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lemon raspberry loaf

Lemon Raspberry Loaf Cake

This delightful loaf cake perfectly balances tart lemon with sweet raspberries in a soft, moist cake. Topped with a tangy lemon glaze, it's perfect for breakfast, tea time, or dessert.
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Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: Lemon Raspberry Loaf, Raspberry Lemon Cake, Tea Cake, Fruit Loaf
Prep Time: 15 minutes
Cook Time: 1 hour
Cooling Time: 15 minutes
Total Time: 1 hour 30 minutes
Servings: 12 slices
Calories: 285kcal

Equipment

  • 9×5-inch loaf pan
  • Parchment Paper
  • Mixing bowls
  • Electric Mixer

Ingredients

For the Loaf

  • 2 cups all-purpose flour or 1:1 gluten-free flour blend
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter softened (or coconut oil for dairy-free)
  • 1 cup granulated sugar
  • 2 large eggs room temperature
  • 1/2 cup plain Greek yogurt or dairy-free alternative
  • 3 tbsp fresh lemon juice
  • 2 tbsp lemon zest from about 2 medium lemons
  • 1 tsp vanilla extract
  • 1 1/2 cups fresh raspberries or frozen (do not thaw)

For the Lemon Glaze

  • 1 cup powdered sugar
  • 2-3 tbsp fresh lemon juice
  • 1 tsp lemon zest

Instructions

  • Preheat oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper, leaving overhang on the long sides.
  • In a medium bowl, whisk together flour, baking powder, and salt.
  • In a large bowl, beat the softened butter and sugar until light and fluffy, about 3-4 minutes.
  • Add eggs one at a time, beating well after each addition. Mix in yogurt, lemon juice, lemon zest, and vanilla extract until just combined.
  • Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
  • Gently fold in 1¼ cups of raspberries, reserving ¼ cup for topping. Optional: toss berries in 1 tablespoon flour before adding to prevent sinking.
  • Pour the batter into prepared pan, top with remaining raspberries, and bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, tent with foil after 40 minutes.
  • Cool in the pan for 15-20 minutes, then remove to a wire rack to cool completely (about 30 minutes more).
  • While the loaf cools, whisk together powdered sugar, lemon juice, and zest until smooth. Adjust consistency by adding more lemon juice or sugar as needed.
  • Once completely cooled, drizzle with the lemon glaze. Let glaze set before slicing and serving.

Notes

For best results, bring all refrigerated ingredients to room temperature before beginning.
To store, keep in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. The unglazed loaf can be frozen for up to 3 months.
Make it healthier by using whole wheat pastry flour for half the all-purpose flour, reducing sugar to ¾ cup, or substituting applesauce for half the butter.

Nutrition

Calories: 285kcal | Carbohydrates: 43g | Protein: 4g | Fat: 11g | Saturated Fat: 6.5g | Cholesterol: 55mg | Sodium: 125mg | Potassium: 150mg | Fiber: 2g | Sugar: 28g | Vitamin A: 350IU | Vitamin C: 15mg | Calcium: 45mg | Iron: 1mg
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