Description
This Lemon Raspberry Loaf Cake is a delightful treat combining zesty lemon flavor with fresh, juicy raspberries for a moist and tender crumb. Perfect for breakfast, brunch, or an afternoon snack, this cake balances tangy citrus and sweet berries with a rich, buttery base, making it a crowd-pleaser that’s both refreshing and indulgent.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- Zest of 2 lemons
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream or Greek yogurt
- 2 tablespoons fresh lemon juice
Fruit
- 1 cup fresh raspberries
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan thoroughly to ensure the cake doesn’t stick.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined. Set this mixture aside for later.
- Cream Butter, Sugar, and Lemon Zest: In a large bowl, beat the softened butter with granulated sugar and lemon zest until the mixture is light and fluffy, which usually takes about 3-4 minutes. This step helps incorporate air for a tender crumb.
- Add Eggs and Vanilla: Incorporate the eggs into the butter mixture one at a time, beating well after each addition to ensure a smooth batter. Then stir in the vanilla extract for added flavor.
- Add Sour Cream and Lemon Juice: Mix in the sour cream (or Greek yogurt) along with the fresh lemon juice until just combined, adding moisture and a slight tang to the batter.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients into the wet ingredients, mixing gently and only until just combined to avoid overworking the batter which would make the cake dense.
- Fold in Raspberries: Carefully fold the fresh raspberries into the batter. Be gentle to prevent breaking the berries and discoloring the batter.
- Fill Pan and Bake: Pour the batter into the prepared loaf pan, smoothing the top with a spatula for an even bake.
- Bake: Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Cool: Let the cake cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely before slicing. This helps the cake set and improves texture.
Notes
- For best results, use fresh, ripe raspberries to avoid excess moisture that can weigh down the batter.
- If sour cream is not available, Greek yogurt is a great substitute and adds a similar tanginess.
- Do not overmix the batter after adding dry ingredients to keep the loaf light and tender.
- If you prefer, dust the cooled loaf with powdered sugar or drizzle with a simple lemon glaze for extra sweetness and presentation.
- Store leftover cake wrapped tightly at room temperature for up to 3 days, or refrigerate for up to one week.
