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Amazing Lemon Raspberry Loaf Cake in 1 Step

Lemon Raspberry Loaf Cake
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Bake this bright, bakery-style Lemon Raspberry Loaf Cake. It features a moist crumb perfectly balanced with tart raspberries for an impressive yet easy dessert.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • Zest of 1 large lemon
  • 1/4 cup fresh lemon juice
  • 1/2 cup whole milk
  • 1 cup fresh or frozen raspberries (do not thaw if frozen)
  • For the Glaze (Optional): 1 cup powdered sugar, 2 tablespoons fresh lemon juice

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan, or line it with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set this dry mixture aside.
  3. In a large bowl, cream the softened butter and granulated sugar together with an electric mixer until light and fluffy. This usually takes about 3 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition. Mix in the vanilla extract and lemon zest.
  5. In a small bowl, whisk together the lemon juice and milk.
  6. Alternately add the dry ingredients and the milk mixture to the butter mixture, starting and ending with the dry ingredients. Mix on low speed until just combined. Do not overmix the batter.
  7. Gently fold in the raspberries using a spatula. If using frozen raspberries, be very gentle to avoid bleeding color into the entire batter.
  8. Pour the batter into your prepared loaf pan and spread evenly.
  9. Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean.
  10. Let the cake cool in the pan for 10 minutes before carefully turning it out onto a wire rack to cool completely.
  11. If making the glaze, whisk together the powdered sugar and lemon juice until smooth. Drizzle over the cooled loaf.

Notes

  • If you use frozen raspberries, do not toss them in flour; fold them directly into the batter gently.
  • For the best lemon flavor, use fresh zest and juice.
  • This loaf tastes even better the next day once the flavors have settled.

Nutrition

Find it online: https://flavorvista.com/lemon-raspberry-loaf-cake-recipe/