Lemon Raspberry Loaf Cake

$- 1 ½ cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ¼ teaspoon salt - ½ cup unsalted butter, softened - 1 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - Zest of 1 lemon - ½ cup fresh lemon juice - ½ cup fresh raspberries (plus extra for garnish) - ¼ cup powdered sugar (for glaze) - 1 tablespoon lemon juice (for glaze) Gathering the right ingredients is key to making a perfect Lemon Raspberry Loaf Cake. First, you need all-purpose flour. It gives the cake its structure and softness. Then, grab baking powder and baking soda. They help the cake rise well. Don’t forget the salt. It brings all the flavors together. Next, you need butter. I prefer unsalted butter because it lets you control the salt. The granulated sugar adds sweetness and helps with the cake's texture. You will also need two large eggs. They bind the batter and add moisture. For flavor, vanilla extract and lemon zest are essential. The zest gives a bright taste. Fresh lemon juice is a must. It makes the cake tart and refreshing. Raspberries add a pop of flavor. They make the cake fruity and colorful. You will want extra raspberries to use as a garnish. Finally, for the glaze, you need powdered sugar and a bit of lemon juice. This adds a sweet finish to your loaf cake. With these ingredients, you will create a delightfully moist and tangy loaf cake. It’s one of my favorites! First, preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan so the cake does not stick. Next, take a medium bowl and whisk together the flour, baking powder, baking soda, and salt. This step mixes the dry ingredients well, which helps the cake rise. Now, in a large mixing bowl, cream together the softened butter and granulated sugar. Use a mixer to beat them until the mix is light and fluffy, which takes about 3-4 minutes. This will add air to the batter, giving it a nice texture. Next, add the eggs one at a time to the butter mix. Make sure to mix well after each egg. Then, add the vanilla extract and lemon zest. Mix everything until it is fully combined. Now, it’s time to add the dry ingredients. Do this gradually, alternating with the fresh lemon juice. Start and end with the flour mix. Mix just until combined to avoid overworking the batter. Gently fold in the fresh raspberries with a spatula. Be careful not to crush them, as you want whole pieces in the cake for a burst of flavor. Pour the batter into the prepared loaf pan. Spread it evenly using the spatula. Bake in the preheated oven for 50-60 minutes. To check for doneness, insert a toothpick into the center. If it comes out clean, the cake is ready. After baking, allow the loaf to cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely. Cooling properly helps the cake set and makes it easier to slice. While the loaf cools, prepare the glaze. In a bowl, whisk together the powdered sugar and lemon juice until smooth. This glaze adds a sweet and tangy touch. Once the loaf is cool, drizzle the glaze over the top. For a nice finish, garnish with extra raspberries on top. This adds color and makes the loaf look pretty. Enjoy your delicious Lemon Raspberry Loaf Cake! Fresh ingredients make a big difference. Use fresh lemons and raspberries for the best taste. They add a burst of flavor that dried or old ingredients can't match. Room temperature butter and eggs also help. They mix better into the batter, creating a light and fluffy loaf. Oven temperature matters. Always check that your oven is set to 350°F (175°C). An oven thermometer can help with this. For doneness, use the toothpick test. Insert a toothpick into the center of the loaf. If it comes out clean, your cake is ready. Garnishing adds a nice touch. Place fresh raspberries on top for color and appeal. You can also dust the loaf with powdered sugar for extra sweetness. For the glaze, adjust the lemon juice for the right consistency. It should be smooth but not too runny. Be creative and have fun with your presentation! {{image_2}} You can change the flavor of your loaf cake in fun ways. Adding more fruit makes it special. Try mixing in blueberries or strawberries. These fruits work well with the lemon and raspberry. You can also switch up the citrus. Instead of lemon, use lime or orange for a new taste. Each option brings a fresh twist. If you need a gluten-free option, use gluten-free flour. This swap keeps the cake light and delicious. If you want a vegan version, replace the eggs. Use flax eggs or unsweetened applesauce instead. You can also choose plant-based butter. These changes make the cake fit different diets without losing taste. Lemon raspberry loaf cake is perfect with drinks. Pair it with tea or coffee for a cozy treat. You can serve it warm for a fresh-out-of-the-oven feel. If you prefer, chill the cake for a refreshing dessert. Each way offers a new way to enjoy this tasty loaf. Lemon raspberry loaf cake stays fresh for about three days at room temperature. Store it in an airtight container to keep it moist. If you notice the top getting dry, you can wrap it in plastic wrap. This will help retain its soft texture. If you want to keep the loaf longer, you can put it in the fridge. It can last up to a week when stored properly in an airtight container. If you eat it cold, enjoy it straight from the fridge. To warm it up, place a slice in the microwave for about 10-15 seconds. This will make it soft and tasty again. You can freeze lemon raspberry loaf cake for up to three months. First, let the cake cool completely. Then, wrap it tightly in plastic wrap and place it in a freezer bag. Make sure to remove as much air as possible. When ready to eat, take it out and let it thaw at room temperature for a few hours. For quicker thawing, you can place it in the fridge overnight. This keeps it fresh and delicious for your next treat. To make your loaf cake more lemony, use more lemon zest. You can add the zest of two lemons instead of one. A splash of lemon extract also boosts flavor. Finally, increase the lemon juice to 3/4 cup for a tangier taste. These tweaks will make your cake sing with lemon goodness. Yes, you can use frozen raspberries. They will work well in the cake. However, frozen raspberries may release more juice. This could make the cake a bit wetter. To reduce this, you can toss the frozen raspberries in a little flour before adding them. This helps them hold their shape better during baking. To prevent raspberries from sinking, coat them lightly in flour before folding them into the batter. This simple trick helps them stay suspended as the cake bakes. Also, be gentle when mixing. Over-mixing can break them apart and cause sinking. Check your cake after 50 minutes. Insert a toothpick into the center. If it comes out clean, your loaf is done. The top should be golden brown and feel firm to the touch. If it is still wet, bake for a few more minutes. Always trust your senses! By following this guide, you can create a delightful Lemon Raspberry Loaf Cake. We explored key ingredients, precise steps, and useful tips to ensure success. I’ve shared ways to enhance flavor, adjust for dietary needs, and store your creation. Whether you enjoy it warm with tea or chilled for later, this cake brings joy to any occasion. Enjoy the fun of baking and impress others with your tasty creation!$

Indulge in the refreshing flavors of Lemon Raspberry Bliss Loaf Cake! This delightful dessert combines zesty lemon and sweet raspberries for an irresistible treat. With simple ingredients and easy steps, you can create a moist loaf that's perfect for any occasion. Ready to bake? Click through to explore this scrumptious recipe and enjoy a slice of bliss today! Your taste buds will thank you!

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Ingredients

1 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

Zest of 1 lemon

½ cup fresh lemon juice

½ cup fresh raspberries (plus extra for garnish)

¼ cup powdered sugar (for glaze)

1 tablespoon lemon juice (for glaze)

Instructions

Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.

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.

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.

Carefully fold in the fresh raspberries to the batter, being gentle to avoid breaking them up too much.

Pour the batter into the prepared loaf pan and spread evenly.

Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Once baked, allow the loaf to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

While the loaf cools, prepare the glaze by whisking together the powdered sugar and lemon juice until smooth.

Drizzle the glaze over the cooled loaf and garnish with extra raspberries on top.

Prep Time: 20 minutes | Total Time: 1 hour 20 minutes | Servings: 8 slices