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- 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 - 2 tablespoons lemon zest - ½ cup fresh lemon juice - ½ cup Greek yogurt - 1 cup fresh raspberries - ½ teaspoon vanilla extract - ¼ cup powdered sugar (for glaze) - 1 tablespoon lemon juice (for glaze) Raspberry lemon loaf cake brings bright flavors to your kitchen. You need some key ingredients. This cake uses simple items you can find at any grocery store. Let’s go through the main ingredients: 1. Flour: It forms the base. All-purpose flour works well. 2. Baking powder and baking soda: These help the cake rise. They create a light texture. 3. Salt: A pinch of salt balances the sweetness. 4. Unsalted butter: Softened butter adds richness. It’s best to use room temperature butter for mixing. 5. Sugar: Granulated sugar gives sweetness and helps the cake brown. 6. Eggs: They provide structure and moisture. 7. Lemon zest and lemon juice: They add a fresh, zesty flavor. Lemon zest makes it bright, while lemon juice gives it a nice tang. 8. Greek yogurt: This keeps the cake moist and adds a little creaminess. 9. Fresh raspberries: They bring sweetness and a pop of color. Use fresh ones for the best flavor. 10. Vanilla extract: It adds a warm note to the cake. 11. Powdered sugar: This is used for the glaze, giving it a sweet finish. 12. More lemon juice: Just a little is needed for the glaze. These ingredients come together to create a fresh and flavorful cake. With these simple items, you can bake something amazing. Enjoy the process and get ready for a treat! {{ingredient_image_1}} 1. Preheat your oven to 350°F (175°C). This ensures even baking. 2. Grease a 9x5-inch loaf pan. Line the bottom with parchment paper to help with removal. 3. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this aside. 4. In a large mixing bowl, beat the softened butter and granulated sugar. Do this until the mixture is light and fluffy. It should take about 3-4 minutes. 1. Add the eggs one at a time. Mix well after each addition to blend everything smoothly. 2. Mix in the lemon zest and fresh lemon juice until fully combined. This adds a fresh zing to your cake! 3. Now, alternate adding the dry ingredients and Greek yogurt. Start and end with the flour mixture. Mix until just combined. You want the batter to be smooth but not over-mixed. 4. Gently fold in the fresh raspberries. Be careful not to break them too much. This keeps them whole and juicy in the cake. 1. Pour the batter into your prepared loaf pan. Use a spatula to smooth the top. 2. Bake in the preheated oven for 50-60 minutes. To check for doneness, insert a toothpick into the center. It should come out clean when the cake is ready. 3. Once done, remove the cake from the oven. Let it cool in the pan for about 10 minutes. After that, transfer the cake to a wire rack to cool completely. 4. For the glaze, whisk together powdered sugar and lemon juice in a small bowl. Drizzle this over the cooled cake before serving. Enjoy every bite! Using room temperature ingredients helps the batter mix well. When the butter and eggs are warm, they blend smoothly. This makes the cake light and fluffy. Always remember to avoid over-mixing the batter. Over-mixing can lead to a tough cake. Mix until just combined for the best texture. Lemon zest adds a bright, fresh taste. You can use more zest for a stronger lemon flavor. If you prefer a milder taste, reduce the lemon zest. When it comes to raspberries, fresh is best. Frozen raspberries work too, but thaw and drain them first. This ensures the batter stays light. Garnishing the cake makes it look special. Dust the top with powdered sugar for a snowy finish. Add a few fresh raspberries and a sprig of mint for color. Serve with tea or coffee for a delightful treat. A nice plate can elevate the cake even more. Enjoy your Raspberry Lemon Loaf Cake with friends and family! Pro Tips Use Fresh Raspberries: For the best flavor and texture, opt for fresh raspberries instead of frozen ones. If using frozen, make sure to thaw and drain them well to avoid excess moisture in the batter. Don’t Overmix the Batter: When incorporating the dry ingredients and yogurt, mix just until combined. Overmixing can lead to a dense loaf cake. Check for Doneness: Ovens can vary, so start checking the cake for doneness at the 50-minute mark. A toothpick inserted into the center should come out clean. Cool Completely Before Glazing: Allow the cake to cool completely on a wire rack before adding the glaze. This will prevent the glaze from melting and ensure a beautiful finish. {{image_2}} To make this loaf cake gluten-free, you can use almond flour or a gluten-free blend. Both options work well. If you choose almond flour, you may need to add an extra egg to help bind the cake. For a blend, check that it contains xanthan gum for the right texture. You should also add a bit more Greek yogurt. This keeps the cake moist and fluffy. For a vegan loaf cake, replace the eggs with flax eggs. To make one flax egg, mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes until it thickens. Swap out the butter for coconut oil or vegan butter. Use coconut yogurt or a dairy-free yogurt to maintain the creamy texture. This version still tastes great and remains moist. You can switch things up by adding different fruits. Blueberries or strawberries can replace raspberries for a new twist. You can also try using lime or orange instead of lemon. This adds a unique flavor to the cake. Experimenting with flavors makes baking fun and lets you create your own signature loaf. To keep your Raspberry Lemon Loaf Cake fresh, let it cool completely. Then, wrap it tightly in plastic wrap. This helps keep moisture in and prevents it from drying out. Store the cake at room temperature in a cool area, away from direct sunlight. You can also place it in an airtight container. This way, it stays soft and tasty for a few days. If you want to save the cake for later, freezing is a great option. First, let the loaf cool down. Wrap it well in plastic wrap, then place it in a freezer bag. Be sure to remove as much air as possible. The cake can last in the freezer for up to three months. When you are ready to enjoy it, take it out and let it thaw at room temperature. For a warm treat, you can reheat it in the oven at a low temperature for about 10 minutes. At room temperature, the Raspberry Lemon Loaf Cake stays fresh for about three days. If you store it in the fridge, it can last up to a week. Keeping it chilled helps it maintain its flavor and texture longer. Always check for signs of spoilage, like mold or an off smell, before eating. What can I substitute for Greek yogurt? You can use sour cream or buttermilk as a substitute. Both options keep the cake moist. I prefer sour cream for a rich flavor. How do I know when the cake is done baking? Insert a toothpick into the center. If it comes out clean, the cake is done. If it has batter on it, bake a little longer. Can I use frozen raspberries in the recipe? Yes, frozen raspberries work well. Just thaw and drain them before adding. This keeps the batter from getting too watery. How can I make this cake less sweet? You can reduce the sugar by a third. You can also add more lemon juice for balance. This makes a nice tart flavor that I enjoy. What are some alternatives to raspberries? Blackberries or blueberries are great swaps. You can also use chopped strawberries for a different taste. Each fruit brings its own charm to the cake. What beverages pair well with Raspberry Lemon Loaf Cake? Tea is a wonderful choice, especially herbal or green. You can also serve it with coffee for a great start to the day. Lemonade makes a fun, refreshing pairing too. Can this cake be served warm or should it be chilled? You can serve it warm or chilled. Warm cake offers a cozy feel, while chilled cake is refreshing. Try both to see what you like best! In this post, we explored how to make a Raspberry Lemon Loaf Cake. We discussed the needed ingredients, step-by-step instructions, and helpful tips. The article also covered variations, storage advice, and answered common questions. Baking is fun, and this cake is sure to impress anyone. Try it out, share it with friends, and enjoy the fresh flavors. Happy baking!

