Go Back

Raspberry Lemon Loaf Cake

This Raspberry Lemon Loaf Cake is a delightful combination of tangy lemon and sweet raspberries. The light, moist cake is topped with a refreshing lemon glaze and syrup, making it the perfect dessert for any occasion. With a balance of bright lemon flavor and juicy raspberries, this loaf cake is sure to be a crowd-pleaser.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Cake
  • 2 cups all-purpose flour 280 g
  • 1 tsp baking powder 5 g
  • 1/4 tsp baking soda
  • 1/2 tsp salt 3 g
  • 1/2 cup unsalted butter 112 g, at room temperature
  • 1 cup granulated sugar 200 g
  • 2 Tbsp fresh lemon zest 6 g
  • 1 tsp vanilla extract 4 g
  • 1/2 tsp pure almond extract 2 g
  • 2 large eggs 100 g, at room temperature
  • 1 cup whole milk 240 g, at room temperature
  • 1/4 cup plain Greek yogurt 60 g, at room temperature
  • 1 cup fresh raspberries 170 g

Method
 

Instructions
  1. Preheat oven to 350°F and spray a 9 x 5-inch loaf pan with nonstick spray. Line the loaf pan with parchment paper.
  2. Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Reserve 1 tablespoon of the flour mixture to toss with raspberries.
  3. Beat butter and sugar in a large mixer bowl at medium speed until light and fluffy. Beat in lemon zest. Add vanilla and almond extracts.
  4. Reduce speed to low and add eggs one at a time.
  5. Combine milk and yogurt in a small bowl. Add flour mixture in three additions, alternating with the milk mixture (begin and end with flour mixture), just until incorporated.
  6. Toss raspberries with reserved flour mixture and gently fold into the batter.
  7. Pour batter into prepared pan; smooth the top and tap sharply to reduce air bubbles. Bake for 56 to 62 minutes, until cake springs back and a toothpick inserted in the center comes out with a few crumbs attached.
  8. In the last five minutes of baking, combine lemon juice and sugar in a small saucepan. Simmer, stirring occasionally, until the sugar dissolves and the syrup thickens, about 4 minutes.
  9. Remove cake from the oven and immediately brush the top with lemon syrup. Cool in pan for 10 minutes; carefully remove the cake from the pan and cool completely.
  10. Whisk together melted butter, salt, lemon zest, powdered sugar, and milk in a small bowl until smooth. Drizzle glaze over cake and let set before serving. Top with fresh raspberries.

Notes

  • Store leftover cake tightly covered in the refrigerator for up to 3 days; bring to room temperature before serving.