Brighten your day with a Spring Dessert like this Lemon Raspberry Loaf Cake! Bursting with zesty lemon and sweet-tart raspberries, this moist, tender loaf boasts a delicate crumb that’s perfect for brunches, tea parties, or sunny gatherings. Easy to make and endlessly refreshing, it’s a slice of sunshine that elevates any occasion.
Why You’ll Love This Lemon Raspberry Loaf Cake
This Lemon Raspberry Loaf Cake is a standout Spring Dessert:
- Vibrant Flavors: Tart lemon and sweet raspberries create a refreshing balance.
- Moist Texture: Sour cream ensures a tender, melt-in-your-mouth crumb.
- Quick Prep: Ready to bake in just 15 minutes with pantry staples.
- Versatile: Perfect for casual snacking or elegant entertaining.
- Customizable: Swap berries or add a glaze for your own twist.
- I bake this Spring Dessert for springtime gatherings, and its citrusy brightness always brings smiles!
Ingredients for Lemon Raspberry Loaf Cake
Here’s what you’ll need for Lemon Raspberry Loaf Cake (serves 8):
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup granulated sugar
- Zest of 2 lemons
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream or Greek yogurt
- 2 tbsp fresh lemon juice
- 1 cup fresh raspberries
Ingredient Tips:
- Flour: All-purpose for structure; measure by spooning and leveling.
- Lemon: Fresh zest and juice for maximum brightness; avoid bottled juice.
- Raspberries: Fresh for best texture; frozen can work if handled carefully.
- Sour Cream: Adds moisture; Greek yogurt offers a tangy alternative.
- Butter: Softened for smooth creaming; unsalted to control salt levels.
Directions for Lemon Raspberry Loaf Cake
Let’s bake this delightful Lemon Raspberry Loaf Cake!
Preheat Oven
I preheat the oven to 350°F (175°C), then grease and flour a 9×5-inch loaf pan to ensure easy release.
Mix Dry Ingredients
In a medium bowl, I whisk 1 ½ cups flour, 1 tsp baking powder, ½ tsp baking soda, and ¼ tsp salt, then set aside.
Cream Butter Mixture
In a large bowl, I beat ½ cup softened butter, ¾ cup granulated sugar, and zest of 2 lemons until light and fluffy, about 3–4 minutes, using a mixer.
Add Wet Ingredients
I add 2 eggs one at a time, beating well after each, then mix in 1 tsp vanilla extract, ½ cup sour cream, and 2 tbsp fresh lemon juice until smooth.
Combine Batter
I gradually add the dry ingredients to the wet, mixing gently until just combined to keep the batter tender.
Fold in Raspberries
I carefully fold in 1 cup fresh raspberries, ensuring they stay intact to avoid a soggy batter.
Bake Loaf
I pour the batter into the prepared loaf pan, smooth the top, and bake for 50–60 minutes, until a toothpick inserted in the center comes out clean.
Cool and Serve
I let the loaf cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Nutrition
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Servings: 8 slices
- Calories: ~280 kcal per slice
- Macros per Serving: 38g carbs, 4g protein, 14g fat, 2g fiber
Variations for Lemon Raspberry Loaf Cake
Try these twists on Lemon Raspberry Loaf Cake:
- Berry Swap: Use blueberries or blackberries for a different Spring Dessert vibe.
- Lemon Glaze: Drizzle with a mix of 1 cup powdered sugar and 2 tbsp lemon juice.
- Nutty Crunch: Sprinkle ¼ cup chopped pistachios or almonds on top before baking.
- Gluten-Free: Swap flour for a 1:1 gluten-free baking blend with xanthan gum.
- Dairy-Free: Use coconut oil and dairy-free yogurt for a plant-based version.
Serving Ideas:
- Serve with whipped cream or vanilla ice cream for an indulgent Spring Dessert.
- Pair with tea or lemonade for a refreshing afternoon treat.
- Present at brunches with fresh fruit and pastries for a vibrant spread.
Storage
I store Lemon Raspberry Loaf Cake wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, I freeze slices in a sealed bag for up to 2 months, thawing at room temperature. I gently warm slices in the microwave for 15 seconds or serve at room temperature for the best flavor.
FAQs:
Can I use frozen raspberries in Lemon Raspberry Loaf Cake?
I prefer fresh raspberries, but for this Spring Dessert, I thaw and pat dry frozen ones to avoid excess moisture.
Can I make this Spring Dessert gluten-free?
I use a 1:1 gluten-free flour blend with xanthan gum for a tender, similar texture.
What can I use instead of sour cream?
I substitute Greek yogurt or buttermilk for the same tangy moisture in this loaf.
How do I prevent raspberries from sinking in Lemon Raspberry Loaf Cake?
I lightly toss raspberries in 1 tbsp flour before folding them into the batter.
Can I make this loaf dairy-free?
I swap butter for coconut oil and use dairy-free yogurt for a delicious dairy-free version.
More Summer Dessert Ideas You’ll Love
- Chocolate Mousse Cake
- Cinnamon Sugar Blondies
- Strawberry Shortcake Cake (with sponge cake)
- Moist Cinnamon Apple Cake: A Sweet, Simple Deligh
Conclusion
This Lemon Raspberry Loaf Cake has quickly become one of my favorite go-to recipes for a fresh, flavorful dessert that’s both simple and impressive. The combination of citrus and berries feels light yet satisfying, perfect for anytime I want a little something sweet that’s not too heavy. I love how adaptable the recipe is, making it easy to tweak based on what I have on hand or my mood. It’s a reliable, crowd-pleasing treat that never disappoints.
Lemon Raspberry Loaf Cake
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup granulated sugar
- Zest of 2 lemons
- ½ cup unsalted butter softened
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream or Greek yogurt
- 2 tablespoons fresh lemon juice
- 1 cup fresh raspberries
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the butter, sugar, and lemon zest until light and fluffy, about 3-4 minutes.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Mix in sour cream and lemon juice until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined.
- Carefully fold in the fresh raspberries, trying 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 into the center comes out clean.
- Let cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Swap raspberries for blueberries or blackberries depending on season.
- Use Greek yogurt instead of sour cream for a tangy twist.
- Add a lemon glaze over the cooled loaf for extra sweetness.
- Sprinkle chopped pistachios on top before baking for added texture.
- Toss raspberries in a bit of flour before folding in to prevent sinking.
- Store wrapped tightly at room temperature for up to 3 days or freeze for up to 2 months.
- Reheat slices gently in the microwave for about 15 seconds.
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