Recipe for a raspberry lemon loaf cake: moist and tender lemon cake bursting with fresh raspberries, topped with raspberry lemon icing.
About Lemon Raspberry Loaf Cake:
Raspberry lemon loaf cake is a sour cream lemon loaf cake with fresh raspberries. It gets topped with a raspberry icing glaze
This post is sponsored by Minerva Dairy All thoughts and opinions are my own. Thank you for supporting brands that make In Bloom Bakery possible!
Ingredients for Lemon Raspberry Loaf Cake?
- Flour- all purpose flour will be used
- Baking powder and soda- leavens the loaf cake and gives it a fluffy texture
- Salt- helps to bring out all the flavors
- Sugar- granulated white sugar is used to sweeten the loaf cake
- Eggs- make sure they're room temperature
- Butter- unsalted, softened butter is used in this loaf cake
- Buttermilk- will help to make the loaf cake moist, make sure it's room temperature
- Sour cream- gives the loaf cake a great creamy flavor and also helps to make it moist, make sure it's room temperature
- Vanilla- adds a sweet note to the loaf cake, I always recommend vanilla bean paste for the best flavor
- Lemon juice and lemon zest- to give the loaf cake a fresh, lemony flavor
- Raspberries- fresh raspberries will be folded into the cake batter and used to make the icing
- Powdered sugar- used to make the lemon raspberry glaze
How to Make Lemon Raspberry Loaf Cake:
For the Lemon Raspberry Loaf Cake
Preheat the oven to 350 degrees.
Start by creaming ½ cup of softened, unsalted butter and 1 ¼ cups granulated white sugar together. Then add in 3 eggs and ½ teaspoon vanilla and mix with an electric mixer until light and fluffy, about 5 minutes. Next add in ½ cup of buttermilk, ½ cup of sour cream, 2 tablespoon lemon juice and 1 tablespoon lemon zest and combine.
Then sift 1 ¾ cups of flour, ½ teaspoon of salt, 1 teaspoon of baking powder and ¼ teaspoon of baking soda together. Add the dry ingredients to the wet ingredients and combine. Finally fold in the raspberries.
Pour the batter into a greased 9 x 5 x 3 loaf pan and bake at 350 degrees for 65-70 minutes, or until a toothpick comes out clean from the center. Let the loaf cake cool in the pan for 20 minutes, then transfer it to a cooling rack to completely cool.
For the Lemon Raspberry Glaze
While the loaf cake cools make the raspberry icing glaze. Puree ¼ cup or fresh raspberries then press the raspberry puree through a sieve. Sift 2 ¼ cups of powdered sugar into a bowl and add the strained raspberry puree and 3 tablespoon of lemon juice. Mix until smooth.
Once the loaf cake is cooled, pour the glaze over it and allow it to set. Then serve the loaf cake!
The loaf cake will stay fresh for three days in an airtight container.
If you make this recipe please tag me on Instagram @inbloombakery_ I would love to see your creations! Follow me on Pinterest for other dessert ideas.
Other Desserts to Try
Blueberry Vanilla Lavender Pie
Lemon Raspberry Loaf Cake
Ingredients
For the Lemon Raspberry Loaf Cake
- 1 ¾ cups all purpose flour, spooned and leveled
- ½ teaspoon salt
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ cup softened butter
- 1 ¼ cups granulated white sugar
- 3 eggs, at room temperature
- ½ teaspoon vanilla
- ½ cup buttermilk, at room temperature
- ½ cup sour cream, at room temperature
- 2 tablespoon fresh lemon juice
- 1 tablespoon lemon zest
- 6 oz fresh raspberries
For the Lemon Raspberry Glaze
- ¼ cup fresh raspberries
- 2 ¼ cups powdered sugar
- 3 tablespoon lemon juice
Instructions
For the Lemon Raspberry Loaf Cake
- Preheat the oven to 350 degrees. Spray a 9 x 5 x 3" loaf pan with non stick spray and set aside.
- Sift 1 ¾ cups of flour, ½ teaspoon of salt, 1 teaspoon of baking powder and ¼ teaspoon of baking soda together in a small bowl. Set aside.
- Cream ½ cup of softened, unsalted butter and 1 ¼ cups granulated white sugar together in a large bowl.
- Then add in 3 eggs and ½ teaspoon vanilla and mix with an electric mixer until light in color and fluffy, 2-3 minutes.
- Next add in ½ cup of buttermilk, ½ cup of sour cream, 2 tablespoon lemon juice and 1 tablespoon lemon zest and combine.
- Add the dry ingredients to the wet ingredients and combine.
- Finally, fold in the raspberries.
- Pour the batter into the prepared loaf pan and bake for 65-70 minutes, or until a toothpick comes out clean from the center.
- Let the loaf cake cool in the pan for 20 minutes, then transfer it to a cooling rack to completely cool.
For the Lemon Raspberry Glaze
- While the loaf cake cools make the lemon raspberry glaze. Puree ¼ cup or fresh raspberries then press the raspberry puree through a sieve.
- Sift 2 ¼ cups of powdered sugar into a bowl and add in the strained raspberry puree and 3 tablespoon of lemon juice. Mix until smooth.
- Once the loaf cake is cooled, pour the glaze over it and allow it to set. Then serve the loaf cake!
- The loaf cake will stay fresh for three days in an airtight container.
Thank you for sharing your recipes can't wait to tried them all! ❤️