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.
Ingredients
Scale
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
Instructions
- 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.
- Sift flour, baking powder, and salt together in a medium mixing bowl. Create a fine, uniform dry mixture.
- 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.
- 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.
- Coat raspberries lightly with flour to prevent sinking during baking. This technique ensures even fruit distribution throughout the loaf.
- Delicately fold raspberries into batter, using minimal stirring to preserve fruit integrity and prevent color bleeding.
- 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.
- Allow cake to rest in pan for 15 minutes, then carefully lift using parchment paper edges. Transfer to wire rack for complete cooling.
- 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