Lemon Raspberry Loaf Cake
A bright and zesty lemon loaf bursting with fresh raspberries, moist and tender with a delicate crumb — perfect for spring or summer gatherings.
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.