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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


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

Lemon Syrup

  • 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


  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.


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.

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

Keywords: Raspberry, Lemon, Raspberry Loaf Cake, Easy Raspberry Loaf Cake