Lemon Raspberry Loaf Cake Recipe
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.
- 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
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
- Prepare the Cake: Preheat your oven to 350°F (175°C) and grease a loaf pan to prevent the cake from sticking.
- 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.
- 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.
- 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.
- 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.
- Incorporate Flavorings and Berries: Gently fold in the lemon zest, lemon juice, and fresh raspberries to distribute the flavors without crushing the berries.
- Transfer to Pan: Pour the batter into your prepared loaf pan and smooth the top for even baking.
- 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.
- Make the Glaze: While the cake cools, whisk together the powdered sugar and lemon juice in a small bowl until smooth and glossy.
- 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
Find it online: https://foodbylina.com/lemon-raspberry-loaf-cake-recipe/
