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.
Ingredients
Scale
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
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
- 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.
- 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.
- Mix in Sour Cream: Add the sour cream to the wet mixture and blend until smooth and creamy.
- Combine Dry and Wet Ingredients: Gradually add the flour mixture to the wet ingredients, mixing gently until just combined to avoid overmixing.
- 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.
- 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.
- 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.
- 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
