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5 from 5 ratings

Lemon Raspberry Loaf Cake

Yield: 8 slices
Prep: 20 minutes
Cook: 1 hour 5 minutes
Recipe for a raspberry lemon loaf cake: moist and tender lemon cake bursting with fresh raspberries, topped with raspberry icing.
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Ingredients

For the Lemon Raspberry Loaf Cake

  • 1 3/4 cups all purpose flour, spooned and leveled
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 cup softened butter
  • 1 1/4 cups granulated white sugar
  • 3 eggs, at room temperature
  • 1/2 tsp vanilla
  • 1/2 cup buttermilk, at room temperature
  • 1/2 cup sour cream, at room temperature
  • 2 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 6 oz fresh raspberries

For the Lemon Raspberry Glaze

  • 1/4 cup fresh raspberries
  • 2 1/4 cups powdered sugar
  • 3 tbsp 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 3/4 cups of flour, 1/2 tsp of salt, 1 tsp of baking powder and 1/4 tsp of baking soda together in a small bowl. Set aside.
  • Cream 1/2 cup of softened, unsalted butter and 1 1/4 cups granulated white sugar together in a large bowl.
  • Then add in 3 eggs and 1/2 tsp vanilla and mix with an electric mixer until light in color and fluffy, 2-3 minutes.
  • Next add in 1/2 cup of buttermilk, 1/2 cup of sour cream, 2 tbsp lemon juice and 1 tbsp 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 1/4 cup or fresh raspberries then press the raspberry puree through a sieve.
  • Sift 2 1/4 cups of powdered sugar into a bowl and add in the strained raspberry puree and 3 tbsp 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.
Course: Dessert
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