Simple & Zesty Raspberry Lemon Loaf Cake Recipe For Bakers

Fresh summer breezes whisper promises of a delightful raspberry lemon loaf cake that sings with bright, zesty flavors.

Sunshine-kissed berries dance through soft, tender crumbs, creating a symphony of sweet and tangy notes.

Subtle hints of citrus weave magical threads throughout each slice, inviting pure culinary joy.

Baking this treat feels like capturing a moment of pure happiness in your kitchen.

Delicate crackles emerge from the golden crust, promising incredible texture with every bite.

Sweet memories blend seamlessly with simple ingredients you already know and love.

You’ll want to slice this gorgeous loaf and share its irresistible charm with everyone around you.

Raspberry Lemon Loaf Cake with a Tangy Touch

• Enjoy the vibrant combination of tangy lemon and sweet raspberries that create a delightful flavor explosion in every bite.
• Perfect for bakers of all skill levels, this recipe offers simple steps and readily available ingredients that guarantee a delicious result with minimal effort.
• Ideal for breakfast, brunch, afternoon tea, or as a light dessert that appeals to both kids and adults with its bright, crowd-pleasing taste.
• Using parchment paper and a single mixing bowl makes this recipe a breeze to prepare and clean, saving you precious time and kitchen mess.

Ingredients Behind Raspberry Lemon Loaf Cake

• All-Purpose Flour: The base that provides structure and texture to the loaf cake.
• Baking Powder: A leavening agent that helps the cake rise and become light and fluffy.
• Salt: Enhances the overall flavor of the cake.

• Butter: Softened butter creates a rich and tender crumb in the cake.
• Sugar: Adds sweetness and helps to create a tender texture.
• Eggs: Provide structure, moisture, and help bind the ingredients together.
• Lemon Juice, Milk: Add moisture and contribute to the cake's tangy lemon flavor.
• Vanilla Extract: Adds depth and enhances the overall flavor profile.
• Lemon Zest: Provides a bright, intense lemon flavor throughout the cake.

• Raspberries: Fresh berries that add bursts of fruity flavor and color to the loaf.
• Powdered Sugar, Lemon Juice: Create a smooth, tangy glaze to drizzle over the cooled cake.

Mixing and Baking Raspberry Lemon Loaf Cake

Step 1: Prep the Oven and Pan

Heat the oven to 350F (175C).

Grab a loaf pan and coat it with cooking spray or butter.

Line the bottom and sides with parchment paper, allowing some overhang for easy cake removal.

Step 2: Mix Dry Ingredients

Grab a medium bowl and whisk together flour, baking powder, and salt until perfectly combined.

Set this mixture aside for later.

Step 3: Cream Butter and Sugar

In a large mixing bowl, beat softened butter and sugar until the mixture becomes light, fluffy, and almost cloud-like.

This should take about 2-3 minutes.

Add eggs one at a time, mixing thoroughly after each addition.

Stir in fresh lemon zest and vanilla extract for a burst of flavor.

Step 4: Combine Wet and Dry Mixtures

In a small bowl, blend lemon juice and milk.

Slowly add dry ingredients to the butter mixture, alternating with the milk mixture.

Start and end with dry ingredients.

Mix gently until just combined – avoid overmixing.

Step 5: Prepare Raspberries

Gently toss raspberries with a sprinkle of flour.

This clever trick prevents the berries from sinking to the bottom of the cake during baking.

Step 6: Fold in Raspberries

Carefully fold the flour-coated raspberries into the batter.

Use a gentle hand to distribute them evenly without crushing the delicate fruit.

Step 7: Bake the Cake

Pour the batter into the prepared pan, smoothing the top with a spatula.

Slide the pan into the preheated oven and bake for 50-60 minutes.

The cake is done when a toothpick inserted into the center comes out clean.

Step 8: Cool and Release

Allow the cake to rest in the pan for 10 minutes.

Then use the parchment paper edges to lift the cake onto a wire rack for complete cooling.

Step 9: Create Lemon Glaze

Whisk powdered sugar and lemon juice in a small bowl until you achieve a smooth, drizzle-worthy consistency.

Pour the glaze over the completely cooled cake.

For an extra pop of flavor, sprinkle some additional lemon zest on top.

Little Extras for Raspberry Lemon Loaf Cake Success

• Toss raspberries in flour before adding to batter to ensure even distribution and prevent them from dropping to the bottom of the cake.
• Use fresh lemon zest for maximum flavor intensity and bright citrusy notes that elevate the entire cake's taste profile.
• Allow butter and eggs to reach room temperature before mixing to create a smoother, more consistent batter with better texture.
• Check cake doneness early to avoid overbaking, which can result in a dry loaf; start testing at 50 minutes with a toothpick.
• Wait until the cake is completely cool before adding lemon glaze to prevent it from absorbing into the cake and losing its glossy finish.

Save and Slice Raspberry Lemon Loaf Cake Smoothly

• Store the raspberry lemon loaf cake in an airtight container or wrapped tightly in plastic wrap in the refrigerator for up to 5 days. Keep the glaze separate until serving to prevent sogginess.
• Wrap the completely cooled cake tightly in plastic wrap, then aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
• Cut the cake into individual slices, wrap each slice separately in plastic wrap, then place in a freezer bag. Store for up to 2 months. Thaw at room temperature for 30-45 minutes.
• Warm individual slices in the microwave for 10-15 seconds or in a preheated oven at 300F for 5-7 minutes. Add a fresh drizzle of lemon glaze after reheating to restore moisture and flavor.

