Description
This Lemon Raspberry Loaf Cake is a bright and tangy treat perfect for any occasion. Moist and tender, it combines the fresh flavors of lemon zest and juice with bursts of juicy raspberries, baked into a soft, fluffy loaf cake. Ideal for breakfast, tea time, or dessert, this easy-to-make recipe yields a delicious cake with a lovely balance of sweet and tart.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- ¾ cup granulated sugar
- Zest of 2 lemons
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream or Greek yogurt
- 2 tablespoons fresh lemon juice
Add-ins
- 1 cup fresh raspberries
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan to ensure the cake releases easily after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined. Set this mixture aside for later.
- Cream Butter, Sugar, and Lemon Zest: In a large bowl, beat the softened butter, granulated sugar, and lemon zest until the mixture turns light and fluffy. This should take about 3-4 minutes and helps incorporate air, resulting in a tender cake.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to fully incorporate. Stir in the vanilla extract to enhance the flavor.
- Mix in Sour Cream and Lemon Juice: Add the sour cream (or Greek yogurt) along with the fresh lemon juice. Mix these in until combined to keep the batter moist and add extra lemony tang.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Overmixing can make the cake dense.
- Fold in Raspberries: Carefully fold the fresh raspberries into the batter, taking care not to crush them, which keeps the cake’s texture light and creates juicy pockets of fruit.
- Transfer to Pan: Pour the batter into the prepared loaf pan and smooth the top evenly.
- Bake: Bake the cake for 50-60 minutes. To check doneness, insert a toothpick into the center; it should come out clean or with just a few crumbs attached.
- Cool: Allow the cake to cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Use fresh raspberries to avoid excess moisture that frozen berries might add.
- If you don’t have sour cream, Greek yogurt is a great substitute to keep the cake moist.
- When folding in raspberries, be gentle to prevent the batter from turning pink and losing the fresh raspberry texture.
- The cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to 5 days.
- For added flavor, consider a simple lemon glaze made with powdered sugar and lemon juice drizzled over the cooled loaf.
