Bright, buttery, and brimming with fresh fruit flavor, this raspberry lemon loaf cake walks the perfect line between sweet and tart. Moist and tender with a delicate crumb, it’s the kind of bake that feels right at home at brunch or as an afternoon treat. Each slice is speckled with juicy raspberries and infused with citrus from both zest and syrup, all wrapped in a subtly tangy lemon glaze. It’s approachable enough for a casual baker, yet polished enough to serve to guests.

Unlike many lemon cakes that rely on extracts or artificial flavors, this one draws its punchy citrus notes from fresh lemon zest and juice. And thanks to the combination of Greek yogurt and whole milk, the crumb stays light while still offering a bit of richness. Whether you’re looking for a loaf to pair with coffee or a spring-inspired dessert, this cake is an elegant solution that delivers every time.

Why Almond Extract Deserves a Moment

Though it plays a small role, almond extract adds complexity to the batter and enhances the fruit’s natural sweetness. It’s a quiet background note you might not identify immediately, but it gives the cake a more rounded flavor and makes the lemon and raspberry stand out even more. If you don’t have almond extract on hand or prefer to avoid it, simply replace it with more vanilla extract or a touch of lemon extract for extra zing.

Ingredients That Make This Loaf Special

All-Purpose Flour – The foundation of the loaf, providing structure while keeping the crumb soft and tender.

Baking Powder & Baking Soda – A duo that ensures the loaf rises well without becoming dry or overly dense.

Unsalted Butter – Softened to room temperature, it whips with sugar to create a light, fluffy base.

Granulated Sugar – Sweetens the cake without overpowering the tartness of the lemon.

Fresh Lemon Zest & Juice – Lemon zest gets beaten into the butter for a fragrant aroma, while the juice becomes a syrup that soaks into the baked loaf for extra moisture and flavor.

Vanilla & Almond Extracts – These bring depth, with almond adding a slight nuttiness that complements the fruit.

Eggs – Bind the ingredients and help the cake set with structure.

Whole Milk & Greek Yogurt – The mix of dairy adds moisture and a bit of tang that pairs beautifully with the raspberries.

Fresh Raspberries – Tossed in flour before folding into the batter, they hold their shape and prevent sinking during baking.

Powdered Sugar, Butter, and More Lemon – For a smooth glaze that adds sweetness and visual appeal without overwhelming the loaf.

Ingredient Swaps:

Raspberries: Try blueberries, chopped strawberries, or blackberries if raspberries aren’t available.
Greek Yogurt: Sour cream works well here too.
Whole Milk: Can be replaced with a plant-based milk, though it may slightly affect texture.

Step-by-Step: How to Bake a Raspberry Lemon Loaf Cake

1. Prep the Pan and Oven

Set your oven to 350°F (175°C). Lightly coat a 9×5-inch loaf pan with baking spray, then line it with parchment paper for easier removal later.

2. Mix the Dry Ingredients

In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Scoop out one tablespoon of this mix and set it aside—that’s for the raspberries later.

3. Cream Butter and Sugar

Using a stand mixer or hand mixer, beat the butter and granulated sugar together until pale and fluffy. This should take about 3–4 minutes. Add the lemon zest at this stage—beating it into the butter helps release the oils for maximum aroma.

4. Add Extracts and Eggs

Stir in the vanilla and almond extracts. Then, add the eggs one at a time, mixing on low speed until fully combined. Don’t worry if the mixture looks slightly curdled after the eggs; it will smooth out when the dry and wet ingredients are incorporated.

5. Combine the Wet and Dry

In a small bowl, whisk together the milk and yogurt. Add the dry ingredients in three additions, alternating with the milk mixture. Begin and end with the dry ingredients, mixing just until everything is incorporated. Avoid overmixing, which can lead to a dense cake.

6. Fold in the Raspberries

Toss the raspberries in the reserved tablespoon of flour. This helps suspend them in the batter so they don’t sink. Gently fold them in with a spatula, taking care not to crush them too much.

7. Pour and Bake

Spoon the batter into your prepared pan and smooth the top with a spatula. Tap the pan lightly on the counter to eliminate any large air bubbles. Bake for 56 to 62 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.

8. Add the Lemon Syrup

During the last five minutes of baking, combine lemon juice and sugar in a small saucepan over medium heat. Stir until the sugar dissolves and the syrup slightly thickens. Once the cake is out of the oven, brush it immediately with the warm syrup—it will soak into the cake while it’s still hot, enhancing both flavor and moisture.

9. Cool and Glaze

Let the cake rest in the pan for 10 minutes before transferring it to a wire rack to cool completely. For the glaze, whisk together the melted butter, a pinch of salt, lemon zest, powdered sugar, and milk until smooth. Drizzle over the cooled cake and let it set. If desired, garnish with extra raspberries.

Serving Suggestions

This loaf shines as-is, but you can elevate it with a few thoughtful pairings:

Serve slices with a dollop of whipped cream or a spoonful of lemon curd.
Pair with earl grey or chamomile tea for a relaxing afternoon treat.
Toast lightly and serve with a spread of cream cheese for a breakfast twist.

Storage and Leftover Tips

To keep the loaf moist, wrap it tightly in plastic wrap or store it in an airtight container in the refrigerator. It stays fresh for up to 3 days. Before serving, bring it to room temperature or warm individual slices slightly in the microwave.

To freeze: Skip the glaze, wrap the fully cooled cake in foil, and store in a freezer-safe bag for up to 2 months. Thaw overnight in the fridge, then glaze before serving.

Repurpose leftovers: Toast and top with ricotta and honey, or cube and layer into a lemon-berry trifle with whipped cream and extra fruit.

This raspberry lemon loaf cake is a simple yet rewarding bake—fresh, balanced, and endlessly adaptable for any season or occasion.