If you love sunny flavors and crave something sweet that’s simple enough for Sunday baking but special enough for gift-giving, this Lemon Raspberry Loaf Cake is a must-bake! Picture a buttery, rich crumb flecked with zesty lemon and bursting with juicy raspberries, then finished with a tangy drizzle that’ll have everyone reaching for a second slice. It’s the kind of recipe you’ll find yourself making again and again—perfect for brunch, afternoon tea, or whenever you want to treat yourself and your favorite people to a lemony, berry-kissed delight.
Ingredients You’ll Need
Gathering the ingredients for Lemon Raspberry Loaf Cake couldn’t be easier, and each one truly shines. From the brightness of fresh lemon to the pop of ripe raspberries, every ingredient has a role in flavor, texture, or that dreamy golden crumb. Let’s break down why you’ll want every single one in your kitchen!
- All-purpose flour: The backbone of our loaf, giving structure without heaviness for that soft, tender crumb.
- Baking powder & baking soda: A dynamic duo for lift, ensuring every slice is airy and light.
- Salt: Just a pinch, but it brings out every bright and buttery note in the cake.
- Unsalted butter (softened): Essential for richness and that perfectly moist texture—room temp is key for smooth mixing!
- Granulated sugar: Sweetens and softens the loaf while helping it turn lightly golden.
- Large eggs: Room-temperature eggs bind everything together and add richness for a satisfying bite.
- Sour cream: Adds a gentle tang and helps keep the crumb super moist and tender.
- Whole milk: Brings just the right amount of moisture without making the batter heavy.
- Lemon juice & zest: This dynamic lemony duo delivers vibrant flavor—use freshly squeezed and grated for maximum zing.
- Vanilla extract: Adds warmth and depth, letting the citrus and raspberries truly sing.
- Fresh raspberries: These juicy gems burst with flavor—tossing with flour keeps them perfectly suspended in the loaf.
- All-purpose flour (for tossing raspberries): A simple trick to prevent juicy berries from sinking to the bottom.
- Powdered sugar (for lemon glaze): For an easy, glossy glaze that ties everything together with a sweet-tart finish.
- Lemon juice (for lemon glaze): Extra punchy, extra tangy—because more lemon is always a good thing!
How to Make Lemon Raspberry Loaf Cake
Step 1: Prep the Pan and Oven
Start by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, letting the edges hang over for easy removal. This little bit of prep saves you from any sticky situations and ensures your Lemon Raspberry Loaf Cake releases perfectly every time.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until everything’s evenly blended. This quick step not only combines your leaveners but also removes any flour lumps, setting the stage for a beautifully even loaf.
Step 3: Cream Butter and Sugar
In a large mixing bowl, cream the softened butter and granulated sugar together with a hand mixer or stand mixer, beating until it’s pale and fluffy. This aeration is crucial—it lays the foundation for a moist, tender crumb that’s never dense.
Step 4: Add Eggs and Flavorings
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the sour cream, milk, lemon juice, lemon zest, and vanilla extract. This parade of flavors turns the base batter into something irresistible—zesty, creamy, and aromatic.
Step 5: Combine Wet and Dry
Add the dry ingredients to the wet mixture gradually, stirring only until just combined. Resist the urge to overmix, as that can toughen the loaf—stopping with a few streaks of flour left is perfect (they’ll mix in during the next step).
Step 6: Add the Raspberries
Toss the fresh raspberries with a tablespoon of flour, ensuring they’re lightly coated. Gently fold the berries into the batter with a spatula, so each bite of Lemon Raspberry Loaf Cake features a burst of juicy fruit and they stay evenly distributed.
Step 7: Bake!
Pour the batter into your prepared loaf pan and smooth the top with a spatula. Place in the oven and bake for 50–60 minutes, checking for doneness with a toothpick (it should come out clean or with a few moist crumbs—watch out for raspberry juice!). If the top browns too quickly, tent loosely with foil for the last 10–15 minutes.
Step 8: Cool and Glaze
Once your Lemon Raspberry Loaf Cake is out of the oven, let it cool in the pan for about 10 minutes. Then, use the parchment to lift it onto a wire rack to cool completely. Whisk together the powdered sugar and lemon juice for the glaze, then drizzle it generously over the cooled loaf. Tempting as it is, wait until it’s completely cool for the cleanest, prettiest drizzle!
