Ingredients
Scale
- 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)
- 1 ½ cups (188 grams) Powdered Sugar, sifted
- 3 tablespoons Lemon Juice
- 1 teaspoon Lemon Zest
Instructions
- Preheat oven to 350°F (180°C) and grease a 9×5-inch loaf pan.
- Whisk together flour, baking powder, and salt in a medium bowl.
- Beat sugar, butter, and lemon zest until light and fluffy.
- Add eggs one at a time, mixing well after each addition, then stir in lemon juice.
- Fold in the dry ingredients and Greek yogurt alternately until just combined.
- Gently fold in the raspberries.
- Pour batter into the loaf pan and bake for 60-70 minutes, or until a toothpick comes out clean. Cool for 10 minutes in the pan before transferring to a wire rack.
- Prepare lemon glaze by whisking powdered sugar, lemon juice, and lemon zest until smooth, then drizzle over the cooled cake.
Notes
Ensure all ingredients are at room temperature for better mixing.
Use frozen raspberries without thawing to maintain the cake’s appearance.
Avoid overmixing after adding dry ingredients to keep the cake fluffy.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 280
- Sugar: 24g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg