Lemon Raspberry Loaf Cake Recipe

If you want a dessert that’s vibrant, tangy, and bursting with summer flavor, you’ll fall in love with this Lemon Raspberry Loaf Cake. Each bite combines zesty lemon with sweet, juicy raspberries, wrapped in a soft, buttery crumb and finished with a bright lemon glaze. This cake is perfect for brunch, snacking, or whenever you need a little sunshine on your plate.

Ingredients You’ll Need

The magic of this Lemon Raspberry Loaf Cake starts with simple ingredients that work together to make every slice irresistible. Here’s what you’ll need and why each one matters:

• All-purpose flour: The backbone of the cake, giving it structure and a tender crumb.
• Baking powder: Adds lift, making the loaf light and perfectly risen.
• Baking soda: Enhances browning and helps balance the acidity of the lemon.
• Salt: Just a touch, to amplify all the other flavors.
• Unsalted butter (softened): For richness and a lovely, moist texture.
• Granulated sugar: Sweetens the loaf and helps create a soft, delicate crumb.
• Large eggs: Bind everything together and add richness.
• Lemon zest: Packs an aromatic punch, infusing the loaf with pure lemony goodness.
• Fresh lemon juice: Adds tang and brightness for that classic, refreshing flavor.
• Vanilla extract: Rounds out the sharpness, giving subtle depth to the cake.
• Sour cream: Makes the loaf extra moist and tender—don’t skip it!
• Fresh raspberries: Bursts of juicy sweetness and gorgeous pops of color throughout.
• Flour (for tossing raspberries): Prevents the berries from sinking to the bottom.
• Powdered sugar (for glaze): Creates a beautiful, sweet finish.
• Lemon juice (for glaze): For a zingy, vibrant glaze that ties everything together.

How to Make Lemon Raspberry Loaf Cake

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 350°F and greasing a 9×5-inch loaf pan. This ensures easy removal and that your Lemon Raspberry Loaf Cake bakes evenly every time.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Mixing these first distributes the leavening agents so your loaf rises beautifully and the flavor is balanced in every bite.

Step 3: Cream Butter and Sugar

In a large bowl, cream the softened unsalted butter with the granulated sugar using an electric mixer or a sturdy spatula. Beat until the mixture is light and fluffy—this step is key for a tender crumb in your Lemon Raspberry Loaf Cake.

Step 4: Add Eggs and Flavorings

Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the lemon zest, fresh lemon juice, and vanilla extract, letting those citrusy aromas fill your kitchen!

Step 5: Mix in Sour Cream

Gently mix in the sour cream until you have a smooth, creamy base. This ingredient keeps your Lemon Raspberry Loaf Cake moist for days and adds a lovely richness.

Step 6: Combine Wet and Dry Mixtures

Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix—this keeps your loaf soft and tender.

Step 7: Fold in Raspberries

Toss your fresh raspberries with a tablespoon of flour to prevent them from sinking during baking. Gently fold them into the batter, taking care not to break them up too much so you get juicy pops of fruit in every slice.

Step 8: Bake the Loaf

Pour the batter into your prepared loaf pan and smooth the top. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Your kitchen will smell absolutely amazing as the Lemon Raspberry Loaf Cake bakes to golden perfection!

Step 9: Cool and Glaze

Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. For the glorious finishing touch, whisk together powdered sugar and lemon juice until smooth, then drizzle generously over your cooled loaf for a sweet-tart glaze.

How to Serve Lemon Raspberry Loaf Cake

Garnishes

Dress up your Lemon Raspberry Loaf Cake with some extra lemon zest, a few fresh raspberries on top, or even delicate edible flowers for a special occasion. A sprinkle of powdered sugar adds a lovely finishing touch and makes every slice look bakery-worthy.

Side Dishes

This loaf is delightful served alongside a cup of hot tea, iced coffee, or a refreshing lemonade. For a brunch spread, pair it with Greek yogurt, honey, or a simple fruit salad for a light, satisfying meal.

Creative Ways to Present

Try slicing the Lemon Raspberry Loaf Cake and arranging the pieces on a platter for a pretty dessert tray. You can also cut it into small cubes and serve with toothpicks for a sweet treat at parties, or layer slices with whipped cream and berries in parfait glasses for an elegant twist.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, wrap the cake tightly in plastic wrap or place it in an airtight container. It will stay moist and delicious at room temperature for up to 2 days, or in the refrigerator for up to 5 days.

