Lemon Raspberry Loaf Cake Recipe

If you have been searching for a delightful treat that manages to balance fruity brightness with a tender crumb, look no further than this Lemon Raspberry Loaf Cake Recipe. Bursting with juicy raspberries and vibrant lemon zest, this cake offers a perfect harmony of sweet and tangy flavors in every bite. Whether for brunch, a tea party, or a simple afternoon indulgence, this cake’s moist texture and refreshing notes will quickly become a favorite in your baking repertoire. Trust me, once you try this recipe, it will be hard not to make it again and again.

Ingredients You’ll Need

All the ingredients in this Lemon Raspberry Loaf Cake Recipe are straightforward but essential, coming together to create a luscious texture and lively flavor profile. Each element plays a role in ensuring the cake rises properly, tastes fresh, and looks irresistible.

• 1 ½ cups all-purpose flour: The base that provides structure and stability to your loaf.
• 1 teaspoon baking powder: Helps the cake rise and become fluffy without heaviness.
• ½ teaspoon baking soda: Works with acidic ingredients to lighten the texture.
• ¼ teaspoon salt: Enhances all the other flavors and balances sweetness.
• ¾ cup granulated sugar: Sweetens the loaf while promoting moisture retention.
• Zest of 2 lemons: Adds a zesty, aromatic pop of citrus that brightens every bite.
• ½ cup unsalted butter, softened: Richness and tenderness come from this creamy essential.
• 2 large eggs: Bind ingredients and contribute to the cake’s golden color.
• 1 teaspoon vanilla extract: Adds warmth and complexity to the flavor.
• ½ cup sour cream or Greek yogurt: Introduces moisture and a subtle tang for balance.
• 2 tablespoons fresh lemon juice: Amplifies the citrus flavor and reacts with baking soda for lift.
• 1 cup fresh raspberries: Provide bursts of juicy sweetness and lovely pink hue throughout the loaf.

How to Make Lemon Raspberry Loaf Cake Recipe

Step 1: Prepare Your Pan and Preheat the Oven

Start by preheating your oven to 350°F (175°C). Then, grease and flour a 9×5-inch loaf pan thoroughly. This essential step prevents sticking and ensures your loaf comes out clean with a perfect crust.

Step 2: Combine Dry Ingredients

In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Mixing these evenly ahead of time helps your cake rise consistently and keeps the texture light but sturdy.

Step 3: Beat Butter, Sugar, and Lemon Zest

In a large bowl, use a mixer to beat the softened butter, granulated sugar, and lemon zest until the mixture is light and fluffy. This step is crucial because it aerates the butter, which directly impacts the cake’s tender crumb and fresh citrus aroma.

Step 4: Add Eggs and Vanilla

Next, add the eggs one at a time, ensuring each one is fully incorporated before adding the next. Then stir in the vanilla extract, which elevates the overall flavor and adds a cozy note that complements the lemons and berries.

Step 5: Stir in Sour Cream and Lemon Juice

Mix in the sour cream or Greek yogurt alongside the fresh lemon juice. These ingredients bring moisture and a subtle tang that balances the sweetness perfectly, creating a moist yet fluffy loaf.

Step 6: Combine Wet and Dry Ingredients

Gradually fold the flour mixture into the wet mixture. Be gentle and mix just until combined to avoid overworking the batter, which could make the cake dense instead of light and airy.

Step 7: Fold in Fresh Raspberries

Carefully fold in fresh raspberries, taking care not to crush them. This step adds delightful pops of juicy fruit that burst as you bite into the cake, brightening the taste and adding beautiful color.

Step 8: Bake the Cake

Pour the batter into the prepared loaf pan and smooth the surface. Bake for 50-60 minutes until a toothpick inserted in the center comes out clean. The cake will have a golden crust and a wonderfully fragrant citrus aroma filling your kitchen.

Step 9: Cool Before Slicing

Let the cake cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely. This resting period allows the loaf to set perfectly, making it easier to slice without crumbling.

How to Serve Lemon Raspberry Loaf Cake Recipe

Garnishes

For a simple yet elegant touch, dust the cake with powdered sugar or add a light drizzle of a lemon glaze. You can also top slices with a few fresh raspberries or a sprig of mint to brighten the presentation and invite a burst of fresh flavor.

Side Dishes

This Lemon Raspberry Loaf Cake pairs beautifully with a cup of hot tea or coffee for a cozy afternoon treat. For a brunch spread, serve alongside fresh fruit or a dollop of whipped cream to complement its bright and tender crumb.

Creative Ways to Present

Slice and serve your loaf cake alongside bowls of fresh raspberries and lemon wedges for an interactive dessert experience. Another fun idea is to turn slices into mini trifles layered with mascarpone cream and berry compote to wow your guests with something unexpected.

Make Ahead and Storage

Storing Leftovers

Keep any leftover cake wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to 3 days, maintaining its moisture and flavor. If your kitchen is warm, refrigeration is a good idea but allow the cake to come to room temperature before serving.

Freezing

This Lemon Raspberry Loaf Cake Recipe freezes wonderfully. Wrap the whole loaf or individual slices tightly in plastic wrap followed by aluminum foil, and store in the freezer for up to 2 months. Thaw overnight in the refrigerator for best texture.

Reheating

To refresh leftover slices, warm them briefly in the microwave for 10-15 seconds or pop them in a warm oven (about 300°F) for a few minutes. This brings back the softness and revives the cake’s lemony aroma beautifully.

FAQs

Can I use frozen raspberries instead of fresh?

Yes, frozen raspberries can be used but be sure to thaw and drain them well to prevent excess moisture from weighing down the batter. Fold them in gently just like fresh berries.

Is Greek yogurt a good substitute for sour cream?

Absolutely! Greek yogurt works perfectly in this recipe, adding tang and moisture with a slightly healthier profile, without sacrificing the cake’s tender crumb.

Can I make this cake gluten-free?

Yes, you can substitute a gluten-free all-purpose flour blend that includes xanthan gum. Just make sure the blend is suited for baking to maintain the loaf’s texture.

How long will the cake stay fresh?

When stored properly at room temperature, the cake stays fresh and moist for up to 3 days. Refrigeration can extend freshness by a day or two but may slightly dry out the cake.

Can I add a lemon glaze on top?

Definitely! A simple glaze made from powdered sugar and lemon juice is a fantastic way to enhance the citrus flavor and add a pretty glossy finish to your loaf cake.

Final Thoughts

This Lemon Raspberry Loaf Cake Recipe is a true gem — combining simple ingredients with fresh flavors to create an irresistibly tender and flavorful cake. I can’t recommend it enough for your next baking adventure or special occasion. Give it a try, and you may find that it becomes your go-to recipe whenever you want to impress or simply treat yourself to something wonderfully delicious.

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