Raspberry Lemon Loaf Cake

why make this recipe

This Raspberry Lemon Loaf Cake is bright, simple, and quick to bake. You get a soft cake with fresh raspberry pockets and a light lemon taste. It works well for breakfast, tea time, or a small dessert.

introduction

This loaf tastes like spring. The lemon zest and juice make the cake fresh and bright. The raspberries add sweet tart bites. This loaf also pairs well with a cold drink like blue raspberry lemonade for a sunny snack.

how to make Raspberry Lemon Loaf Cake

Make the batter in two bowls: wet and dry. Mix the wet ingredients, then add the dry mix little by little with buttermilk. Fold in the raspberries gently so they do not break. Bake until a toothpick comes out clean. Cool the loaf before slicing so it holds its shape.

Ingredients :

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 cup buttermilk
• Zest of 2 lemons
• 1 cup fresh raspberries
• Juice of 2 lemons

Directions :

1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, cream together butter and sugar until light and fluffy.
3. Add eggs one at a time, mixing well after each. Stir in vanilla and lemon zest.
4. In another bowl, whisk together flour, baking powder, baking soda, and salt.
5. Gradually add dry ingredients to the wet mixture, alternating with buttermilk until just combined.
6. Gently fold in the raspberries.
7. Pour the batter into the prepared loaf pan, smoothing the top.
8. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
9. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

how to serve Raspberry Lemon Loaf Cake

Slice the loaf thin or thick. Serve at room temperature or slightly warm. A small dusting of powdered sugar or a simple lemon glaze brightens the flavor. You can serve a slice with tea or with a chilled drink like blue raspberry lemonade for a fresh combo.

how to store Raspberry Lemon Loaf Cake

Wrap the cooled loaf in plastic wrap or store in an airtight container. Keep at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week or freeze slices for up to 3 months. Thaw slices at room temperature before serving.

tips to make Raspberry Lemon Loaf Cake

• Use room temperature butter and eggs so the batter mixes easily.
• Gently fold raspberries to avoid crushing them and turning the batter pink.
• Check the loaf at 60 minutes and test with a toothpick to avoid overbaking.
• If the top browns too fast, tent with foil for the last 15 minutes of baking.

variation (if any)

• Swap raspberries for blueberries for a different berry flavor. Try a version with lemon cream cheese frosting for a richer cake, inspired by a blueberry cake with lemon cream cheese frosting.
• Add a teaspoon of poppy seeds for texture.
• Mix in a handful of chopped nuts for crunch.

FAQs

Q: Can I use frozen raspberries?
A: Yes. Do not thaw them first. Fold frozen berries into the batter to keep them from bleeding too much.

Q: Can I use regular milk instead of buttermilk?
A: You can. For best results, mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let sit 5 minutes to sour it.

Q: How do I know when the loaf is done?
A: Insert a toothpick into the center. If it comes out clean or with a few crumbs, the loaf is done.

Q: Can I make this recipe in a different pan?
A: Yes. A 9×5 loaf pan works best, but you can use two smaller pans. Reduce baking time and check early.

Q: Can I add a glaze?
A: Yes. Mix powdered sugar with a little lemon juice and drizzle over the cooled loaf for extra lemon flavor.

Ellie

Raspberry Lemon Loaf Cake

This Raspberry Lemon Loaf Cake is bright, simple, and quick to bake, featuring soft cake with fresh raspberry pockets and a light lemon taste.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 10 slices

Course: Breakfast, Dessert, Snack

Cuisine: American

Calories: 320

Ingredients Method Notes

Ingredients

  

Wet Ingredients

• 1 cup unsalted butter, softened Use room temperature butter.
• 4 large eggs Use room temperature eggs.
• 1 teaspoon vanilla extract
• Zest of 2 lemons
• 1 cup buttermilk See FAQs for substitution.
• Juice of 2 lemons

Dry Ingredients

• 2 cups granulated sugar
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt

Fruits

• 1 cup fresh raspberries Gently fold in to avoid crushing.

Method

 

Preparation

1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, cream together butter and sugar until light and fluffy.
3. Add eggs one at a time, mixing well after each addition. Stir in vanilla and lemon zest.
4. In another bowl, whisk together flour, baking powder, baking soda, and salt.
5. Gradually add dry ingredients to the wet mixture, alternating with buttermilk until just combined.
6. Gently fold in the raspberries.

Baking

1. Pour the batter into the prepared loaf pan, smoothing the top.
2. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
3. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

For serving, slice the loaf thin or thick and serve at room temperature or slightly warm. A small dusting of powdered sugar or a simple lemon glaze enhances the flavor. Store the cooled loaf wrapped in plastic wrap or in an airtight container for up to 3 days at room temperature, or refrigerate for up to 1 week or freeze slices for up to 3 months.