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
Scale
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
