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)
- 1/2 cup powdered sugar
- 1–2 tablespoons fresh lemon juice
For the glaze:
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.
Notes
- Use frozen raspberries if fresh are unavailable.
- For a lighter texture, use buttermilk instead of sour cream.
- Add poppy seeds for a lemon-poppy twist.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 24g
- Sodium: 190mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
