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

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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.