Lemon Raspberry Loaf Cake

This Lemon Raspberry Loaf Cake is tender and moist with the perfect balance of sweetness, fresh lemon flavor, and hints of tangy raspberry. A super simple lemon glaze is drizzled on top to take it to the next level.

This cake is so great because it not only works for dessert, but can also be enjoyed for breakfast since it is sweet, but not overly sweet.

Another great thing about this cake is that it can be enjoyed year round. Lemons can be found year round and either fresh or frozen raspberries can be used.

The cake comes together really quickly and can be made in one bowl before being poured into a 1 lb loaf pan and baked.

A FEW NOTES BEFORE WE GET STARTED

• Room Temperature Ingredients:
  • Butter: It’s important that your butter is softened. In a pinch, you can put your butter in the microwave for about 5 seconds on each side, but watch closely to make sure it is just softening and not melting.
  • Eggs: You also want to make sure that the eggs are at room temperature to ensure that they are properly incorporated into your batter. If you forget to leave them out before you start baking, place them in a bowl of warm water for about 15 minutes until they become room temperature.
• Measuring Your Ingredients: I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
  • However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.
• Oven Temperature: Make sure to preheat your oven for at least 15 minutes before you start baking.
  • I recommend purchasing an oven thermometer to get to know your oven so you can adjust your baking temperatures accordingly. Some ovens run slightly warmer or colder so its important to know yours to make sure your baked goods come out right.
• Check out My Favorite Baking Tools to see what I use when I bake.

Let's bake! Preheat your oven to 350º F. Prep a 1 lb loaf pan by coating it with cooking spray and lining it with parchment.

In a stand mixer fitted with a paddle attachment, combine the butter, sugar, and lemon zest for 2-3 minutes on medium speed until light and fluffy.

Add eggs, one at a time, scraping down the sides of the bowl with your spatula as needed.

Add in the lemon juice and sour cream and mix until combined. It's okay if it looks slightly curdled at this point. Scrape down the sides of the bowl.

In a medium bowl whisk together the flour, baking powder, and salt.

If using fresh raspberries, break them up into smaller pieces and add them to the flour mixture. If using frozen, just gently fold them in as is. With the mixer on low, add in the flour mixture and mix just until combined.

Bake the loaf for 50-55 minutes until a toothpick or knife inserted into the center comes out clean.

Sift the powdered sugar into a medium bowl. Add in the lemon juice and whipping cream and whisk together.

Once the cake has cooled, use a spoon to carefully drizzle the lemon glaze in a zig zag motion over the cake. Enjoy!

The cake can be wrapped in plastic wrap or placed in an airtight container and kept at room temperature for up to five days. It's best enjoyed slightly warmed in the microwave.

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