Description
Raspberry lemon loaf cake drizzled with lemon glaze and topped with fresh raspberries is the perfect anytime cake! Soft and buttery with a tender golden crumb, this raspberry loaf cake is bursting with fresh berry flavor.
Ingredients
Cake
- 2 cups (280 g) all-purpose flour
- 1 tsp (5 g) aluminum-free baking powder
- 1/4 tsp baking soda
- 1/2 tsp (3 g) salt
- 1/2 cup (112 g) unsalted butter, at room temperature
- 1 cup (200 g) granulated sugar
- 2 Tbsp (6 g) fresh lemon zest
- 1 tsp (4 g) vanilla extract
- 1/2 tsp (2 g) pure almond extract
- 2 large eggs (100 g), at room temperature
- 1 cup (240 g) whole milk, at room temperature
- 1/4 cup (60 g) plain Greek yogurt, at room temperature
- 1 cup (170 g) fresh raspberries
Lemon Syrup
- 2 Tbsp (30 g) fresh lemon juice
- 2 Tbsp (25 g) granulated sugar
Glaze
- 1 Tbsp (14 g) unsalted butter, melted
- pinch of salt
- 1/2 tsp lemon zest
- 1 cup (120 g) powdered sugar
- 2 Tbsp (30 g) whole milk
Instructions
- Preheat oven to 350°F and spray a 9 x 5-inch loaf pan with nonstick spray. Line the loaf pan with parchment paper.
- Make cake: 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 and gently fold into the 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 let set before serving. Top with fresh raspberries.
- Store leftover cake tightly covered in the refrigerator for up to 3 days; bring to room temperature before serving.
Notes
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.
Freezing Instructions: Use a serrated knife to slice the cake and wrap each slice in plastic wrap. Store the slices in a freezer bag for up to 2 months. When you’re ready to serve, thaw slices at room temperature.