Raspberry lemon loaf cake drizzled with lemon glaze and topped with fresh raspberries is the perfect anytime 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
- 2 Tbsp fresh lemon juice
- 2 Tbsp sugar
- 1 Tbsp unsalted butter, melted
- pinch of salt
- 1/2 tsp lemon zest
- 3/4 cup powdered sugar
- 2 Tbsp whole milk
- 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.
- Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Reserve 1 tablespoon flour mixture to toss with raspberries.
- 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.
- 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.
- 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.
- 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.
- 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.
- Store leftover cake covered in the refrigerator; bring to room temperature before serving.
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.
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Keywords: Raspberry, Lemon, Raspberry Loaf Cake, Easy Raspberry Loaf Cake