raspberry loaf cake with chambord glaze


In the last few months, I’ve come to realize that baking is an extension of who I am. This dawned on me when I considered that I rarely go anywhere without a cello bag filled with cookies or a platter laden with fruit bars to share. While a cake is essentially ingredients working together in a serendipitous way, the process of baking a cake for someone is more than just a cake – it’s an expression of my love and care for that person in edible form.

We celebrated my mom’s birthday last week, and I served forth this raspberry loaf cake with Chambord glaze in her honor. This simple yet lovely last course hit all the right notes and highlights the raspberry. Each golden slice reveals fresh berries and another handful tumbles over the pink-hued Chambord glaze. Fitting for a birthday, Mother’s Day, or just because, you’ll savor each scrumptious bite.

Raspberry Loaf Cake with Chambord Glaze
1 cup flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
6 Tbsp low-fat buttermilk
1/2 tsp vanilla extract
2 Tbsp Chambord
Zest of 1 lemon
1/4 cup unsalted butter, at room temperature
1/2 cup sugar
1 large egg
1 cup raspberries, divided

Chambord Glaze
1/2 cup powdered sugar, sifted
2 tsp fresh lemon juice
2 tsp Chambord

Preheat oven to 350°F and spray an 8 x 4-inch loaf pan with nonstick spray. Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Combine buttermilk, vanilla, and Chambord in a small bowl. Beat lemon zest, butter, and sugar in a large mixer bowl on medium speed until pale and fluffy. Reduce speed to low and add egg, beating until combined. Add flour mixture in 3 additions, alternating with buttermilk mixture.

Spoon half of the batter into prepared pan; sprinkle with 2/3 cup raspberries and top with remaining batter. Bake for 20 minutes; rotate pan and cover loaf loosely with foil to prevent overbrowning, then continue baking another 20 to 25 minutes, until a toothpick inserted in the center comes out clean and cake springs back to the touch. Cool in pan on a wire rack for 10 minutes; carefully remove cake from pan and cool completely on wire rack.

To prepare glaze, whisk together powdered sugar, lemon juice, and Chambord in a small bowl. Set rack with cake over a piece of wax paper and drizzle with glaze; top with remaining raspberries. Let glaze set at least 10 minutes before serving. Store leftovers in an airtight container in the refrigerator up to 1 day.

Yield – 8 servings (serving size: 1 slice)
Calories – 207
Carbs – 35

  1. Laura, not only does the cake look delicious, the words you used to describe the reason for baking the cake for someone.. not just mixing the ingredients but it is an expression of your love. I like the idea of sharing your dolci with others that you meet along the way. You are a gift to so many people and I love you for it.

  2. I’m smiling at your Grammy’s comment–how sweet…and happy belated birthday to your mom. 🙂

    You and I have similar ideas about special cakes. My birthday cake was a loaf cake with raspberries and Chambord, too. 🙂 I know this would be delicious. This is a lovely, lovely cake, Laura. 🙂

  3. I fell the same way about baking Laura, but I have cut back lately since I eat way too much of it. Although I do give lots of it away. Your berry loaf is lovely looking with the fresh raspberries and pink glaze.

  4. Would you be my baking teacher? I wish I love baking – I might love baking one day but I don’t have much experience in baking while growing up or even as an adult, I have this fear… I love eating all kinds of baked goods though. 😉 Very beautiful cake and happy belated birthday to your mom!

  5. Baking has not reciprocated my feelings for it yet. I wish it would because I am a frustrated baker! I love your cake. It really looks and sounds delicious! Maybe I can do it without any bad episodes in the kitchen. 🙂

  6. I recently made a chocolate and raspberry cake too, and I think the flavors work perfectly together. I love the idea of a loaf cake, as you get the gorgeous taste without too many leftovers! Baking is one of the ways I show love to people too.

  7. That’s a beautiful cake Laura – not too rich and heavy like some cakes can be if they’re loaded up too high on frosting and so forth. This looks a wonderful balance, and a wonderful way of saying “thank you” on a family member’s birthday! I’m sure it was a very popular offering 🙂

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