Freezing

The Lemon Raspberry Loaf Cake freezes beautifully! Wrap the cooled, unglazed loaf tightly in plastic wrap and then foil, or place slices in a freezer-safe bag. It will keep for up to 2 months; just thaw at room temperature and add the glaze before serving.

Reheating

For the best texture, let thawed slices come to room temperature or warm them in a low oven (around 300°F) for a few minutes. This brings back the cake’s soft crumb and makes it taste freshly baked.

FAQs

Can I use frozen raspberries instead of fresh?

Absolutely! If using frozen raspberries, there’s no need to thaw them first. Just toss them in flour as directed and fold them gently into the batter—they’ll bake up beautifully and add the same lovely bursts of flavor.

Why do I need to toss the raspberries in flour?

Tossing the raspberries in flour helps keep them suspended in the batter as the Lemon Raspberry Loaf Cake bakes, so you get fruit throughout the loaf instead of it all sinking to the bottom.

Can I make this loaf gluten-free?

Yes, you can substitute a cup-for-cup gluten-free flour blend for the all-purpose flour. Just be sure it contains xanthan gum or another binding agent for the best texture.

What’s the best way to get more lemon flavor?

For an even brighter flavor, add a little more lemon zest to both the batter and the glaze, or try a drop or two of lemon extract for an extra citrus punch.

Can I double the recipe to make two loaves?

Certainly! Just double all the ingredients and divide the batter between two loaf pans. Baking time should be the same, but check with a toothpick to be sure both loaves are fully baked.

Final Thoughts

I hope you give this Lemon Raspberry Loaf Cake a try and share it with people you love. It’s a cheerful, flavorful treat that always brings a little extra sunshine to any day—happy baking!

Lemon Raspberry Loaf Cake Recipe

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4.7 from 7 reviews

• Author: admin
• Total Time: 1 hour 10 minutes
• Yield: 10 slices 1x
• Diet: Vegetarian

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Description

This Lemon Raspberry Loaf Cake is a moist and zesty treat combining fresh raspberries with bright lemon flavors. Perfectly sweet with a tangy lemon glaze, this cake is ideal for summer afternoons or as a delightful dessert.

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Ingredients

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Cake

• 1½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 tablespoon lemon zest
• ¼ cup fresh lemon juice
• ½ teaspoon vanilla extract
• ½ cup sour cream
• 1 cup fresh raspberries
• 1 tablespoon flour (for tossing raspberries)

Glaze

• 1 cup powdered sugar
• 1–2 tablespoons lemon juice

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Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan to prevent sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
3. Cream Butter and Sugar: In a large bowl, cream the softened unsalted butter with the granulated sugar using a mixer until the mixture is light and fluffy, about 3-4 minutes.
4. Add Eggs and Flavors: Beat in the eggs one at a time, ensuring each is fully incorporated. Then mix in the lemon zest, fresh lemon juice, and vanilla extract.
5. Mix in Sour Cream: Add the sour cream to the wet mixture and blend until smooth and creamy.
6. Combine Dry and Wet Ingredients: Gradually add the flour mixture to the wet ingredients, mixing gently until just combined to avoid overmixing.
7. Toss and Fold Raspberries: Toss the fresh raspberries with 1 tablespoon of flour to prevent sinking and gently fold them into the batter without breaking them up.
8. Fill Pan and Bake: Pour the batter evenly into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool the Cake: Allow the cake to cool in the pan for 10 minutes. Then carefully transfer it to a wire rack to cool completely before glazing.
10. Prepare and Apply Glaze: In a small bowl, mix the powdered sugar with 1 to 2 tablespoons of fresh lemon juice until smooth and pourable. Drizzle the glaze over the cooled loaf cake evenly.

Notes

• If using frozen raspberries, add them directly to the batter without thawing to prevent excess moisture.
• Store the cake at room temperature for up to 2 days or refrigerate for up to 5 days to maintain freshness.
• Ensure not to overmix the batter to keep the loaf tender and light.

• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 290
• Sugar: 25g
• Sodium: 180mg
• Fat: 14g
• Saturated Fat: 8g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 37g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 60mg