Lemon Raspberry Loaf Cake Recipe

Introduction

This Lemon Raspberry Loaf Cake is a bright and tender treat perfect for any time of day. Bursting with fresh raspberries and zesty lemon, it offers a delightful balance of sweet and tart flavors. Whether for breakfast or dessert, this cake is sure to impress.

Ingredients

• 1 cup granulated sugar
• 1/2 cup unsalted butter (softened)
• 2 large eggs
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup buttermilk
• 1 tablespoon lemon zest
• 1 tablespoon lemon juice
• 1 cup fresh raspberries (can substitute with frozen)
• 1 cup powdered sugar
• 2 tablespoons lemon juice

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. Step 2: In a mixing bowl, cream together the granulated sugar and softened butter until light and fluffy.
3. Step 3: Add the eggs one at a time, mixing well after each addition.
4. Step 4: In another bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Step 5: Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, mixing until just combined.
6. Step 6: Gently fold in the lemon zest, lemon juice, and raspberries.
7. Step 7: Pour the batter into the prepared loaf pan and smooth the top evenly.
8. Step 8: Bake for 50-55 minutes or until a toothpick inserted in the center comes out clean.
9. Step 9: While the cake cools, whisk together the powdered sugar and lemon juice in a small bowl to make the glaze.
10. Step 10: Once the cake has cooled, drizzle the glaze evenly over the top before serving.

Tips & Variations

• Use frozen raspberries if fresh are not available, but do not thaw them before folding into the batter to prevent discoloration.
• For extra lemon flavor, add a teaspoon of lemon extract to the batter.
• Try substituting the buttermilk with plain yogurt for a slightly different texture.

Storage

Store the loaf cake in an airtight container at room temperature for up to 3 days. For longer storage, keep it in the refrigerator for up to one week. Reheat slices gently in the microwave for about 15 seconds to bring back softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of berry instead of raspberries?

Yes, blueberries or blackberries can be used as a substitute and will work well with the lemon flavor.

Do I need to use buttermilk in this recipe?

Buttermilk adds moisture and tanginess, but you can substitute with plain yogurt or milk mixed with a teaspoon of lemon juice for a similar effect.

Lemon Raspberry Loaf Cake Recipe

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★★★★★

4.8 from 130 reviews

This Lemon Raspberry Loaf Cake is a delightful treat combining the zesty freshness of lemon with the sweet tartness of raspberries. Moist and tender, the loaf is enhanced with a light lemon glaze that adds a perfect balance of sweetness and citrus flavor. Ideal for breakfast, tea time, or dessert, this cake is simple to make and guaranteed to impress.

• Author: lina
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 8 servings 1x
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cake Ingredients

• 1 cup granulated sugar
• 1/2 cup unsalted butter (softened)
• 2 large eggs
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup buttermilk
• 1 tablespoon lemon zest
• 1 tablespoon lemon juice
• 1 cup fresh raspberries (can substitute with frozen)

Glaze Ingredients

• 1 cup powdered sugar
• 2 tablespoons lemon juice

Instructions

1. Prepare the Cake: Preheat your oven to 350°F (175°C) and grease a loaf pan to prevent the cake from sticking.
2. Cream Butter and Sugar: In a mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, which helps incorporate air for a tender crumb.
3. Add Eggs: Beat in the eggs one at a time, making sure each egg is fully mixed before adding the next to ensure uniform batter.
4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents.
5. Combine Wet and Dry: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, and mix until just combined to avoid overworking the batter.
6. Incorporate Flavorings and Berries: Gently fold in the lemon zest, lemon juice, and fresh raspberries to distribute the flavors without crushing the berries.
7. Transfer to Pan: Pour the batter into your prepared loaf pan and smooth the top for even baking.
8. Bake: Bake the loaf in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean, indicating it’s fully cooked.
9. Make the Glaze: While the cake cools, whisk together the powdered sugar and lemon juice in a small bowl until smooth and glossy.
10. Glaze the Cake: Once the cake has cooled completely, drizzle the lemon glaze over the top to add a sweet and tangy finish.

Notes

• For frozen raspberries, thaw and drain excess liquid before folding into the batter to prevent sogginess.
• Use room temperature eggs and butter to ensure better mixing and texture.
• Whisk your dry ingredients well to avoid lumps and promote even rising.
• Allow the cake to cool completely before glazing to prevent the glaze from melting and running off.
• Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Keywords: Lemon Raspberry Loaf Cake, lemon cake, raspberry cake, lemon loaf, baking dessert, tangy lemon glaze