Complement Raspberry Lemon Loaf Cake with These

• Pair with Chilled White Wine: Select a crisp Sauvignon Blanc or Pinot Grigio that complements the cake's bright lemon and raspberry flavors, cutting through the sweetness with refreshing acidity.
• Enhance with Lavender Earl Grey Tea: Brew a delicate Earl Grey tea with subtle lavender notes that beautifully harmonize with the cake's citrusy and berry undertones, creating a sophisticated afternoon treat.
• Serve Alongside Mascarpone Cream: Dollop a light, creamy mascarpone mixture with a hint of honey beside the cake, adding a luxurious and smooth counterpoint to the cake's zesty and fruity profile.
• Complement with Fresh Berries: Garnish the plate with a small cluster of fresh mixed berries like blueberries and strawberries, echoing the raspberry's flavor and providing a vibrant, palate-cleansing element.

Swaps and Styles for Raspberry Lemon Loaf Cake

• Gluten-Free Raspberry Lemon Delight: Replace wheat flour with a gluten-free blend, ensuring the cake remains moist and tender for those with wheat sensitivities.
• Vegan Berry Citrus Loaf: Substitute eggs with flax eggs, use plant-based butter, and swap dairy milk with almond or oat milk for a completely plant-based version.
• Low-Sugar Raspberry Citrus Cake: Use a sugar substitute like stevia or monk fruit sweetener, reducing overall sugar content while maintaining the cake's delightful flavor profile.
• Dairy-Free Zesty Raspberry Cake: Replace butter with coconut oil and use lactose-free milk or plant-based milk alternatives to create a version suitable for dairy-intolerant individuals.

FAQs

• Why do I need to toss raspberries in flour before adding them to the batter?

Tossing raspberries in flour helps prevent them from sinking to the bottom of the cake during baking. The light coating of flour creates a barrier that keeps the berries suspended in the batter, ensuring an even distribution throughout the loaf.

• Can I use frozen raspberries instead of fresh ones?

Yes, you can use frozen raspberries, but don’t thaw them first. Add the frozen raspberries directly to the batter, still coated with flour. This helps prevent color bleeding and maintains the berries’ shape during baking.

• How do I know when the loaf cake is fully baked?

Insert a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is done. Avoid overbaking, as this can make the cake dry and tough. The baking time is typically 50-60 minutes at 350F.

• What gives this loaf cake its bright flavor?

The combination of fresh lemon zest and lemon juice provides a vibrant, citrusy flavor throughout the cake. The zest contains essential oils that add intense lemon flavor, while the juice adds brightness and helps balance the sweetness of the cake.

Raspberry Lemon Loaf Cake Recipe

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4.5 from 26 reviews

• Total Time: 1 hour 15 minutes
• Yield: 8 1x

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Description

Indulgent raspberry lemon loaf cake brings Mediterranean sunshine into your kitchen with its zesty, sweet profile. Delicate crumb and bright flavors promise a delightful dessert experience you’ll savor from first bite to last.

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Ingredients

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Main Ingredients:

• 1 1/2 cups (192 grams) all-purpose flour
• 1 1/2 cups (180 grams) fresh raspberries
• 1 cup (200 grams) granulated sugar
• 2 large eggs
• 1/2 cup (113 grams) unsalted butter, softened

Liquid and Flavoring Ingredients:

• 1/2 cup (120 milliliters) whole milk
• 1/3 cup (80 milliliters) fresh lemon juice (about 2 lemons)
• 1 teaspoon vanilla extract
• 2 lemons zest
• 1 lemon zest (optional for extra flavor)

Dry and Coating Ingredients:

• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 tablespoon flour (to coat raspberries)
• 1 cup (120 grams) powdered sugar
• 2–3 tablespoons fresh lemon juice

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Instructions

1. Prepare the oven by heating to 350F (175C). Coat a 9×5-inch loaf pan with butter and line with parchment paper, allowing overhang for easy extraction.
2. Sift flour, baking powder, and salt together in a medium mixing bowl. Create a fine, uniform dry mixture.
3. Using an electric mixer, cream butter and sugar until pale and voluminous, approximately 3 minutes. Incorporate eggs individually, ensuring thorough blending after each addition. Mix in lemon zest and vanilla extract until evenly distributed.
4. Combine lemon juice and milk in a separate container. Alternate adding dry ingredients and milk mixture to the butter blend, beginning and concluding with dry ingredients. Mix gently to maintain batter’s delicate texture.
5. Coat raspberries lightly with flour to prevent sinking during baking. This technique ensures even fruit distribution throughout the loaf.
6. Delicately fold raspberries into batter, using minimal stirring to preserve fruit integrity and prevent color bleeding.
7. Transfer batter to prepared pan, smoothing the surface for even baking. Bake for 55-65 minutes, checking doneness with a toothpick that should emerge clean when inserted into cake’s center.
8. Allow cake to rest in pan for 15 minutes, then carefully lift using parchment paper edges. Transfer to wire rack for complete cooling.
9. Whisk powdered sugar and lemon juice until achieving a glossy, smooth glaze. Drizzle generously over cooled cake, garnishing with additional lemon zest for vibrant presentation.

Notes

• Prevent raspberry sinking by gently coating berries in flour before folding into batter, ensuring even distribution and preventing bottom-heavy cake.
• Create extra moisture by using room temperature eggs and butter, which blend more smoothly and create a softer, more tender crumb.
• Adjust sweetness levels by reducing sugar or substituting with alternative sweeteners like honey or maple syrup for a healthier version.
• Enhance flavor complexity by adding a pinch of cardamom or replacing vanilla extract with almond extract for subtle depth and intrigue.

• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 320
• Sugar: 30 g
• Sodium: 150 mg
• Fat: 15 g
• Saturated Fat: 9 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 42 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 70 mg