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- 1 ½ cups all-purpose flour - 1 tsp baking powder - ½ tsp baking soda - ½ tsp salt - ½ cup unsalted butter, softened - 1 cup granulated sugar - 2 large eggs - 1 tsp vanilla extract - Zest of 1 lemon - ½ cup fresh lemon juice - 1 cup fresh raspberries (plus extra for topping) To make this loaf cake, you need some key items. First, all-purpose flour acts as the base. Baking powder and baking soda help it rise, while salt adds flavor. Next, you want to use unsalted butter for a creamy texture. Granulated sugar gives it sweetness. Then, mix in two large eggs to bind everything together. Vanilla extract brings a warm touch. Don’t forget the lemon! Zest from one lemon gives bright flavor. Fresh lemon juice adds tang. Finally, the stars of the show are fresh raspberries. They bring a burst of sweetness and color. - ½ cup powdered sugar - 1-2 tbsp lemon juice For a sweet finish, you need powdered sugar and lemon juice. The glaze adds a nice shine and a bit more lemon flavor. Mix these until smooth, and drizzle over the cooled loaf. This adds a lovely touch and makes the cake even more appealing. {{ingredient_image_1}} Preheat your oven to 350°F (175°C). This step ensures your cake bakes evenly. Next, grease and flour a 9x5-inch loaf pan. Greasing helps the cake come out easily after baking. In a medium bowl, whisk together 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt. Mixing these dry ingredients first helps them blend well. Set this bowl aside. In a large mixing bowl, cream ½ cup of softened unsalted butter with 1 cup of granulated sugar. Mix until it's light and fluffy, about 3 to 4 minutes. This process adds air to your batter. Now, add 2 large eggs, one at a time, and mix well after each. Stir in 1 teaspoon of vanilla extract and the zest of 1 lemon. This adds flavor and brightness. Gradually add your dry mixture to the creamed butter. Alternate this with ½ cup of fresh lemon juice. Start and end with the flour mixture. Mix until just combined. Then, gently fold in 1 cup of fresh raspberries. Be careful not to crush them as you mix. Pour the batter into your prepared loaf pan. Smooth the top with a spatula. Bake for 50 to 60 minutes. Check for doneness by inserting a toothpick into the center. If it comes out clean, your cake is ready. Once the cake cools in the pan for 10 minutes, transfer it to a wire rack. For the glaze, whisk together ½ cup of powdered sugar with 1 to 2 tablespoons of lemon juice until smooth. Drizzle this glaze over the cooled cake. Top with extra fresh raspberries for a lovely touch. Using room temperature ingredients helps the cake mix well. It lets the butter and sugar blend smoothly, giving the cake a light feel. For a fluffier cake, beat the butter and sugar for a full 3-4 minutes. This step adds air to the batter, making it rise nicely in the oven. When picking fresh raspberries, look for bright color and firmness. Avoid berries that feel mushy or have dark spots. If fresh raspberries are not available, you can use frozen ones. Just make sure they are thawed and drained before adding them to the batter. This prevents excess moisture in your cake. To boost the flavor of your loaf, try adding a splash of almond extract. You can also mix in a bit of vanilla extract for extra warmth. Both will make the cake taste even better while pairing perfectly with the lemon and raspberries. Pro Tips Use Room Temperature Ingredients: Ensure your butter and eggs are at room temperature for better incorporation and a fluffier texture. Handle Raspberries Gently: When folding in the raspberries, be gentle to avoid crushing them, which can affect the loaf's appearance and texture. Adjust Glaze Consistency: If the glaze is too thick, add more lemon juice a teaspoon at a time until you reach the desired drizzling consistency. Store Properly: To keep your loaf moist, wrap it in plastic wrap and store it in an airtight container at room temperature for up to 3 days. {{image_2}} You can change the flavor of your Raspberry Lemon Loaf Cake easily. Adding other fruits can enhance the taste. Try blueberries or strawberries for a fun twist. These fruits mix well with lemon and add a new layer of flavor. You can also incorporate nuts for a crunchy texture. Almonds or walnuts are great options. They give the cake a rich flavor and a delightful bite. Just chop them roughly and fold them in gently. If you want a healthier version, consider using whole wheat flour. It adds more fiber to your cake. You can also use sugar substitutes if you prefer less sugar. Options like honey or maple syrup work well. For vegan adaptations, replace regular eggs with flax eggs. