If there’s a cake that perfectly balances brightness, berry goodness, and a hint of luscious decadence, it has to be this Lemon Raspberry Loaf Cake. Juicy raspberries peek through a tender, fragrant lemon sponge, crowned with a sparkling citrus glaze that shimmers in the light. Every bite is sheer delight: poppy bursts of raspberry, zippy lemony tang, plus a moist, buttery crumb that keeps people coming back for seconds. Whether you’re looking for a cheerful breakfast treat, an elegant brunch centerpiece, or a sweet afternoon pick-me-up, Lemon Raspberry Loaf Cake ticks all the boxes with joyful ease and unbeatable flavor.
Ingredients You’ll Need
This recipe uses simple, everyday ingredients, but each one plays a vital role in the overall taste and texture. Let’s go through what you’ll need and why it matters!
- All-Purpose Flour: Provides the structure and that perfect crumbly-soft texture for the loaf.
- Baking Powder: Gives the loaf a lovely rise and ensures it stays light and tender.
- Baking Soda: Works with the lemon juice for extra lift and a slightly airy feel.
- Salt: Just a pinch amplifies all the zesty, sweet, and buttery flavors.
- Unsalted Butter (softened): Creamed with sugar for richness and that classic buttery base.
- Granulated Sugar: Sweetens the loaf and helps create a golden crust.
- Large Eggs: Bind everything together and provide moisture and richness.
- Plain Greek Yogurt: Adds moisture and a pleasant tang that complements the lemon.
- Fresh Lemon Juice: Pops with citrus zing throughout the loaf and the glaze.
- Lemon Zest: Infuses the cake with pure, aromatic lemon flavor.
- Vanilla Extract: Balances and mellows the citrus and berry flavors for a rounded finish.
- Fresh Raspberries (tossed in flour): Little gems of juicy brightness; the flour prevents them from sinking to the bottom.
- Powdered Sugar (for glaze): Whips up a silky-sweet glaze that sets off the loaf visually and flavor-wise.
- Additional Lemon Juice (for glaze): Adds the perfect tart icing to drizzle on top.
How to Make Lemon Raspberry Loaf Cake
Step 1: Prep Your Pan and Ingredients
Start by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal. Take your butter out to soften if you haven’t already, and measure out all your dry and wet ingredients so everything is at your fingertips when you need it. This little bit of prep streamlines the whole process and puts you in the baking zone.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This not only ensures that your leaveners are evenly distributed, but also helps prevent any unwanted clumps. Set these dry ingredients aside — they’ll be the backbone of your Lemon Raspberry Loaf Cake’s beautiful texture.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, add the softened unsalted butter and granulated sugar. Cream them together using a hand mixer or stand mixer until the mixture is light and fluffy, about 3-4 minutes. This step is key for creating a cake that’s tender with a delicate crumb — don’t rush it!
Step 4: Add the Eggs and Flavorings
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Next, mix in the Greek yogurt, fresh lemon juice, lemon zest, and vanilla extract. Pause to enjoy the explosion of lemon aroma — it’s a hint of the sunny flavors waiting ahead!
Step 5: Combine Wet and Dry Ingredients
Gradually add the whisked dry ingredients to your wet mixture, mixing on low speed or by hand just until combined. Be gentle here: over-mixing can make the loaf denser than desired. You want a batter that’s just blended, keeping it soft and springy.
Step 6: Fold in the Raspberries
Toss your fresh raspberries with 1 teaspoon of flour. This trick keeps the berries suspended in the batter rather than sinking to the bottom. Gently fold the raspberries into the batter using a spatula, being careful not to crush them, so you get beautiful, ruby-streaked slices in every cut of Lemon Raspberry Loaf Cake.
Step 7: Bake the Loaf
Pour the batter into your prepared loaf pan, smoothing the top with a spatula. Place the pan in the center of your preheated oven and bake for 45–50 minutes. The loaf is done when a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top starts to brown too quickly, loosely tent with foil for the last 10 minutes.
Step 8: Cool and Glaze
Let the loaf cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. For the glaze, whisk together powdered sugar and enough fresh lemon juice to get a thick but pourable consistency. Drizzle the glaze over the cooled loaf, letting it cascade down the sides for the prettiest finish. Your Lemon Raspberry Loaf Cake is now ready for its grand entrance!
