If you’re craving a slice of pure sunshine, this Lemon Raspberry Loaf Cake delivers happiness in every bite. Bursting with tangy lemon zest and pops of juicy raspberry, this cake is moist, tender, and perfumed with the irresistible aroma of fresh citrus. Whether you serve it as an elegant afternoon treat, breakfast indulgence, or sweet ending to a meal, Lemon Raspberry Loaf Cake is guaranteed to brighten any table and win hearts all year round.

Lemon Raspberry Loaf Cake Recipe - Recipe Image

Ingredients You’ll Need

Great baking starts with the right ingredients. This Lemon Raspberry Loaf Cake keeps things straightforward but lets each component shine, adding bold flavor, perfect texture, and gorgeous color. Let’s break down what you’ll need and why!

All-purpose flour: The sturdy backbone of the loaf, lending structure while keeping the crumb soft and inviting.
Baking powder: This little powerhouse helps the cake rise to a lovely height and stay light.
Baking soda: Works with both the lemon juice and buttermilk for gentle, reliable lift and just the right touch of tenderness.
Salt: Even in desserts, a pinch of salt brings out all the brightness of lemon and sweetness of raspberry.
Unsalted butter (softened): Adds rich flavor and a wonderfully velvety crumb when creamed with sugar.
Granulated sugar: Sweetens the cake and helps whip air into the butter for a delicate texture.
Large eggs: Eggs bind the ingredients for a cake that slices clean and tastes decadent every time.
Sour cream: Brings moisture and a tangy creaminess that’s the secret to the cake’s irresistible moistness.
Milk: Helps thin the batter just enough, making it pourable while staying rich and delicious.
Lemon zest: The true star for flavor, lemon zest infuses every bite with bright, fragrant citrus.
Fresh lemon juice: Intensifies both flavor and aroma, making the loaf taste fresh and sunny.
Vanilla extract: Gives warm depth that balances out sharp citrus and juicy berries.
Fresh raspberries: Jewel-like bursts of tartness that pair perfectly with sweet lemony cake; frozen (not thawed) work in a pinch, too.
Flour (for tossing raspberries): A clever trick to keep berries suspended throughout the loaf, not sinking to the bottom.
Powdered sugar (for glaze): Melts beautifully for a sweet, glossy finish on top.
Fresh lemon juice (for glaze): Delivers a bright, tangy punch to the drizzle that sets this cake apart.

How to Make Lemon Raspberry Loaf Cake

Step 1: Prep Your Pan and Preheat

Start by preheating your oven to 350°F. To prevent any sticky situations, grease and flour a standard 9×5-inch loaf pan or line it with parchment paper, leaving a bit of an overhang so you can lift out your Lemon Raspberry Loaf Cake with ease later on.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together your flour, baking powder, baking soda, and salt. This simple step ensures things stay evenly distributed throughout the batter and guarantees each bite tastes just right.

Step 3: Cream Butter and Sugar

With an electric mixer, beat your softened butter and sugar in a large mixing bowl until the mixture turns light and fluffy. This aeration means you’ll get an extra-tender loaf, so don’t rush this part — two to three minutes does wonders!

Step 4: Add Eggs and Wet Ingredients

Beat in the eggs one at a time, allowing each to fully incorporate. Stir in the sour cream, milk, zippy lemon zest, fresh lemon juice, and that splash of vanilla. Now your kitchen will start to smell like a bakery’s citrus grove.

Step 5: Combine Wet and Dry Mixtures

Gently fold the dry ingredients into the wet mixture, stirring only until just combined. Overmixing can make the loaf tough, so stop as soon as you don’t see streaks of flour.

Step 6: Prepare and Fold In Raspberries

Toss your raspberries in a tablespoon of flour — this trick keeps them from sinking to the bottom — then tenderly fold them into the batter. Try not to mash them; you want bold red pockets of fruit scattered through your Lemon Raspberry Loaf Cake.

Step 7: Bake

Pour the luscious batter into your prepared pan, smoothing the top with a spatula. Slide it into the oven and bake for 50 to 60 minutes, until a toothpick poked in the center comes out clean or with just a few moist crumbs. The wait is worth it, promise!

Step 8: Cool

Let the loaf cool in the pan for about 10 minutes. Then use the parchment sling (or a knife, if not) to lift the cake out and set it on a wire rack. Cool completely — this step helps prevent the glaze from melting right off.

Step 9: Make the Lemon Glaze

In a small bowl, whisk the powdered sugar with 1 to 2 tablespoons of lemon juice until you reach a pourable, glossy consistency. Adjust the lemon juice to taste and drizzle generously over your cooled Lemon Raspberry Loaf Cake.

