If you are searching for a bright, tangy, and irresistibly moist treat, look no further than this Lemon Raspberry Loaf Cake Recipe. Bursting with fresh raspberries and zesty lemon flavor, this loaf cake is the perfect way to elevate any tea time or dessert experience. The balance of tart fruit and sweet glaze, along with a tender crumb, makes this cake an absolute favorite that’s surprisingly easy to whip up. Trust me, once you try this luscious Lemon Raspberry Loaf Cake Recipe, it will quickly become a go-to recipe in your baking repertoire!
Ingredients You’ll Need
This Lemon Raspberry Loaf Cake Recipe calls for simple, everyday ingredients that come together beautifully to create a treat full of flavor and texture. Each item is carefully selected to enhance the cake’s moistness, brightness, and crumb without overpowering the fresh raspberries and lemon zest.
- All-purpose flour (1 1/2 cups): The foundation of the cake, providing structure and tenderness when combined with the right leavening agents.
- Baking powder (1 teaspoon): Helps the cake rise for a light and fluffy texture.
- Baking soda (1/2 teaspoon): Works alongside the powder for even better lift and crumb.
- Salt (1/4 teaspoon): Enhances all the flavors and balances the sweetness.
- Unsalted butter, softened (1/2 cup): Adds richness and moisture for that melt-in-your-mouth feel.
- Granulated sugar (3/4 cup): Sweetens perfectly, caramelizing slightly during baking for a beautiful crust.
- Large eggs (2): Bind everything together, helping to create a tender and cohesive crumb.
- Plain Greek yogurt (1/2 cup): Adds a subtle tang and extra moisture, making the cake incredibly soft.
- Lemon juice (2 tablespoons): Infuses the cake with fresh, bright citrus notes that are irresistible.
- Lemon zest (1 tablespoon): Packs a concentrated burst of lemon flavor without added acidity.
- Vanilla extract (1 teaspoon): Complements the lemon with a warm, aromatic depth.
- Fresh raspberries (1 cup, tossed in 1 teaspoon flour): The star fruit, carefully coated in flour to keep them suspended in the batter, ensuring every slice bursts with juicy sweetness.
- Powdered sugar (1/2 cup): For the luscious lemon glaze that adds sweetness and a pretty finish.
- Lemon juice for glaze (1–2 tablespoons): Cuts through the powdered sugar sweetness for the perfect zingy drizzle.
How to Make Lemon Raspberry Loaf Cake Recipe
Step 1: Prepare the Baking Pan and Oven
Begin by preheating your oven to 350°F (175°C). Grease your 9×5-inch loaf pan and line it with parchment paper to ensure the cake releases easily and bakes evenly. This simple preparation helps achieve that perfect golden exterior.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This step is crucial for even distribution of your leavening agents and salt so your cake rises beautifully and tastes balanced.
Step 3: Cream Butter and Sugar
Use a large bowl to cream the softened unsalted butter and granulated sugar until the mixture looks light and fluffy. This process incorporates air into the batter, creating a lighter texture for your cake.
Step 4: Add Eggs, Yogurt, and Flavorings
Beat the eggs in one at a time, mixing thoroughly after each addition. Then, add the Greek yogurt, lemon juice, lemon zest, and vanilla extract, stirring until smooth to build a batter rich with creamy tang and bright citrus aroma.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to your wet mixture, careful not to overmix. Stir just until combined to avoid a tough cake, preserving a tender and soft crumb.
Step 6: Fold in the Raspberries
Gently fold in the raspberries that have been tossed in flour—this technique helps keep them from sinking to the bottom. The raspberries provide moist pockets of fruit burst throughout the loaf, balancing the lemony richness.
Step 7: Bake and Cool
Pour your batter into the prepared loaf pan and smooth the top. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Patience here rewards you with the perfect texture and flavor.
Step 8: Prepare the Lemon Glaze
Whisk together the powdered sugar and 1 to 2 tablespoons of lemon juice until smooth. Drizzle this bright, sweet glaze over your cooled loaf for an extra zing and beautiful, glossy finish.
How to Serve Lemon Raspberry Loaf Cake Recipe
Garnishes
For an irresistible presentation, add a few fresh raspberries and a sprinkle of lemon zest on top of the glaze. This not only looks stunning but amps up the cake’s vibrant fruity appeal.
