There are some flavor combinations that just feel like sunshine. Lemon and raspberry is one of them. It’s the taste of a warm afternoon, a lazy weekend, a simple pleasure that never gets old.
I remember the first time I really nailed this recipe. I’d been trying to get the right balance – zesty but not sour, sweet but not cloying, with raspberries that didn’t sink straight to the bottom.
When I finally pulled that golden-brown loaf from the oven, with bright pink jewels of raspberry peeking through, the whole kitchen smelled incredible. That first slice, still slightly warm, was pure magic. It was tender, moist, and bursting with flavor.
This is that recipe. It’s not complicated. It doesn’t require any fancy equipment. It’s just a straightforward, honest-to-goodness loaf cake that works every single time. Let’s bake some sunshine together.
What You’ll Need
Gathering your ingredients first, a little trick called ‘mise en place’, makes the whole process smoother. No frantic searching for the baking powder while your butter and sugar get warm.
For the Loaf Cake:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened to room temperature
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 1 tablespoon fresh lemon zest (from about 2 lemons)
- 2 tablespoons fresh lemon juice
- 1/2 cup plain yogurt or sour cream, at room temperature
- 1 cup fresh or frozen raspberries
For the Lemon Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
Tools Required
No need for a professional kitchen here. These are the basics you’ll want to have on hand.
- 9×5 inch loaf pan
- Parchment paper
- Mixing bowls (one large, one medium)
- Electric mixer (handheld or stand) or a whisk and some elbow grease
- Rubber spatula
- Zester or fine grater
- Wire cooling rack
How to Make The Perfect Lemon Raspberry Loaf Cake
Follow these steps closely, and you’ll have a perfect loaf. Remember, baking is a science, but it’s also an art. Relax and enjoy the process.
Step 1: Preheat your oven to 350°F (175°C). Grease your 9×5 inch loaf pan and line it with parchment paper, leaving some overhang on the sides to act as handles. This makes lifting the loaf out later a breeze.
Step 2: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set it aside for now.
Step 3: In a small bowl, gently toss your raspberries with one tablespoon of the flour mixture. This little coat helps prevent them from all sinking to the bottom of the batter.
Step 4: In a large bowl, use an electric mixer to beat the softened butter and granulated sugar together on medium-high speed for about 3-4 minutes. You’re looking for a light, pale, and fluffy texture. This step whips air into the batter, which is key for a tender crumb.
Step 5: Add the eggs one at a time, beating well after each addition until it’s fully incorporated. Scrape down the sides of the bowl with a spatula as needed.
Step 6: Beat in the fresh lemon zest and lemon juice. The mixture might look a little curdled at this point – that’s perfectly normal, don’t panic.
Step 7: Set the mixer to low speed. Add half of the dry flour mixture to the wet ingredients, mixing until just combined. Then, add all of the yogurt or sour cream and mix. Finally, add the remaining flour mixture and mix only until no dry streaks remain. Over-mixing develops gluten and makes the cake tough.
Step 8: Using your rubber spatula, gently fold the flour-coated raspberries into the batter. Try to do this in as few strokes as possible to avoid crushing the berries and turning your batter purple.
Step 9: Pour the batter into your prepared loaf pan and smooth the top. Bake for 50-60 minutes. To check for doneness, insert a toothpick or wooden skewer into the center. If it comes out clean or with a few moist crumbs attached, it’s ready.
Step 10: Let the loaf cool in the pan on a wire rack for about 15-20 minutes. Then, use the parchment paper handles to lift it out of the pan and place it directly on the wire rack to cool completely. The cake must be fully cool before you add the glaze.
Step 11: While the loaf cools, make the glaze. In a small bowl, whisk together the powdered sugar and 2 tablespoons of lemon juice. If it’s too thick, add more juice, one teaspoon at a time, until you get a thick but pourable consistency.
Step 12: Drizzle the glaze over the completely cooled loaf cake. Let the glaze set for about 20-30 minutes before slicing and serving.
Pro Tips
After making this cake more times than I can count, I’ve picked up a few tricks that make a real difference.
- Room Temperature is a Non-Negotiable. I know it’s tempting to pull your eggs and yogurt straight from the fridge, but don’t. Room temperature ingredients emulsify better, creating a smoother batter and a more uniform, tender texture in the final cake.
- Don’t Skip the Flour Toss. That quick toss of the raspberries in a bit of flour is the secret to keeping them suspended in the cake. Without it, gravity wins, and you’ll end up with a layer of jam at the bottom of your loaf.
