries sing with every bite.
- All-purpose flour: The sturdy base that holds your loaf together while still creating a tender bite.
- Baking powder: Gives your cake height and keeps it light.
- Baking soda: Works together with the acid in lemon juice for extra lift and tenderness.
- Salt: Just a pinch sharpens all the sweet and citrusy flavors—don’t skip it!
- Unsalted butter (softened): Provides creaminess and that rich bakery-quality taste.
- Granulated sugar: Sweetens the batter, balancing the tart lemon and raspberries.
- Large eggs: Add structure and a little bounce for the perfect loaf cake texture.
- Plain Greek yogurt or sour cream: Makes the crumb deliciously moist while adding a slight tang that pairs beautifully with lemon.
- Milk: Smooths out the batter for a luscious, even bake.
- Lemon zest: Packs a punch of fragrant citrus oil—so much flavor in just one tablespoon!
- Fresh lemon juice: Brightens up the cake with fresh, tart flavor—it’s what makes the cake sing.
- Vanilla extract: Rounds out all the flavors with comforting warmth.
- Fresh raspberries (tossed with flour): Those tart little berries get their moment, and the flour helps suspend them so they don’t all sink to the bottom.
- Powdered sugar (for glaze): Provides that sweet, classic finish you drizzle over the cooled loaf.
- Fresh lemon juice (for glaze): Adds extra zing—the perfect final touch to your Lemon Raspberry Loaf Cake.
How to Make Lemon Raspberry Loaf Cake
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, making sure to get into the corners. This not only ensures the loaf slips out easily once baked, but also gives you those crisp, golden edges that are so satisfying.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Mixing these dry ingredients first helps distribute the leaveners and salt evenly throughout the batter, so your Lemon Raspberry Loaf Cake rises properly and tastes perfectly balanced in every slice.
Step 3: Cream Butter and Sugar
Cream the softened butter and granulated sugar in a large bowl until the mix is light and fluffy—this is what neighbors the airy, tender crumb we crave in a cake loaf. Don’t rush this step, as creaming injects plenty of air into your base.
Step 4: Add Eggs and Wet Ingredients
Beat in the eggs, one at a time, scrapping down the sides of the bowl as needed to fully incorporate. Then stir in Greek yogurt (or sour cream), milk, lemon zest, lemon juice, and vanilla extract. Stir until smooth and you’ll start to smell that irresistible lemony aroma.
Step 5: Combine Wet and Dry Mixes
Gradually add the dry mixture to your wet ingredients, mixing gently and just until there are no more streaks of flour. Be careful not to overmix—this keeps your Lemon Raspberry Loaf Cake tender, not tough.
Step 6: Fold in Raspberries
Gently fold your flour-coated raspberries into the batter. This quick toss in flour isn’t just a quirky baker’s tip—it really does help the berries stay suspended in the loaf for picture-perfect berry pops in every slice.
Step 7: Bake to Golden Perfection
Pour the batter into the prepared loaf pan and smooth the top. Let it bake for 50 to 60 minutes—your kitchen will fill with the scent of lemon and butter! It’s done when a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Step 8: Cool and Glaze
Let the Lemon Raspberry Loaf Cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely. For the glaze, whisk together powdered sugar and lemon juice until smooth and drizzle over the cooled cake. That glossy finish is irresistible!
How to Serve Lemon Raspberry Loaf Cake
Garnishes
For an extra pro touch, add a few extra fresh raspberries and a sprinkle of lemon zest on top right after glazing. Edible flowers or a sprig of mint make your Lemon Raspberry Loaf Cake look like it came straight from a charming European bakery.
Side Dishes
Pair a slice with vanilla ice cream, a dollop of whipped cream, or even a scoop of lemon sorbet. For brunch, serve alongside a fresh fruit salad or a creamy yogurt parfait—the tartness of the cake contrasts beautifully with creamy or refreshing accompaniments.
