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
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