- Tent with Foil. Loaf cakes can sometimes get too brown on top before the center is cooked through. If you notice the top is getting dark around the 40-minute mark, loosely tent a piece of aluminum foil over the pan. This deflects the direct heat, allowing the inside to finish baking perfectly.
- Zest, Don’t Pith. When zesting your lemons, only grate the bright yellow outer layer. The white part underneath, called the pith, is very bitter and will give your cake an unpleasant taste.
Substitutions and Variations
Don’t have something on hand? Want to mix it up? Here are a few tested ideas.
| Original Ingredient | Substitution | Notes |
|---|---|---|
| All-Purpose Flour | 1-to-1 Gluten-Free Blend | Use a blend with xanthan gum. |
| Plain Yogurt | Sour Cream or Buttermilk | Keeps the cake incredibly moist. |
| Raspberries | Blueberries, Blackberries, or Chopped Strawberries | Toss any berry in flour first. |
| Lemon | Orange or Lime | Creates a completely new flavor profile. |
Nutrition and Dietary Corner
Here’s a look at how you can adapt this recipe and what to expect.
Estimated Nutritional Information
This is just an estimate per slice, assuming the loaf is cut into 10 slices. Actual values can vary based on the specific ingredients you use.
| Nutrient | Approximate Amount |
|---|---|
| Calories | 350 kcal |
| Carbohydrates | 48g |
| Fat | 16g |
| Protein | 5g |
| Sugar | 29g |
Dietary Swaps
- For a Gluten-Free Loaf: Use a good quality 1-to-1 gluten-free baking flour blend in place of the all-purpose flour.
- For a Dairy-Free Loaf: Replace the butter with a dairy-free butter stick and use a dairy-free yogurt (like coconut or almond-based).
- For a Lower-Sugar Version: You can reduce the sugar in the loaf to 3/4 cup without drastically affecting the texture. For the glaze, use a powdered monk fruit sweetener blend.
Time-Saving Tips & Pairings
To make baking day easier, measure out all your dry ingredients into one bowl and your wet ingredients (except the eggs) into another the night before. This makes assembly quick.
This loaf is perfect on its own with a cup of hot black tea or a good coffee. For a more decadent dessert, serve a slice with a small scoop of vanilla bean ice cream.
Make-Ahead & Storage Tips
Life gets busy, but that shouldn’t stop you from enjoying a homemade treat.
Make-Ahead: You can bake the loaf cake (without the glaze) up to two days in advance. Let it cool completely, then wrap it tightly in plastic wrap and store it at room temperature.
Storage: Once glazed, the cake will keep in an airtight container at room temperature for up to 3 days. If your kitchen is very warm, you might prefer to store it in the refrigerator, where it will last up to 5 days. Just let it come to room temperature before serving for the best flavor and texture.
Frequently Asked Questions
Q1. Why did my raspberries sink to the bottom of the cake?
Ans: This is a common issue! The most likely reason is that you skipped tossing the berries in a tablespoon of flour. That light coating creates friction and helps them stay suspended in the thick batter as it bakes.
Q2. Can I use frozen raspberries?
Ans: Yes, you absolutely can. Do not thaw them first. Add them to the batter straight from the freezer and toss them in flour just like you would with fresh berries. You may need to add a few extra minutes to the baking time.
Q3. My loaf came out dry. What went wrong?
Ans: Dryness is almost always caused by over-baking. Ovens can run hot, so start checking your loaf a few minutes before the recipe says. The moment a toothpick comes out clean, take it out. Also, be sure you measured your flour correctly by spooning it into the measuring cup and leveling it, not scooping it directly from the bag.
Q4. Can I bake this recipe as muffins?
Ans: Definitely. This batter makes about 12 standard-sized muffins. Line a muffin tin with paper liners, fill them about 3/4 full, and bake at 350°F (175°C) for about 20-25 minutes, or until a toothpick comes out clean.
Wrapping Up
There you have it. A simple, reliable recipe for a loaf cake that’s packed with the bright, happy flavors of lemon and raspberry. It’s the kind of bake that makes a house feel like a home.
I hope you give it a try. There’s a special kind of satisfaction that comes from pulling a beautiful, homemade cake from your own oven. When you do, I’d love to hear about it.
Leave a comment below and let me know how it turned out, or if you discovered any of your own fun variations.
