raspberry chambord loaf cake
Raspberry chambord loaf cake makes a delicious anytime treat! You’ll love this easy cake topped with raspberry glaze and fresh raspberries for any occasion, from a spring birthday to afternoon tea.
We celebrated my mom’s birthday last week, and I served baked this Raspberry chambord loaf cake in her honor. This simple yet lovely last course hit all the right notes and highlights sweet spring berries!
Each golden slice reveals fresh berries and another handful tumbles over the pretty pink Chambord glaze. Fitting for a birthday, Mother’s Day, or just because, you’ll savor each scrumptious bite.
- 1 cup flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 6 Tbsp low-fat buttermilk, at room temperature
- 1/2 tsp vanilla extract
- 2 Tbsp Chambord
- 1 Tbsp lemon zest
- 1/4 cup unsalted butter, at room temperature
- 1/2 cup sugar
- 1 large egg, at room temperature
- 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 30 minutes; rotate pan and cover loaf loosely with foil to prevent overbrowning, then continue baking another 10 to 15 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.
- For the glaze, whisk together powdered sugar, lemon juice, and Chambord in a small bowl until smooth. 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.
Keywords: Raspberry, Chambord, Loaf Cake, Cake