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Raspberry Chambord Loaf Cake

Raspberry Chambord Loaf Cake



  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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