Lemon Raspberry Loaf Cake

lemon raspberry loaf with berries and lemons.

5 from 3 votes

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.

Prep Time15

Cook Time50

Course: Dessert

Cuisine: American

Servings: slices

Calories: 318kcal

Author: Amanda Smallwood

Equipment

quarter sheet pan
6 cup loaf pan
glass measuring cup
large mixing bowl
whisk
spatula
measuring cups
measuring spoons
pastry brush

Ingredients

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

Instructions

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.
1 cup raspberries
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.
½ cup unsalted butter melted and cooled
In a large mixing bowl, combine flour, sugar, baking powder, baking soda, salt, and lemon zest. Stir to combine.
2 cups (280 g) all-purpose flour, 2 tablespoon lemon zest, ⅔ cup granulated sugar, 1 teaspoon baking powder, ¼ teaspoon baking soda, ¼ teaspoon salt
To the melted butter, add Crème fraîche, egg and egg yolk, buttermilk, vanilla, and lemon juice. Whisk to combine.
½ cup crème fraîche , 1 large egg , 1 egg yolk , ½ cup buttermilk , 1 ½ teaspoon vanilla , 4 tablespoons lemon juice
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.
¼ cup lemon juice, ½ cup powdered sugar, additional raspberries for the garnish

Nutrition