How to Serve Lemon Raspberry Loaf Cake
Garnishes
For a touch of extra flair, dust your Lemon Raspberry Loaf Cake with powdered sugar or top with a few fresh raspberries and a sprinkle of lemon zest. The added pops of color and citrus aroma make each slice even more irresistible and photo-worthy.
Side Dishes
This loaf is a showstopper on its own, but for special occasions, try serving it alongside a dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream. Pair with hot tea, coffee, or lemony iced tea for a truly memorable afternoon treat.
Creative Ways to Present
If you’re hosting or gifting, slice the Lemon Raspberry Loaf Cake and arrange the pieces on a platter, alternating with fresh berries and lemon slices. Alternatively, wrap individual slices in parchment paper and tie with a ribbon for charming bake-sale or picnic goodies that everyone will love.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Lemon Raspberry Loaf Cake at room temperature, tightly wrapped, for up to three days. The loaf stays moist and delicious, with those raspberries keeping their flavor and the glaze soft on top. For longer storage, refrigerate for up to a week—just let it come to room temp before serving for the best flavor.
Freezing
Wish you could save a few slices for a later treat? Simply wrap individual slices or the whole loaf tightly in plastic wrap followed by foil, then pop it in the freezer for up to two months. Thaw overnight in the fridge or at room temperature for those surprise cravings.
Reheating
If you prefer a warm slice, gently reheat a piece of loaf cake in the microwave for 10–15 seconds. This revives the buttery flavor and soft crumb, making it taste freshly baked all over again. If glazed, the drizzle may soften, but the flavors remain bright and delicious.
FAQs
Can I use frozen raspberries for Lemon Raspberry Loaf Cake?
Absolutely! In fact, frozen raspberries are a great year-round substitute—just add them straight from the freezer into the batter after tossing with flour. No need to thaw, which helps keep the berries from bleeding into the cake.
Why do you toss raspberries in flour before adding them to the batter?
Tossing berries in flour is a smart baker’s trick that keeps the raspberries evenly suspended throughout the loaf, so you don’t end up with a soggy, fruity base and a plain top. This ensures every slice gets the perfect balance of fruit and cake.
What can I substitute for sour cream?
If you don’t have sour cream on hand, plain Greek yogurt works beautifully in this recipe, lending the same tangy richness and helping to keep the texture pleasantly moist.
How do I know when the loaf is fully baked?
Insert a toothpick into the center—if it comes out mostly clean (a few moist crumbs or a bit of berry juice is fine), the loaf is ready. Try not to overbake, as this could dry out your Lemon Raspberry Loaf Cake.
Can I make this recipe gluten-free?
Yes! Use your favorite 1:1 gluten-free flour blend in place of the all-purpose flour. Just make sure it contains xanthan gum or a similar binder to keep the texture soft and sliceable.
Final Thoughts
Bright, fresh, and absolutely irresistible, this Lemon Raspberry Loaf Cake brings joy to any table, whether it’s a casual coffee break or a special celebration. Once you try it, you’ll find yourself dreaming up new reasons to bake it again—so invite a friend, brew something hot, and savor every zesty, berry-filled bite!
Print
Lemon Raspberry Loaf Cake Recipe
- Total Time: 1 hour 10 minutes
- Yield: 10 slices 1x
- Diet: Vegetarian
Description
This Lemon Raspberry Loaf Cake is a delightful treat that balances the zesty flavors of lemon with the sweetness of raspberries. The moist and tender cake topped with a tangy lemon glaze is perfect for any occasion.
Ingredients
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 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 whole milk
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Additional:
- 1 cup fresh raspberries
- 1 tablespoon flour (for tossing raspberries)
Lemon Glaze (optional):
- 1/2 cup powdered sugar
- 1–2 tablespoons lemon juice
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
- In a medium bowl, whisk together dry ingredients. In a large mixing bowl, cream butter and sugar. Add eggs one at a time, then mix in sour cream, milk, lemon juice, lemon zest, and vanilla extract.
- Add dry ingredients to wet mixture, then fold in raspberries tossed in flour. Pour batter into pan and bake for 50–60 minutes.
- For the glaze, whisk powdered sugar and lemon juice. Drizzle over cooled loaf.
Notes
- This loaf is best stored at room temperature for up to 3 days or refrigerated for longer freshness.
- Frozen raspberries can be used—just don’t thaw them before folding into the batter.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 21g
- Sodium: 160mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
