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
Scale
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