Lemon Raspberry Loaf Cake Simple and Flavorful Recipe

Ingredients

• 1.5 cups all-purpose flour
• 1 teaspoon baking powder
• 0.5 teaspoon baking soda
• 0.25 teaspoon salt
• 0.5 cups unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 zest of lemon
• 0.5 cups fresh lemon juice
• 0.5 cups fresh raspberries (plus extra for garnish)
• 0.25 cups powdered sugar (for glaze)
• 1 tablespoon lemon juice (for glaze)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
4. Beat in the eggs, one at a time, mixing well after each addition. Add the vanilla extract and lemon zest, continuing to mix until fully incorporated.
5. Gradually add the dry ingredients to the butter mixture, alternating with the lemon juice, starting and ending with the flour mixture. Mix just until combined.
6. Carefully fold in the fresh raspberries to the batter, being gentle to avoid breaking them up too much.
7. Pour the batter into the prepared loaf pan and spread evenly.
8. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Once baked, allow the loaf to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
10. While the loaf cools, prepare the glaze by whisking together the powdered sugar and lemon juice until smooth.
11. Drizzle the glaze over the cooled loaf and garnish with extra raspberries on top.