Why You’ll Love Lemon Raspberry Loaf Cake Recipe

Bright and Zesty Flavor: The combination of fresh lemon zest and juice provides a refreshing citrus kick.
Burst of Sweetness: Juicy raspberries add natural sweetness and a pop of color.
Moist and Tender Crumb: Greek yogurt ensures a soft and moist texture in every slice.
Versatile Treat: Ideal for various occasions, from casual gatherings to special celebrations.
Easy to Prepare: With straightforward ingredients and steps, it’s accessible for bakers of all levels.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking powder
Salt
Unsalted butter, softened
Granulated sugar
Eggs
Fresh lemon zest
Fresh lemon juice
Greek yogurt
Vanilla extract
Fresh or frozen raspberries

For the Lemon Glaze:

Powdered sugar
Fresh lemon juice

directions

Preheat the oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large mixing bowl, cream the butter and sugar until light and fluffy.
Beat in the eggs one at a time. Mix in the lemon zest, lemon juice, Greek yogurt, and vanilla extract until smooth.
Gradually add the dry ingredients to the wet mixture and mix just until combined.
Gently fold in the raspberries, being careful not to overmix.
Pour the batter into the prepared pan, smooth the top, and bake for 55–65 minutes, or until a toothpick inserted comes out clean.
Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
In a small bowl, whisk the powdered sugar and lemon juice to make the glaze.
Drizzle the glaze over the cooled loaf and let set before slicing.

Servings and timing

Prep Time: 20 minutes
Cook Time: 55–65 minutes
Total Time: 1 hour 20 minutes
Servings: Approximately 10–12 slices

Variations

Berry Substitutions: Try blueberries, blackberries, or chopped strawberries.
Citrus Twist: Replace lemon with orange zest and juice for a different flavor.
Nutty Addition: Add chopped almonds or walnuts for crunch.
Gluten-Free Option: Use a gluten-free all-purpose flour blend.
Vegan Adaptation: Substitute eggs with flax eggs and use a dairy-free yogurt.

storage/reheating

Store the cooled loaf in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
To freeze, wrap tightly in plastic wrap and foil and freeze for up to 3 months. Thaw overnight in the fridge.
Reheat individual slices in the microwave for 10–15 seconds or in a 300°F (150°C) oven for 5–10 minutes.

FAQs

Can I use frozen raspberries?

Yes, use them directly from the freezer without thawing.

How do I prevent the raspberries from sinking?

Toss them in a bit of flour before folding into the batter.

Can I make this loaf ahead of time?

Yes, bake the day before and glaze before serving.

What can I use instead of Greek yogurt?

Sour cream or plain yogurt works well.

Is fresh lemon juice necessary?

Fresh is best, but bottled can be used in a pinch.

Can I add lemon syrup for extra moisture?

Yes, brush warm loaf with a lemon syrup for added flavor.

How do I know it’s done baking?

Insert a toothpick; it should come out clean or with a few moist crumbs.

Can I double the recipe?

Yes, just adjust baking time and use two loaf pans.

What loaf pan size should I use?

A standard 9×5-inch loaf pan is recommended.

Can I add a streusel topping?

Definitely! Mix flour, sugar, and butter and sprinkle before baking.

Conclusion

This Lemon Raspberry Loaf Cake is a delightful blend of tart and sweet flavors, making it a versatile addition to your baking repertoire. Whether you’re serving it at a brunch, enjoying it with afternoon tea, or treating yourself to a slice for dessert, this loaf is sure to impress. With its moist crumb, vibrant flavors, and beautiful presentation, it’s a recipe you’ll return to time and again