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Lemon Raspberry Loaf Cake

Lemon Raspberry Loaf Cake

A delightful Lemon Raspberry Loaf Cake that pairs fresh lemons with sweet-tart raspberries for a joyful dessert experience.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 30 minutes
Total Time 1 hour 45 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1.5 cups all-purpose flour ensures a light and fluffy texture.
  • 1 cups granulated sugar adds sweetness and moisture to the loaf.
  • 2 tsp baking powder provides the necessary lift for a perfect rising cake.
  • 0.5 tsp salt enhances the flavors and balances sweetness.
  • 3 large eggs binds the ingredients and adds richness.
  • 0.5 cups unsalted butter use softened for better mixing and flavor.
  • 2 fresh lemons Zest and juice infused for vibrant citrus flavor.
  • 1 cups fresh raspberries brings a burst of juicy goodness in every bite.
For the Glaze
  • 1 cups powdered sugar sweetens the glaze and gives it a smooth texture.
  • 2 tbsp fresh lemon juice brightens up the glaze with additional lemon flavor.

Equipment

  • Loaf pan
  • Mixing bowls
  • Whisk
  • electric mixer

Method
 

How to Make Lemon Raspberry Loaf Cake
  1. Preheat your oven to 350°F (175°C). Grease a standard loaf pan well to keep the cake from sticking and ensure easy removal after baking.
  2. Whisk together the flour, baking powder, and salt in a bowl.
  3. Cream the softened butter and granulated sugar in a separate bowl until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition. Then stir in the lemon zest and juice.
  5. Combine the dry ingredients with the wet mixture.
  6. Pour the batter into the prepared pan and bake for 50-60 minutes.
  7. Cool the cake before glazing. Combine powdered sugar with lemon juice until smooth, then drizzle over the cooled loaf.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 40gProtein: 4gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 75mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 22gVitamin A: 300IUVitamin C: 5mgCalcium: 30mgIron: 1mg

Notes

Optional: Top with extra raspberries for a pop of color and freshness. Always make sure your butter is softened to room temperature before creaming it with sugar. Be careful not to overmix the batter after adding the flour and milk, as this can lead to a dense loaf instead of a fluffy texture.

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