Raspberry Lemon Loaf Cake

Recipe By:

Rachael

Posted:

March 14, 2025

Raspberry Lemon Loaf Cake is a treat that captures the essence of sunny days and sweet moments. Imagine slicing into a fluffy cake, the bright yellow inside speckled with ruby red raspberries. The zesty lemon aroma fills the kitchen while the sweet-tart flavor dances on your taste buds. This cake is not just a dessert; it’s a delightful companion for brunch gatherings or an afternoon snack with tea. Whether you’re baking for family or friends, this loaf is sure to impress.

Jump to:

Making Raspberry Lemon Loaf Cake is surprisingly easy and fun, even for novice bakers. With simple ingredients and straightforward steps, you’ll have a delicious cake in no time. It’s the perfect way to show off your baking skills without breaking a sweat. So, roll up those sleeves and get ready to create something special that everyone will love.

What is Raspberry Lemon Loaf Cake

Raspberry Lemon Loaf Cake is a delightful dessert that combines the tartness of fresh raspberries with the zesty brightness of lemon. This moist and fluffy cake is perfect for any occasion, delivering a sweet and tangy flavor experience that is not only appealing to the taste buds but visually captivating as well. Its beautiful appearance and aromatic essence make it a beloved choice for gatherings, brunches, or simply as a sweet snack any time of the day.

Why You’ll Love This Raspberry Lemon Loaf Cake

This Raspberry Lemon Loaf Cake is more than just a treat; it embodies comfort and joy in every slice. The harmonious blend of sweet and tart flavors brings a refreshing contrast, making it an ideal dessert for warm weather. With its light texture and vibrant colors, it’s sure to impress your family and friends. Plus, the easy preparation ensures that even novice bakers can create this delightful dessert with confidence.

Ingredients

For the Loaf Cake:
1 ½ cups (188 grams) All-Purpose Flour
1 ½ teaspoons Baking Powder
½ teaspoon Salt
1 ⅓ cups (266 grams) Granulated Sugar
¾ cup (6 oz) Unsalted Butter, at room temperature
1 heaping tablespoon Lemon Zest
2 Large Eggs, at room temperature
3 tablespoons Fresh Lemon Juice
½ cup (4 oz) Greek Yogurt or Sour Cream, at room temperature
8 oz Raspberries (fresh or frozen; if frozen, keep them frozen until folding into the batter)
For the Lemon Glaze:
1 ½ cups (188 grams) Powdered Sugar, sifted
3 tablespoons Lemon Juice
1 teaspoon Lemon Zest

Preparing the Raspberry Lemon Loaf Cake

Preheat and Prepare the Pan

To begin, preheat your oven to 350°F (180°C). Greasing your 9×5-inch loaf pan ensures the cake comes out easily after baking.

Combine Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. Making sure these are mixed well is crucial for an even texture, so set this aside for now.

Cream the Butter and Sugar

Grab your electric mixer and combine the granulated sugar, unsalted butter, and lemon zest. Beat this mixture on high speed for 3-4 minutes, until it becomes light and fluffy. This process adds air, making the cake soft.

Incorporate Eggs and Lemon Juice

Next, add the eggs one at a time. Mix well after each addition so they incorporate fully. Once blended, pour in the fresh lemon juice and mix until everything is combined beautifully.

Fold in Dry Ingredients and Yogurt

Now, gently fold the dry mixture into your wet ingredients. Alternate this with the Greek yogurt, mixing just until combined. Be careful not to overmix this part; you want the cake to stay light and airy.

Add Raspberries to the Batter

It’s time to add the star of the show! Carefully fold in the raspberries, ensuring they’re evenly distributed without breaking them apart too much.

Bake the Cake

Now, pour the batter into the prepared loaf pan, smoothing it out evenly. Bake for 60-70 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean. After baking, allow the cake to cool in the pan for about 10 minutes before moving it onto a wire rack to cool completely.

Prepare the Lemon Glaze

While you’re waiting for the cake to cool down, let’s whip up the lemon glaze! In a bowl, mix together the sifted powdered sugar, lemon juice, and lemon zest. Whisk until the mixture is smooth.

Glaze the Cake

Once your loaf cake has cooled completely, it’s time for the glaze! Drizzle it over the top, letting it drip down the sides for that picture-perfect finish.

Serving Suggestions

For serving, consider pairing your Raspberry Lemon Loaf Cake with a dollop of whipped cream or a scoop of vanilla ice cream. It not only elevates the dessert but adds a creamy richness that complements the cake. A warm cup of tea or coffee works beautifully alongside, making it a perfect afternoon treat.

Tips for Success

To ensure great results, have all your ingredients at room temperature. This helps with even mixing and a better texture.
If using frozen raspberries, keep them frozen before folding them into the batter. This prevents discoloration and maintains the cake’s pretty appearance.
Avoid overmixing once you add the dry ingredients; this keeps the cake light and fluffy.

Variations

Feel free to play around with this recipe! Here are some fun ideas:
– Add poppy seeds for a unique texture and flavor twist.
– Swap out the raspberries for blueberries or blackberries. Each berry brings its own deliciousness.
– For a richer taste, create a cream cheese frosting instead of the lemon glaze.

Storage Tips

To keep your Raspberry Lemon Loaf Cake fresh, store it in an airtight container at room temperature. It should hold up for about 3 days. For longer-lasting freshness, refrigerate it, where it can last up to a week.

Pairing Ideas

This flavorful cake pairs beautifully with a variety of beverages. Consider serving it with iced tea or lemonade for a refreshing contrast. For a special touch, why not enjoy it with a light sparkling wine?

FAQs

1. Can I use frozen raspberries for this recipe?
Absolutely! Just remember to keep them frozen until you’re ready to fold them into the batter.

2. How do I know when the cake is done baking?
You can check for doneness by inserting a toothpick into the center. If it comes out clean, the cake is ready!

3. Can I make this cake ahead of time?
Sure! You can bake it in advance and store it in an airtight container until you plan to serve it.

4. What is the best way to store leftover cake?
Keep it in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

5. Can I substitute Greek yogurt with something else?
Yes, you may use sour cream or buttermilk as alternatives to Greek yogurt.

This Raspberry Lemon Loaf Cake is not just a recipe; it’s a celebration of flavors that brings joy to every occasion. With its moist texture and zesty undertones, it’s a fantastic addition to any dessert table. Simplicity and delightful taste make this cake an easy choice for impressing guests or indulging yourself. Try it, share it, and savor the smiles it brings!

More Easy Desserts & Sweets Recipes:

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

Raspberry Lemon Loaf Cake

What is Raspberry Lemon Loaf Cake

Why You’ll Love This Raspberry Lemon Loaf Cake

Ingredients