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Lemon Raspberry Loaf Cake

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This Lemon Raspberry Loaf Cake is a delightful combination of tangy lemon and sweet raspberries, resulting in a moist and flavorful treat. Perfect for breakfast, brunch, or dessert, this easy-to-make loaf is topped with a zesty lemon glaze that enhances its vibrant flavors.

Ingredients

  • For the Loaf Cake:
  • 1½ cups (188g) all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • 1⅓ cups (266g) granulated sugar
  • ¾ cup (6 oz) unsalted butter, at room temperature
  • 1 tablespoon lemon zest
  • 2 large eggs, at room temperature
  • 3 tablespoons fresh lemon juice
  • ½ cup (4 oz) Greek yogurt or sour cream, at room temperature
  • 1 cup (8 oz) fresh or frozen raspberries
  • For the Lemon Glaze:
  • 1 cup (120g) powdered sugar, sifted
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest

Instructions

  • Preheat Oven: Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
  • Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
  • Cream Butter and Sugar: In a large bowl, cream the butter and sugar until light and fluffy.
  • Add Eggs and Lemon: Beat in eggs one at a time. Add lemon zest and juice.
  • Incorporate Yogurt: Mix in the Greek yogurt or sour cream until smooth.
  • Combine Ingredients: Gradually mix in dry ingredients just until combined.
  • Fold in Raspberries: Gently fold in raspberries without overmixing.
  • Bake: Pour batter into loaf pan and bake for 60–70 minutes, or until a toothpick comes out clean.
  • Cool: Let cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
  • Prepare Glaze: Mix powdered sugar, lemon juice, and zest until smooth.
  • Glaze the Loaf: Drizzle glaze over the cooled loaf and let set before slicing.

Notes

  • Raspberries: Use frozen berries straight from the freezer to avoid bleeding.
  • Storage: Store in an airtight container at room temperature up to 3 days or refrigerate for 1 week.
  • Freezing: Freeze unglazed loaf for up to 3 months; thaw before glazing.

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