How to Serve Lemon Raspberry Loaf Cake
Garnishes
This is your moment to add a little wow! Try a sprinkle of extra fresh raspberries on top, a flourish of lemon zest, or even thinly sliced lemon rounds for a sunshiny look. Sometimes a dusting of powdered sugar can make your Lemon Raspberry Loaf Cake look even more inviting.
Side Dishes
Pair a slice with a dollop of whipped cream, a scoop of vanilla or raspberry ice cream, or a spoonful of lemon curd for extra lusciousness. For brunch, serve alongside fresh berries and perhaps a crisp salad or yogurt parfait to balance the sweet tang of your loaf cake.
Creative Ways to Present
For a festive touch, cut the loaf into thick slices and arrange them on a platter with edible flowers or mint. Or, try serving mini slices on a tiered cake stand for afternoon tea. If you’re packing Lemon Raspberry Loaf Cake for a picnic, wrap slices in parchment for a delightful portable treat.
Make Ahead and Storage
Storing Leftovers
Keep your Lemon Raspberry Loaf Cake moist and flavorful by wrapping it tightly in plastic wrap or aluminum foil, then storing at room temperature for up to 3 days. If your kitchen is particularly warm, stash it in the fridge to keep the berries fresh.
Freezing
This loaf cake freezes beautifully! Let it cool completely, then wrap it well in both plastic wrap and aluminum foil. Store it flat in the freezer for up to 2 months. For best results, wait to add the glaze until after thawing and just before serving.
Reheating
If you enjoy your Lemon Raspberry Loaf Cake slightly warm, pop a slice in the microwave for 10–15 seconds. You can warm the whole loaf in a low oven (300°F) for about 10 minutes, just until softened — cover it loosely with foil to prevent drying out.
FAQs
Can I use frozen raspberries instead of fresh?
Absolutely! Use them straight from the freezer (don’t thaw), and toss them in flour as directed. This helps keep them from sinking, and you’ll still get lovely, juicy bursts of raspberry throughout your Lemon Raspberry Loaf Cake.
What size pan should I use?
The standard is a 9×5-inch loaf pan, which yields the best height and even baking. Using a smaller or larger pan may change the baking time and final shape of your loaf, so keep a close eye if you substitute.
Is there a gluten-free version?
You can swap the all-purpose flour with your favorite gluten-free baking blend — just be sure it includes xanthan gum or another binder for structure. The result is still a moist, flavorful Lemon Raspberry Loaf Cake you can share with gluten-sensitive friends.
Why toss the raspberries in flour?
This simple trick helps suspend the berries evenly throughout the cake instead of sinking to the bottom. It ensures every bite of your Lemon Raspberry Loaf Cake is studded with tangy-sweet raspberry goodness.
Can I leave off the glaze?
Certainly — the glaze adds sparkle and extra lemon tang, but the loaf is still irresistible without it. If you prefer less sweetness or want to save a step, just dust the cooled loaf with powdered sugar instead.
Final Thoughts
This Lemon Raspberry Loaf Cake truly brings a little sunshine into your kitchen and onto your table. If you’re in the mood for something vibrant yet comforting, give it a try — it just might become your new go-to treat for special occasions or everyday joy!
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Lemon Raspberry Loaf Cake Recipe
- Total Time: 1 hour 5 minutes
- Yield: 10 slices 1x
- Diet: Vegetarian
Description
This Lemon Raspberry Loaf Cake is a delightful blend of tangy lemon and sweet raspberries, perfect for any time of day. The moist and tender cake with bursts of fresh raspberries is topped with a zesty lemon glaze, making it a refreshing treat.
Ingredients
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
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup plain Greek yogurt
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries (tossed in 1 teaspoon flour)
Glaze:
- 3/4 cup powdered sugar
- 1–2 tablespoons fresh lemon juice
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and prepare a 9×5-inch loaf pan.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- Cream butter and sugar: In a large bowl, cream butter and sugar until light and fluffy.
- Add wet ingredients: Beat in eggs, then mix in yogurt, lemon juice, lemon zest, and vanilla extract.
- Combine: Gradually add dry ingredients to wet ingredients, mixing until just combined. Fold in raspberries.
- Bake: Pour batter into the pan and bake for 45–50 minutes. Cool before adding glaze.
- Make glaze: Whisk powdered sugar and lemon juice until smooth. Drizzle over the cooled loaf.
Notes
- If using frozen raspberries, do not thaw before adding to the batter. The flour helps keep the berries from sinking during baking.
- This loaf can be frozen for up to 2 months—wrap tightly in plastic and foil.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 22g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