How to Serve Lemon Raspberry Loaf Cake

Garnishes

This loaf is gorgeous as is, but a sprinkle of fresh raspberries, curls of lemon zest, or even a dusting of powdered sugar makes it truly picture-perfect. For a pop of color, a few edible flowers or mint leaves go a long way in elevating your Lemon Raspberry Loaf Cake from homey to high-tea elegant.

Side Dishes

Pair each slice with a delicate cup of hot tea, an icy glass of lemonade, or a dollop of lightly whipped cream for dessert. For brunch, serve alongside Greek yogurt, fresh berries, or juicy citrus salads to double down on brightness and freshness.

Creative Ways to Present

Consider cutting thick slices and arranging them on a wooden board with a drizzle of extra glaze and a scattering of berries for a rustic, shareable treat. You can also cube the loaf and layer it into parfaits with whipped cream and more raspberries—instant Lemon Raspberry Loaf Cake trifle! For make-ahead gatherings, serve individual slices wrapped in parchment and tied with kitchen twine as charming gifts.

Make Ahead and Storage

Storing Leftovers

Your Lemon Raspberry Loaf Cake will stay moist and flavorful for up to three days at room temperature if you keep it in an airtight container. If you added the lemon glaze, let it set before storing to prevent any sticky messes.

Freezing

Freeze the unglazed loaf, tightly wrapped in plastic and foil, for up to three months. For best results, add the glaze after thawing. Individual slices can be wrapped and frozen too — perfect for those single-serve cravings!

Reheating

If you love a warm slice, microwave individual pieces for about 15 seconds. For a crisp edge and soft center, toast slices briefly in a toaster oven. If enjoying from frozen, thaw overnight in the fridge before warming gently.

FAQs

Can I use frozen raspberries instead of fresh?

Absolutely! If you can’t find fresh, use frozen raspberries but don’t thaw them first. Tossing them in flour still helps prevent sinking and excessive bleeding into the batter.

What’s the secret to keeping the loaf moist?

The combination of sour cream and a careful balance of wet and dry ingredients is key. Be sure to measure accurately and avoid overbaking so your Lemon Raspberry Loaf Cake stays soft and tender.

Why do my raspberries sometimes sink to the bottom?

Tossing them in a tablespoon of flour helps suspend them in the batter, but for heavy or very juicy berries, be as gentle as possible when folding them in—overmixing can cause them to drop.

Can I add extra flavors?

Yes! Stir in a tablespoon of poppy seeds for a lemon-poppy twist or add an extra teaspoon of vanilla for a richer, more aromatic loaf.

How do I know when the loaf is done?

The best method is the tried-and-true toothpick test: Insert a toothpick into the center, and if it comes out clean or with just a couple moist crumbs, your Lemon Raspberry Loaf Cake is ready.

Final Thoughts

This cheerful Lemon Raspberry Loaf Cake truly brings a slice of joy to any day, whether you’re sharing with friends or sneaking a piece with your morning coffee. Give it a try, play with your favorite twists, and watch it become a beloved treat in your own kitchen!

Lemon Raspberry Loaf Cake Recipe

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4.8 from 7 reviews

Author: admin
Total Time: 1 hour 10 minutes
Yield: 8 slices 1x
Diet: Vegetarian

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Description

This Lemon Raspberry Loaf Cake is a delightful combination of tangy lemon and juicy raspberries in a moist, tender cake. Perfect for brunch, dessert, or a sweet treat with tea or coffee.

Ingredients

Scale

Dry Ingredients:

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt

Wet Ingredients:

1/2 cup unsalted butter (softened)
3/4 cup granulated sugar
2 large eggs
1/4 cup sour cream
1/4 cup milk
Zest of 1 lemon
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract

Additional:

1 cup fresh raspberries
1 tablespoon flour (for tossing raspberries)

For the glaze:

1/2 cup powdered sugar
1–2 tablespoons fresh lemon juice

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Instructions

Preheat the oven: Preheat to 350°F. Grease and flour a 9×5-inch loaf pan or line with parchment paper.
Mix dry ingredients: Whisk flour, baking powder, baking soda, and salt in a medium bowl.
Beat butter and sugar: In a large bowl, beat butter and sugar until light and fluffy.
Add wet ingredients: Add eggs one at a time, then mix in sour cream, milk, lemon zest, lemon juice, and vanilla.
Combine: Gradually add dry ingredients, fold in raspberries tossed in flour.
Bake: Pour batter into pan and bake for 50–60 minutes until a toothpick comes out clean.
Make glaze: Whisk powdered sugar with lemon juice until smooth, drizzle over cooled loaf.