Zesty Raspberry Lemon Loaf Cake

A delightful loaf cake infused with zesty lemon and fresh raspberries, perfect for a sweet treat.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 8
Calories 250 kcal

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
  • 2 tablespoons lemon zest (about 1 lemon)
  • 0.5 cups fresh lemon juice (about 2 lemons)
  • 0.5 cups Greek yogurt
  • 1 cup fresh raspberries
  • 0.5 teaspoon vanilla extract
  • 0.25 cups powdered sugar (for glaze)
  • 1 tablespoon lemon juice (for glaze)

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line the bottom with parchment paper for easy removal.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  • In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
  • Add eggs one at a time, mixing well after each addition. Mix in the lemon zest and fresh lemon juice until combined.
  • Alternate adding the dry ingredients and Greek yogurt into the butter mixture, starting and ending with the flour mixture. Mix until just combined.
  • Gently fold in the fresh raspberries, being careful not to break them too much to maintain their integrity in the batter.
  • Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  • Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  • Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
  • For the glaze, whisk together the powdered sugar and lemon juice in a small bowl until smooth. Drizzle over the cooled cake before serving.

Notes

Dust with additional powdered sugar and garnish with fresh raspberries and mint for a vibrant finish. Enjoy with tea or coffee!
Keyword cake, dessert, lemon, raspberry