Description
This Best Ever Lemon Raspberry Loaf Cake is a moist and tangy treat perfect for any occasion. Infused with fresh lemon juice and zest alongside juicy raspberries, this cake offers a delightful balance of sweet and tart flavors. Topped with a simple lemon glaze, it’s an irresistible dessert that’s easy to bake and impressive to serve.
Ingredients
Dry Ingredients
- 1 1/3 cups all-purpose flour (plus 1 tablespoon divided)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
Fruit
- 2 cups fresh raspberries (rinsed, plus more for topping - optional)
Wet Ingredients
- ½ cup granulated sugar
- ½ cup vanilla Greek yogurt
- ½ cup salted butter (melted)
- 2 tablespoons lemon juice (freshly squeezed, approx. 1 large lemon)
- 2 tablespoons lemon zest (approx. 1 large lemon)
- 2 large eggs (room temperature)
Glaze
- 1 cup powdered sugar (or icing sugar)
- 4 tablespoons lemon juice (adjust to desired thickness)
Instructions
- Prepare Ingredients: Measure all your ingredients carefully before starting to ensure a smooth baking process.
- Line Pan: Line a 9x5-inch loaf pan with parchment paper, leaving the sides extending beyond the pan for easy removal. Spray uncovered areas with non-stick spray for better adherence and release.
- Preheat Oven: Set your oven to 325°F (163°C) to prepare for baking.
- Mix Dry Ingredients: In a small bowl, whisk together 1 1/3 cups flour, baking powder, and baking soda. Set this aside.
- Prepare Raspberries: In another small bowl, gently toss the rinsed raspberries with 1 tablespoon of flour to prevent them from sinking in the batter. Set aside, reserving additional raspberries for optional topping.
- Mix Wet Ingredients: Using a stand mixer fitted with a paddle attachment on the lowest speed, combine granulated sugar, vanilla Greek yogurt, melted salted butter, lemon juice, and lemon zest. Mix until well combined and custard-like.
- Add Eggs: Crack in the room temperature eggs and mix for about 60 seconds on low speed until the mixture is smooth.
- Combine Mixtures: Slowly add the dry ingredients into the wet mixture on the lowest mixer speed, mixing for about 60 seconds until the batter forms.
- Fold in Raspberries: Using a spatula, carefully fold the floured raspberries into the batter ensuring even distribution without breaking them.
- Pour Batter: Pour the batter into the prepared loaf pan, smoothing the surface gently.
- Bake: Bake in the preheated oven for about 45 minutes, or until a toothpick inserted in the center comes out moist with a few crumbs attached.
- Cool: Place the loaf pan on a wire rack and let it cool for 15 minutes. Then, lift the cake out using the parchment edges and allow it to cool completely on the rack.
- Prepare Glaze: Once cooled, whisk together powdered sugar and lemon juice until you reach the desired glaze consistency. Adjust lemon juice quantity if necessary.
- Glaze Loaf: Drizzle or spread the glaze evenly over the top of the loaf. Avoid glazing if the loaf is still warm to prevent the glaze from running off.
- Serve: Slice the loaf and serve.
- Enjoy: Savor every bite of this refreshing lemon raspberry treat!
Notes
- Use fresh raspberries for the best texture and flavor.
- Make sure eggs are at room temperature for better mixing and rise.
- Do not overmix the batter once the flour is added to keep the loaf moist and tender.
- If you prefer a thicker glaze, reduce the lemon juice slightly.
- You can substitute vanilla Greek yogurt with plain Greek yogurt and add 1 teaspoon vanilla extract.
- Loaf can be stored in an airtight container at room temperature for 2 days or refrigerated up to 5 days.
- Allow the loaf to cool completely before glazing to prevent the glaze from becoming too thin.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
