Celebrate sunny days with this light and fluffy raspberry lemon loaf cake! The cake is easy to make and covered with fresh raspberry glaze. It pairs great with a glass of milk, and you can enjoy it for breakfast or dessert!
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Ingredients to Make Raspberry Lemon Loaf Cake
- All-Purpose Flour: You’ll need 210 g or about 1 ¾ cup (spooned and leveled).
- Baking Powder: You’ll need 2 teaspoons
- Salt: You’ll need ½ teaspoon
- Granulated Sugar: This recipe uses 200 g or about 1 cup.
- Lemon Zest + Juice: You’ll only need 1 large lemon for the zest and juice.
- Unsalted Butter: This recipe calls for melted butter which helps give the cake a softer texture.
- Sour Cream: This makes the cake super moist and soft!
- Eggs: You’ll need 2 large eggs.
- Almond Extract: This gives a subtle boost of flavor to the cake.
- Fresh Raspberries: Fresh raspberries are used for the cake and the glaze.
- Powdered Sugar: This is used to make the glaze.
FAQ
Can I substitute the almond extract?
Yes! You can use 1 teaspoon of vanilla extract in place of the almond extract.
Can I use Greek yogurt instead of sour cream?
Yes, full-fat Greek yogurt should work just fine in this recipe.
How to Make This Recipe
- First, preheat the oven to 350°F. Then grease and line a 9×5″ loaf pan with parchment paper. Also be sure to leave a bit of overhang for easy removal later on.
- Second, mix the dry ingredients and set aside.
- Third, massage the lemon zest into the sugar in order to release the natural oils in the zest. Doing this helps to add more lemon flavor without the need to add more liquid. Then add the rest of the wet ingredients and mix well with a whisk.
- Lastly, pour the wet ingredients into the dry, gently whisking until just combined. Then fold in the fresh raspberries (be careful not to over mix). Finally, transfer the batter to the prepared loaf pan.
- Before baking, smooth out the top to evenly disperse the batter in the pan. Bake the cake for 50-60 minutes or until a toothpick comes out clean from the center. In order to prevent less browning on top, loosely place a piece of foil on top of the cake 5 minutes before removing it from the oven.
- For the raspberry glaze, whisk together the powdered sugar, lemon juice, and raspberry juice. The end result should be a thick and drizzly glaze.
Tips for Making This Raspberry Lemon Loaf Cake
- Use room temperature ingredients to get a smooth, even batter. Adding cold ingredients could shock and harden the butter, which would result in a clumpy mess.
- For a brighter citrus flavor, massage the lemon zest into the sugar. This process releases the natural oils in the zest, which packs your cake full of lemon flavor.
- While the cake is baking, loosely place a piece of foil over it to prevent too much browning. Do this about 5 minutes before taking the cake out of the oven. However, if you notice a lot of browning before that, feel free to add the foil early.
- Add the glaze once the cake has fully cooled. If you drizzle it on while the cake is hot, the glaze could spread too thin and melt off.
Other Sweet Recipes You’ll Want to Try
- Soft & Chewy Double Chocolate Cookies
- Fudgy Brown Butter Crinkle Top Brownies
- Super Soft Peanut Butter Cookies
📖 Recipe
Raspberry Lemon Loaf Cake with Raspberry Glaze
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 45 minutes + cool time
- Yield: 8–10 slices 1x
- Category: Cake, Dessert
- Method: Baking
- Cuisine: American
Description
Celebrate sunny days with this light and fluffy raspberry lemon loaf cake! The cake is easy to make and covered with fresh raspberry glaze. It pairs great with a glass of milk, and you can enjoy it for breakfast or dessert!
Ingredients
Scale
For the Cake:
- 210 g (1 ¾ cup) all-purpose flour, spooned and leveled
- 2 tsp baking powder
- ½ tsp salt
- 200 g (1 cup) granulated sugar
- 1 tbsp lemon zest
- 2 tbsp fresh lemon juice
- 113 g (½ cup) unsalted butter, melted and cooled
- 120 g (½ cup) sour cream, room temp
- 2 large eggs, room temp
- ½ tsp almond extract
- 150 g (1 cup) fresh raspberries
For the Glaze:
- 38 g (¼ cup) fresh raspberries -> should come out to 1 tbsp of juice
- 1 tbsp lemon juice
- 120 g (1 cup) powdered sugar, spooned and leveled
Instructions
For the Cake:
- Preheat the oven to 350°F. Grease a 9×5″ loaf pan and line with parchment paper, leaving a couple inches of overhang on each side. Set aside.
- In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a medium bowl, add the sugar and lemon zest. With clean hands, massage the lemon zest and sugar together (about 1 minute). This helps to release the natural oils in the zest.
- Add the lemon juice, melted butter, sour cream, eggs, and almond extract. Whisk until throughly combined (about 1 minute).
- Pour the wet ingredients into the flour mixture and gently whisk until just combined. Scrape the bottom and sides of the bowl with a rubber spatula to make sure no flour is stuck to the bottom. Gently fold in the raspberries, being careful not to over mix.
- Transfer the batter into the prepared loaf pan, smoothing out the top. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. 5 minutes before removing from the oven, loosely place a tent of foil over the cake to prevent excess browning.
- Let cool in the pan for 10 minutes before lifting it out and transferring to a wire rack to cool completely.
For the Glaze:
- In a small bowl, muddle the raspberries until they turn into a pulp. You can use a fork to do this if you don’t have a muddler.
- Using a fine mesh sieve, strain the raspberry pulp until you get 1 tbsp of raspberry juice out. Discard the seeds.
- In a medium bowl, whisk together the raspberry juice, lemon juice, and powdered sugar until the mixture is thick and ribbony.
- Pour over the cooled loaf cake.
Nutrition
- Serving Size: 1 slice
- Calories: 332
- Sugar: 33.2 g
- Sodium: 138.6 mg
- Fat: 12.8 g
- Carbohydrates: 52 g
- Protein: 4 g
- Cholesterol: 68.6 mg
Keywords: raspberry lemon loaf, loaf cake, raspberry lemon cake, lemon loaf, lemon loaf cake, lemon bread, dessert recipe, cake recipe
Madina says
Could you use frozen raspberries too?
fancifuleats says
Yes! For the batter, add them while they’re still frozen so they don’t bleed juices into it. For the glaze, I would thaw them out first before mashing them down. Hope that helps! 🙂
Lauren says
WOW – this recipe was flawless!
Super moist, very flavourful! Keeper recipe.
Added poppyseeds, and opted for a lemon only icing – added a few extra tablespoons of lemon to the icing to replace the raspberry.
Wonderful – thank you!!
fancifuleats says
Oooh love the addition of poppy seeds! Thanks so much for sharing!