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit until it thickens. You can also use vegan butter instead of unsalted butter. This keeps the cake moist while making it plant-based. Pair your loaf cake with lemon curd for a zesty kick. The tartness of the curd complements the sweetness of the cake. Whipped cream is another great choice. It adds creaminess and balances the flavors. Think about the occasion when serving your cake. It’s perfect for brunch, tea time, or dessert. You can slice it into thick pieces or serve it as small bites for guests. Each slice can be topped with extra raspberries for a beautiful finish. To keep your raspberry lemon loaf cake fresh, wrap it well. Use plastic wrap or aluminum foil. This keeps moisture in and prevents it from drying out. If you have a cake dome, that works great too. Store it at room temperature for short-term storage. However, for longer storage, the fridge is a better option. Just remember that the cake can dry out in the fridge, so wrap it tightly. You can freeze this cake to enjoy later. First, let the loaf cool completely. Then, wrap it in plastic wrap, followed by aluminum foil. This double layer helps avoid freezer burn. You can freeze the cake for up to three months. When you’re ready to eat it, take it out and let it thaw at room temperature. This keeps the texture nice and soft. The shelf life of your loaf cake is about three to four days at room temperature if stored well. In the fridge, it lasts about a week. If you freeze it, as mentioned, you can keep it for up to three months without losing flavor. Always check for any signs of spoilage, like mold or off smells, before eating. Yes, you can use frozen raspberries. They work well in this loaf cake. To use frozen berries, first, let them thaw. Then, gently pat them dry with a paper towel. This step helps reduce excess moisture. When adding them to the batter, fold them in slowly to avoid breaking them apart. This way, you will still have nice chunks of fruit in your cake. If you don’t have fresh lemon juice, bottled juice is a good option. Just use the same amount. You can also use lemon zest with water for flavor. Mix one tablespoon of zest with two tablespoons of water for each tablespoon of juice needed. This may change the taste slightly, but it still adds a nice lemon flavor. You can tell the cake is done by checking the edges. They should be lightly golden brown. Use a toothpick to test it. Insert it in the center of the cake. If it comes out clean or with just a few crumbs, the loaf is ready. If the toothpick has wet batter, give it more time in the oven. Yes, you can turn this loaf cake into cupcakes! Use a muffin pan and line it with cupcake liners. Fill each liner about two-thirds full with batter. Bake them for 18-22 minutes. Keep an eye on them, as they bake faster than the loaf. Use the toothpick test to check for doneness. This blog post shared a clear path to creating a delicious lemon raspberry loaf cake. We covered essential ingredients, step-by-step instructions, and helpful tips for the perfect bake. Remember, the right temperature for your ingredients is key. Feel free to experiment with fruit and flavors. Store your cake properly to enjoy it longer. Whether you serve it at brunch or with tea, this cake will delight everyone. Now, you have all the tools to bake something truly special!

Raspberry Lemon Zest Delight

A delightful loaf cake infused with fresh raspberries and lemon zest, topped with a sweet glaze.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 8
Calories 200 kcal

Ingredients
  

  • 1.5 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 0.5 cups unsalted butter, softened
  • 1 cups granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 zest lemon
  • 0.5 cups fresh lemon juice
  • 1 cups fresh raspberries
  • extra fresh raspberries for topping
  • 0.5 cups powdered sugar for glaze
  • 1-2 tbsp lemon juice for glaze

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease and flour 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.
  • Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest.
  • Gradually add the dry ingredients to the creamed mixture, alternating with the fresh lemon juice. Begin and end with the flour mixture and mix until just combined.
  • Gently fold in the fresh raspberries, being careful not to crush them.
  • Pour the batter into the prepared loaf pan and smooth the top.
  • Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
  • Allow the loaf to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  • For the glaze, whisk together powdered sugar and lemon juice until smooth. Drizzle it over the cooled loaf.
  • Top with extra fresh raspberries for an elegant finish.

Notes

Serve with extra fresh raspberries for garnish.
Keyword cake, dessert, lemon, raspberry