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Raspberry Lemon Loaf Cake

Raspberry Lemon Loaf Cake
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A moist and tender loaf cake bursting with bright lemon flavor and studded with raspberries. The tangy lemon glaze adds a sweet-tart finish, creating a perfectly balanced dessert or teatime treat.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1/2 cup granulated sugar
  • 1/4 cup unsalted butter, softened
  • 1 large egg, at room temperature
  • 1/2 cup full-fat Greek yogurt
  • 1 tablespoon lemon zest (from about 1 large lemon)
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon vanilla extract
  • 1 cup fresh or frozen raspberries (if frozen, do not thaw)
  • For the glaze:
  • 1/2 cup powdered sugar
  • 1 to 2 tablespoons fresh lemon juice

Instructions

  1. Preheat the oven to 350°F (177°C). Grease a 6×3-inch mini loaf pan with butter or nonstick spray, then line with a parchment paper sling for easy removal.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This evenly distributes the leaveners and prevents clumps in the batter.
  3. In a large bowl, beat the softened butter and granulated sugar together with a hand mixer or stand mixer fitted with the paddle attachment on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides as needed.
  4. Add the egg and beat on medium until fully incorporated, about 30 seconds. The mixture should look smooth and slightly glossy.
  5. Add the Greek yogurt, lemon zest, lemon juice, and vanilla extract. Mix on low speed until just combined—do not overmix or the batter may curdle.
  6. Add the dry ingredients to the wet mixture in two additions, mixing on low speed until just barely combined after each. Stop when no streaks of flour remain. Overmixing will toughen the cake.
  7. Gently fold in the raspberries with a rubber spatula, using as few strokes as possible. If using frozen raspberries, do not thaw; they will hold their shape better during baking.
  8. Scrape the batter into the prepared loaf pan and spread it even. Tap the pan gently on the counter to release air bubbles.
  9. Bake for 40-45 minutes, until the top is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs (not wet batter). The cake should spring back when lightly pressed.
  10. Let the loaf cool in the pan on a wire rack for 10 minutes. Then lift it out using the parchment sling and transfer to the rack to cool completely, about 1 hour.
  11. While the cake cools, make the glaze: whisk together the powdered sugar and 1 tablespoon of lemon juice until smooth. Add more lemon juice, a teaspoon at a time, until you reach a thick but pourable consistency.
  12. Once the cake is completely cool, spoon the glaze over the top, letting it drip down the sides. Let the glaze set for at least 15 minutes before slicing. Use a serrated knife for clean slices.

Notes

Store the glazed loaf in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. To freeze, wrap the unglazed cake tightly in plastic wrap and foil; freeze for up to 3 months. Thaw overnight in the refrigerator, then glaze and serve. For best texture, bring to room temperature before serving.

Nutrition

Keywords: raspberry lemon loaf, lemon raspberry cake, quick bread, lemon glaze, spring dessert, brunch cake, berry loaf, citrus dessert, homemade cake, easy loaf cake

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