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
Scale
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.