Creative Ways to Present
Try slicing the Lemon Raspberry Loaf Cake and fanning the pieces on a decorative platter for gatherings. For a fancy dinner dessert, stack two thin slices with a layer of lemon curd in between, or cube the cake for a gorgeous trifle layered with cream and more raspberries.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Lemon Raspberry Loaf Cake wrapped tightly in plastic wrap or an airtight container at room temperature for up to 2 days. It stays incredibly moist, and the flavors deepen as it sits, making each subsequent slice even more wonderful.
Freezing
To freeze, let your loaf cool completely, then wrap it (unglazed) in plastic wrap followed by foil. Store it in the freezer for up to 2 months. Thaw overnight in the refrigerator, bring to room temperature, and glaze before serving for a fresh-from-the-oven experience.
Reheating
If you prefer your Lemon Raspberry Loaf Cake slightly warm, pop a slice into the microwave for 10-15 seconds. This gentle warming revives the buttery aroma and soft, cakey crumb without compromising the glaze or the berries inside.
FAQs
Can I use frozen raspberries instead of fresh?
Absolutely! Just toss your frozen raspberries with flour as directed, then add them straight from the freezer into the batter—no need to thaw. This keeps your cake beautifully speckled with berries without making the batter watery.
What’s the best way to zest a lemon for this recipe?
Use a microplane or fine grater, and only zest the bright yellow part—avoid the white pith, as it’s bitter. Zest your lemon onto parchment or directly into your mixing bowl to capture every fragrant bit.
Can I make Lemon Raspberry Loaf Cake gluten-free?
Yes, simply substitute your favorite cup-for-cup gluten-free baking flour for the all-purpose flour. Keep an eye on the texture—some gluten-free blends may produce a slightly denser loaf, but the lemon and raspberry flavors will still shine!
Why did my raspberries sink to the bottom?
Coating the raspberries with a teaspoon of flour helps prevent them from sinking. Also, make sure your batter isn’t too thin; if it is, check your liquid measurements or consider extending the creaming time to aerate the batter further.
Can I add extra lemon for a stronger flavor?
Definitely! Add an extra teaspoon of lemon zest or even brush a little lemon syrup over the loaf before glazing for an extra burst of citrusy brightness. Just be careful not to add too much juice to avoid thinning the batter.
Final Thoughts
If you’re looking for a show-stopping, crowd-pleasing bake that celebrates bright spring flavors all year long, give this Lemon Raspberry Loaf Cake a try. It’s the perfect excuse to turn on your oven, gather up some friends, and share a little slice of happiness.
Print
Lemon Raspberry Loaf Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Lemon Raspberry Loaf Cake is a delightful treat that combines the zesty flavors of lemon with juicy raspberries in a moist and tender cake. Topped with a tangy lemon glaze, it’s perfect for any occasion.
Ingredients
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients:
- 1/2 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 2 large eggs
- 1/4 cup plain Greek yogurt or sour cream
- 1/4 cup milk
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
Additional:
- 1 cup fresh raspberries (tossed with 1 teaspoon flour)
- For the glaze: 1/2 cup powdered sugar, 1–2 tablespoons fresh lemon juice
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease and flour a 9×5-inch loaf pan.
- Prepare the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream butter and sugar: In a large mixing bowl, cream the butter and sugar until light and fluffy.
- Add wet ingredients: Beat in the eggs one at a time. Add Greek yogurt, milk, lemon zest, lemon juice, and vanilla extract, and mix until smooth.
- Combine dry and wet ingredients: Gradually add the dry ingredients, mixing just until combined. Gently fold in the raspberries coated in flour.
- Bake: Pour the batter into the prepared loaf pan and bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and glaze: Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. To make the glaze, whisk together powdered sugar and lemon juice until smooth. Drizzle over the cooled loaf before serving.
Notes
- Tossing raspberries in flour helps prevent them from sinking.
- You can substitute frozen raspberries (do not thaw).
- For extra lemon flavor, add a bit more zest or a lemon syrup soak before glazing.
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