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Guaranteed 1 moist Lemon Raspberry Loaf Cake

Lemon Raspberry Loaf Cake
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Bake a bright, bakery-style Lemon Raspberry Loaf Cake. You get a wonderfully moist crumb perfectly balanced by tart raspberries. This recipe is simple to make but delivers an impressive dessert for any occasion.

Ingredients

  • All-purpose flour: 1 3/4 cups
  • Granulated sugar: 1 1/4 cups
  • Baking powder: 1 1/2 teaspoons
  • Salt: 1/4 teaspoon
  • Unsalted butter, softened: 1/2 cup (1 stick)
  • Large eggs: 2
  • Sour cream or full-fat Greek yogurt: 1/2 cup
  • Fresh lemon zest: 2 tablespoons (from about 2 lemons)
  • Fresh lemon juice: 1/4 cup
  • Vanilla extract: 1 teaspoon
  • Fresh or frozen raspberries: 1 1/2 cups
  • Confectioners’ sugar (for glaze): 1 cup
  • Additional lemon juice (for glaze): 2-3 tablespoons

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan, or line it with parchment paper, leaving an overhang for easy removal.
  2. In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Set this dry mixture aside.
  3. In a large bowl, use an electric mixer to cream the softened butter until light and fluffy, about 2 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition.
  5. Stir in the sour cream, lemon zest, lemon juice, and vanilla extract until just combined. Do not overmix.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. Stop mixing as soon as you see no more streaks of flour.
  7. Gently fold in the raspberries using a spatula. Work carefully to avoid crushing the berries.
  8. Pour the batter into the prepared loaf pan and spread it evenly.
  9. Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs attached.
  10. Let the loaf cool in the pan for 15 minutes before carefully turning it out onto a wire rack to cool completely.
  11. While the cake cools, prepare the glaze: Whisk the confectioners’ sugar and lemon juice together until smooth. Add the juice slowly to reach your desired drizzling consistency.
  12. Once the loaf is completely cool, drizzle the lemon glaze over the top. Allow the glaze to set before slicing and serving.

Notes

  • If using frozen raspberries, do not thaw them. Toss them with 1 teaspoon of flour before folding them into the batter; this helps prevent them from sinking.
  • For the best lemon flavor, use fresh lemons for both zest and juice.
  • The sour cream provides essential moisture; using low-fat versions may result in a drier cake.

Nutrition

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