A dreamy lemon raspberry loaf drizzled with a homemade lemon glaze. Made with fresh lemon and raspberries, this cake is tender, moist and packed with flavors. This cake is perfect for breakfast, brunch and even as a refreshing dessert.
You'll find this lemon raspberry loaf easy to make when you follow our step by step directions. One bite of this refreshing lemon and raspberry combo is sure to leave you wondering where this cake has been all of your life. Love lemon as much as I do? Be sure to check out our Lemon White Chocolate Chip Scones or Lemon Chocolate Chip Muffins too!
❤️ Why You'll Love This Recipe
Our lemon raspberry loaf cake is as beautiful as it is delicious. It's packed with fresh lemon zest, lemon juice and fresh raspberries making it a true delight to enjoy anytime. The creme fraiche and extra egg yolk guarantee a tender loaf that's filled with flavor! Bake this cake in a traditional bread pan or try the Nordic Ware Jubilee Loaf Pan which I used for this recipe.
Lemon Blueberry Loaf - swap the fresh raspberries out for some fresh blueberries and proceed with directions.
Add Chocolate! - mix in 1 cup of chocolate into the batter before baking. You could add chocolate chips, mini dark chocolate chips or white chocolate chunks.
Be sure to see the recipe card for the full list of ingredients and detailed instructions.
Combine flour, sugar, salt, baking soda, baking powder and lemon zest in a large mixing bowl.
In a large measuring cup combine melted butter, buttermilk, creme fraiche, lemon juice, eggs and vanilla.
Add the wet ingredients to the dry ingredients. Mix until the batter is just combined.
Gently fold in the frozen raspberries.
Spread the batter into your prepared baking pan. Bake the lemon raspberry loaf cake at 350° for 50 minutes.
While the loaf cake is baking, make the lemon glaze. Combine the fresh lemon juice with sifted confectioner's sugar.
Once the cake has cooled completely, remove the loaf from the baking pan. Glaze with the lemon glaze.
Enjoy a slice of lemon raspberry loaf with a warm cup of tea or glass of sparkling wine.
Hint: If you choose to use a fancy pan such as the Nordic Ware pan, definitely allow the bread to cool completely in the bread pan before removing it. If you remove the bread before it is cool. the loaf can crack which will still taste amazing but might not be as beautiful as you are hoping for.
🤓 Expert Tips
Freeze the Raspberries - Freeze raspberries in a single layer for 30-45 minutes before adding them to the batter. This helps to make sure that the raspberries don't break up when you add them to the batter.
Use a Six Cup (standard sized) Loaf Pan - Be sure to use a six cup loaf pan for this recipe. This recipe was tested with this sized pan. If you use a different sized pan, the baking times will need to b adjusted.
⭐️ Recipe FAQs
Bake loaf cakes at 350° - baking times will vary depending on the size of your loaf pan.
A six cup loaf pan will bake for about 50 minutes. Begin testing the loaf at 50 minutes. Add baking time as needed until a toothpick comes out of the center clean, without any batter on it.
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Lemon Raspberry Loaf Cake
For the Cake:
- ½ cup unsalted butter melted and cooled
- 2 cups (280 g) all-purpose flour
- 2 tablespoon lemon zest zest of 2 lemons
- ⅔ cup granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup crème fraîche at room temperature
- 1 large egg at room temperature
- 1 egg yolk at room temperature
- ½ cup buttermilk at room temperature
- 1 ½ teaspoon vanilla at room temperature
- 4 tablespoons lemon juice juice of 2 lemons
- 1 cup raspberries fresh and frozen (keeps them from breaking apart in batter)
For the Glaze:
- ¼ cup lemon juice
- ½ cup powdered sugar
- additional raspberries for the garnish
For the Loaf Cake:
- Spread 1 cup of raspberries on a parchment lined quarter sheet pan. Freeze berries for 30-45 minutes while you prepare the other ingredients.
- Preheat the oven to 350°. Prepare a 6 cup loaf pan by coating the pan with melted butter or a favorite non-stick cooking spray.
- In a liquid measuring cup, melt ½ cup of butter. Allow butter to cool while you combine the dry ingredients.
- In a large mixing bowl, combine flour, sugar, baking powder, baking soda, salt, and lemon zest. Stir to combine.
- To the melted butter, add Crème fraîche, egg and egg yolk, buttermilk, vanilla, and lemon juice. Whisk to combine.
- Combine the wet and dry ingredients. Mix gently until the batter is just combined. Be careful not to over-mix. Fold in the frozen raspberries.
- Spread the batter into the prepared baking pan. Bake the loaf cake at 350° for 50 minutes. Test the cake for doneness by inserting a toothpick into the center of the cake. If it comes out clean, remove the cake from the oven and allow to cool until completely cool in the pan.
For the Lemon Glaze:
- Combine the lemon juice and sifted confectioner's sugar. Whisk until well combined.