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raspberry lemon loaf cake

Raspberry lemon loaf cake drizzled with lemon glaze and topped with fresh raspberries is the perfect anytime cake! Plush and buttery with a tender golden crumb, this raspberry loaf cake is bursting with fresh berry flavor and equally delicious for breakfast or dessert.

Raspberry Lemon Loaf Cake

I love this raspberry loaf cake because it’s made with just a handful of baking and pantry essentials, and comes together quickly with a mixer. Mix up the batter in less than 30 minutes, and you’re ready to bake.

Raspberry Lemon Loaf Cake

Raspberry Lemon Loaf Cake Ingredients

  • Flour – Regular all-purpose flour is perfect for this cake.
  • Unsalted butter – Use unsalted butter at room temperature (room temperature butter is slightly cool to the touch and your finger will make a shallow impression).
  • Sugar – White granulated sugar sweetens the cake.
  • Eggs – Two large eggs add moisture and richness to the cake.
  • Whole milk and Greek yogurt – Ensures a soft and tender crumb.
  • Fresh raspberries – Sweet raspberries are gently folded into the batter before baking and make a gorgeous topping.
  • Fresh lemon zest and lemon juice – Lemon zest flavors the cake and glaze. Beat the lemon zest with the butter and sugar for bright, natural citrus flavor. Lemon juice and sugar make the lemon syrup.
  • Vanilla extract and almond extract – I like a combination of vanilla and almond extracts to flavor the cake and complement the raspberry flavor.
  • Powdered sugar – Makes a perfectly smooth glaze.
Raspberry Lemon Loaf Cake

The Best Raspberry Lemon Loaf Cake

Room Temperature Ingredients – Bring butter, eggs, whole milk, and Greek yogurt to room temperature before beginning. Room temperature ingredients incorporate more easily and create a smooth cake batter.

Baking Pan – Use a 9 x 5-inch loaf pan for this recipe. To prepare the pan, lightly spray the bottom and sides with nonstick spray. Line the loaf pan with parchment paper, letting excess extend over sides of pan.

Bake Cake – Bake cake for 56 to 62 minutes, until cake springs back to the touch and a toothpick inserted in the center comes out with a few crumbs attached.

Lemon Syrup – In the last 5 minutes of baking, combine lemon juice and sugar in a small saucepan over medium heat. Simmer, stirring occasionally, until sugar dissolves and syrup thickens, about 4 minutes.

Cool Cake – Remove cake from the oven and immediately brush the top with lemon syrup. Cool in pan on a wire rack for 10 minutes; carefully remove cake from pan and cool completely.

Lemon Glaze – To make the glaze, whisk together melted butter, salt, lemon zest, powdered sugar, and milk in a small bowl until smooth.

Assembly – Drizzle glaze over the cake and and let set before serving. Decorate the top of the cake with fresh raspberries.

How to Make Whole Milk

Whole milk gives this loaf cake a moist, rich flavor. If you don’t have whole milk on hand, stir together 1/2 cup heavy cream and 1/2 cup water as a substitute for 1 cup whole milk.

Raspberry Lemon Loaf Cake

More easy loaf cake recipes to try:

Raspberry Lemon Loaf Cake
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Raspberry Lemon Loaf Cake

Raspberry Lemon Loaf Cake

  • Author: Laura Kasavan
  • Prep Time: 30 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 1 loaf cake, 12 slices
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Description

Raspberry lemon loaf cake drizzled with lemon glaze and topped with fresh raspberries is the perfect anytime cake!


Ingredients

Cake

  • 2 cups flour
  • 1 tsp aluminum-free baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, at room temperature
  • 1 cup sugar
  • 2 Tbsp fresh lemon zest
  • 1 tsp vanilla extract
  • 1/2 tsp pure almond extract
  • 2 large eggs, at room temperature
  • 1 cup whole milk, at room temperature
  • 1/4 cup plain Greek yogurt, at room temperature
  • 1 cup fresh raspberries

Lemon Syrup

  • 2 Tbsp fresh lemon juice
  • 2 Tbsp sugar

Glaze

  • 1 Tbsp unsalted butter, melted
  • pinch of salt
  • 1/2 tsp lemon zest
  • 3/4 cup powdered sugar
  • 2 Tbsp whole milk

Instructions

  1. Make cake: Preheat oven to 350°F and spray a 9 x 5-inch loaf pan with nonstick spray. Line the loaf pan with parchment paper.
  2. Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Reserve 1 tablespoon flour mixture to toss with raspberries.
  3. Beat butter and sugar in a large mixer bowl at medium speed until light and fluffy. Beat in lemon zest. Beat in vanilla and almond extracts. Reduce speed to low and add eggs one at a time. Combine milk and yogurt in a small bowl. Beat in flour mixture in three additions, alternating with milk mixture (begin and end with flour mixture), just until incorporated.
  4. Toss raspberries with reserved flour mixture before gently folding into batter. Pour batter into prepared pan; smooth top with an offset spatula and tap sharply to reduce air bubbles.
  5. Bake loaf cake for 56 to 62 minutes, until cake springs back to the touch and a toothpick inserted in the center comes out with a few crumbs attached.
  6. Make lemon syrup: In the last five minutes of baking, combine lemon juice and sugar in a small saucepan over medium heat. Simmer, stirring occasionally, until sugar dissolves and syrup thickens, about 4 minutes. Remove cake from the oven and immediately brush the top with lemon syrup. Cool in pan on a wire rack for 10 minutes; carefully remove cake from pan and cool completely.
  7. Make glaze: Whisk together melted butter, salt, lemon zest, powdered sugar, and milk in a small bowl until smooth. Drizzle glaze over cake and and let set before serving. Top with fresh raspberries.
  8. Store leftover cake covered in the refrigerator; bring to room temperature before serving.


Notes

The equipment section above contains affiliate links to products I use and love!

Baking powder: To keep the cake batter from turning blue, use an aluminum-free baking powder.

Whole milk: If you don’t have whole milk on hand, stir together 1/2 cup heavy cream and 1/2 cup water as a substitute for 1 cup whole milk.

Keywords: Raspberry, Lemon, Loaf Cake

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4 Comments

  1. This loaf cake is so delicious! Easy to make and the flavors are spot on. We all loved the rich and buttery cake paired with the fresh raspberries.

  2. I baked this cake over the weekend to serve with Sunday afternoon tea and it turned out perfectly! I garnished the top with fresh raspberries and mint leaves.