Side Dishes
This loaf pairs wonderfully with a scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream. For a breakfast twist, serve it alongside a cup of herbal tea or fresh, chilled citrus juice.
Creative Ways to Present
Try slicing the loaf into petite squares for a charming tea party platter or even cut into thick slices and lightly toasted for a morning treat. You can also transform it into a trifle layer with whipped cream and fresh berries for an impressive dessert.
Make Ahead and Storage
Storing Leftovers
Store any leftover Lemon Raspberry Loaf Cake Recipe in an airtight container at room temperature for up to three days. This keeps the cake moist and the glaze fresh without drying out.
Freezing
If you want to enjoy this bright treat later, wrap the cooled loaf tightly in plastic wrap and aluminum foil before freezing. It will keep well for up to two months. Thaw overnight in the refrigerator before glazing or serving.
Reheating
To enjoy the cake warm, gently reheat individual slices in the microwave for about 15 seconds or until just warmed through. Avoid overheating, as it can dry out the delicate crumb.
FAQs
Can I use frozen raspberries instead of fresh?
Yes! Frozen raspberries work perfectly well in this Lemon Raspberry Loaf Cake Recipe. Just add them to the batter straight from the freezer without thawing to prevent excess moisture from altering the texture.
What can I substitute for Greek yogurt?
If you don’t have Greek yogurt, sour cream or buttermilk are excellent alternatives that provide similar moisture and tang, maintaining the cake’s tender crumb and bright flavor.
How do I prevent the raspberries from sinking?
Tossing raspberries in a little flour before folding them into the batter is key. This coats the fruit and helps suspend them evenly throughout the cake.
Can I add lemon extract to enhance flavor?
Absolutely! Adding a few drops of lemon extract to both the batter and the glaze will intensify the citrus notes in your Lemon Raspberry Loaf Cake Recipe if you love that extra zing.
How long will the cake stay fresh?
This loaf stays delicious at room temperature for about three days when properly stored in an airtight container. For longer freshness, freezing is your best option.
Final Thoughts
There is something so comforting and joyful about baking and sharing this Lemon Raspberry Loaf Cake Recipe. Its vibrant flavor, tender crumb, and beautiful balance of sweet and tart make it a perfect companion for nearly any occasion. I can’t encourage you enough to try baking it yourself and enjoy the delightful rewards of fresh lemon and raspberry magic in every bite!
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
A delightful Lemon Raspberry Loaf Cake featuring a moist and tender crumb infused with fresh lemon zest and juicy raspberries. Finished with a sweet lemon glaze, this American dessert is perfect for spring and makes a refreshing, flavorful treat.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup plain Greek yogurt
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Fruit
- 1 cup fresh raspberries (tossed in 1 teaspoon flour)
Glaze
- 1/2 cup powdered sugar
- 1–2 tablespoons lemon juice
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper to prevent sticking and allow for easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, ensuring a tender cake texture.
- Add Eggs: Add the eggs one at a time to the butter-sugar mixture, beating well after each addition to fully incorporate and maintain the mixture’s lightness.
- Combine Wet Ingredients: Mix in the Greek yogurt, lemon juice, lemon zest, and vanilla extract until the batter is smooth and well combined.
- Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overmixing which could lead to a dense loaf.
- Fold in Raspberries: Gently fold the raspberries that have been tossed in flour into the batter to prevent them from sinking, taking care not to break them.
- Pour and Bake: Pour the batter into the prepared loaf pan and smooth the top evenly. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Let the cake cool in the pan for 10 minutes before transferring it carefully to a wire rack to cool completely, ensuring the glaze adheres properly.
- Prepare and Apply Glaze: In a small bowl, whisk together the powdered sugar and 1 to 2 tablespoons of lemon juice until smooth. Drizzle this glaze over the cooled cake for a sweet, tangy finish.
Notes
- If using frozen raspberries, do not thaw them before adding to the batter to prevent excess moisture and sinking.
- For an extra boost of lemon flavor, consider adding a few drops of lemon extract to the glaze.
- Store the loaf cake in an airtight container at room temperature to keep it fresh for up to 3 days.
