This Raspberry Lemon Loaf Cake combines the tangy zest of lemon with the sweet, juicy burst of raspberries in a moist and tender loaf, perfect for a refreshing summer treat or a delightful dessert any time of the year. Topped with a smooth lemon glaze, this cake offers a perfect balance of fruity flavors that are sure to tantalize your taste buds.
Why You’ll Love This: The fresh flavors of lemon and raspberry blend beautifully in this loaf cake, creating a light and zesty taste that’s complemented by the creamy sweetness of the lemon glaze. The cake is both fluffy and moist, making each slice a delightful experience. It’s a simple yet elegant dessert that’s easy to make and guaranteed to impress.
Perfect Occasion: This Raspberry Lemon Loaf Cake is perfect for afternoon tea, brunches, or as a special treat to enjoy with your morning coffee. It’s also ideal for gatherings, picnics, or as a thoughtful homemade gift for friends and family.
Ingredients:
For the Cake:
- 2 cups (280 g) all-purpose flour
- 1 tsp (5 g) baking powder
- ¼ tsp baking soda
- ½ tsp (3 g) salt
- ½ cup (112 g) unsalted butter, at room temperature
- 1 cup (200 g) granulated sugar
- 2 Tbsp (6 g) fresh lemon zest
- 1 tsp (4 g) vanilla extract
- ½ tsp (2 g) pure almond extract
- 2 large eggs (100 g), at room temperature
- 1 cup (240 g) whole milk, at room temperature
- ¼ cup (60 g) plain Greek yogurt, at room temperature
- 1 cup (170 g) fresh raspberries
For the Glaze:
- 1 Tbsp (14 g) unsalted butter, melted
- Pinch of salt
- ½ tsp lemon zest
- 1 cup (120 g) powdered sugar
- 2 Tbsp (30 g) whole milk
Instructions:
- Preheat the Oven and Prepare the Pan:
- Preheat your oven to 350°F (175°C).
- Grease and flour a loaf pan or line it with parchment paper.
- Make the Cake Batter:
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream the butter, granulated sugar, and lemon zest until light and fluffy.
- Mix in the vanilla and almond extracts.
- Add eggs one at a time, fully incorporating after each addition.
- Alternately mix in the dry ingredients and the milk to the butter mixture, starting and ending with the dry ingredients. Fold in the Greek yogurt until smooth.
- Gently fold in the raspberries.
- Bake the Cake:
- Pour the batter into the prepared loaf pan.
- Bake for 50 minutes to an hour, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- Prepare the Glaze:
- In a small bowl, combine the melted butter, salt, lemon zest, powdered sugar, and milk. Whisk until smooth and creamy.
- Drizzle the glaze over the cooled cake.
- Serve:
- Allow the glaze to set before slicing.
- Enjoy this delightful Raspberry Lemon Loaf Cake as a perfect complement to your tea or coffee.
Enjoy! This Raspberry Lemon Loaf Cake is not only a feast for the eyes but also a treat for the palate, offering a refreshing burst of lemon and raspberry flavors that are sure to delight anyone who tries it.
