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Lemon Raspberry Loaf Cake

Recipe for a raspberry lemon loaf cake: moist and tender lemon cake bursting with fresh raspberries, topped with raspberry icing.
5 from 3 votes
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Course Dessert
Servings 8 slices

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.

Notes

The loaf cake will stay fresh for three days in an airtight container.
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