Lemon Raspberry loaf is a delightful and flavorful treat that strikes the perfect balance between the tart zest of lemon and the natural sweetness of raspberries. It has a sweet raspberry and lemon glaze that puts the icing on the cake.

This cake is easy to make and uses fresh or frozen raspberries and freshly squeezed lemon juice. It's a great dessert for the summertime or as an afternoon snack.

This raspberry lemon cake is popular during the summer months when berries are in full bloom but can easily made any time of year!

This was inspired by my Lemon Loaf with Lemon Glaze on this site, a fun copycat recipe from the Starbucks Cafe.

If you love raspberries as much as I do, this Zinger Cake is a must-try recipe! It's made with raspberry jam and raspberry gelatin and topped with toasted coconut.

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• Ingredients
• Instructions
• Substitutions
• Variations
• Equipment
• Storage
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• 📖 Recipe
• Lemon Raspberry Loaf
• Raspberry Lemon Glaze

Ingredients

The ingredients for this lemon loaf with raspberries include freshly squeezed lemon juice and the zest from the lemon. You can easily omit the lemon zest if needed and use bottled lemon juice. It will slightly change the results of the recipe, however.

• granulated sugar - sugar locks in moisture, create texture and adds sweetness to the loaf cake.
• unsalted butter - unsalted butter has less water content than salted butter and is best for cake loaves
• sour cream - sour cream creates a very tender crumb without thinning the batter as a liquid would
• lemon juice + zest - not only adds flavor but the acidity from the lemon juice helps active the baking powder in the recipe
• milk - milk creates a softer loaf cake than the use of water
• all-purpose flour - there's less protein in all-purpose flour which will help result in a lighter loaf.
• baking powder - this leavening helps the cake loaf rise
• salt - salt enhances flavor and tenderness
• raspberries
• powdered sugar - powdered sugar creates a smooth and sweet glaze

See recipe card for quantities.

Instructions

Before starting the preparation of my lemon raspberry loaf, preheat the oven to 350°F and prepare the 9x5 loaf pan by lining it with parchment paper or using baking spray. This helps the loaf come out easily once it's baked and helps prevent sticking.

In a large bowl, combine all but 2 tablespoons of the all-purpose flour, baking powder, and salt. By using a whisk, the dry mixture will blend better. Once combined, set aside.

In a separate bowl, mix the unsalted butter together with the granulated sugar until it is light, and fluffy. Beat in the eggs next and mix in the lemon zest and juice. Stir in the sour cream until combined.

The dry ingredients get gently mixed into the wet ingredients alternating with the milk until all ingredients are incorporated. It is important not to over-mix the loaf batter.

Combine the raspberries together with the two tablespoons of flour to coat the raspberries well. Gently stir the raspberries into the batter.

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

Bake the lemon raspberry loaf for 50 to 60 minutes or until the top of the loaf is golden brown and a toothpick entered into the center of the loaf comes out clean.

Allow the loaf to cool completely before glazing.

Raspberry Lemon Glaze Instructions

Add 3 raspberries to a small saucepan and add 1 tablespoon of lemon juice. Bring the berries to a low boil, usually only a minute or two, and smash the berries to release the juices. Strain the raspberry bits from the lemon juice.

Combine the lemon juice with the raspberry juice together with the remaining 1 tablespoon of lemon juice and stir the powdered sugar until it is smooth.

Drizzle the raspberry lemon glaze over the completely cool lemon raspberry loaf by using a piping bottle or a spoon.

Hint: Add the raspberries to a bit of flour to coat them so that the berries do not sink down into the loaf batter.

Substitutions

• Gluten free - Substitute the all-purpose flour or a 1 to 1 gluten free flour.
• Bottled Lemon Juice - if you don't have fresh lemons on hand, use bottled lemon juice and omit the lemon zest.

Variations

Substitute the raspberries for other fruits or use frozen fruits!

• Other berries - instead of raspberries, use blueberries, strawberries, or blackberries.
• Frozen fruit - if using frozen fruit, keep it frozen until ready to stir into the batter.
• Lemon Glaze - instead of using the juice from the raspberries in the glaze, omit it and use just lemon juice and confectioner's sugar.

Equipment

This recipe calls for a 9x5 loaf pan. An 8x4 loaf pan can be substituted, and the time it will take for this lemon raspberry loaf cake is approximately 55 to 60 minutes.

To prevent sticking, either baking spray or parchment paper should be used on the bottom of the loaf pan.

A hand mixer is great for creaming the butter and sugar together and combining the other ingredients together to efficiently and quickly make the loaf batter.

When drizzling glaze on a cake, an icing bottle controls the flow of the glaze as it is poured on the cake.

Storage

Store this raspberry lemon loaf at room temperature for up to 3 days or in the refrigerator for up to 1 week. For the best flavor, eat the loaf cake when it is fresh!

When stored properly, this cake can be frozen for up to 3 months. To freeze the freshly baked lemon raspberry loaf, wrap it tightly in plastic wrap and then place it in a freezer-safe container.

Related

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