Name: Raspberry Lemon Loaf Cake Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 ½ cups all-purpose flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; ½ cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 2 tablespoons lemon zest (about 1 lemon); ½ cup fresh lemon juice (about 2 lemons); 1 cup fresh raspberries (or frozen); ¼ cup powdered sugar for dusting

Ingredients

1 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

½ cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

2 tablespoons lemon zest (about 1 lemon)

½ cup fresh lemon juice (about 2 lemons)

1 cup fresh raspberries (or frozen)

Optional: ¼ cup powdered sugar for dusting

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan.

Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

Step 3: In a separate large bowl, cream the softened butter and granulated sugar together until light and fluffy.

Step 4: Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice.

Step 5: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Step 6: Gently fold in the raspberries, taking care not to crush them.

Step 7: Pour the batter into the prepared loaf pan and smooth the top with a spatula.

Step 8: Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.

Step 9: Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Step 10: If desired, dust the cooled loaf with powdered sugar before serving.

Tips & Variations

For extra lemon flavor, add a tablespoon of lemon extract or a light lemon glaze on top after baking.

Use frozen raspberries if fresh are unavailable, but do not thaw before folding in to avoid excess moisture.

To keep raspberries from sinking, toss them lightly in flour before folding into the batter.

Serve with a dollop of whipped cream or a scoop of vanilla ice cream for a dessert twist.

Storage

Store the loaf cake in an airtight container at room temperature for up to 3 days. You can refrigerate it for up to a week, but allow it to come to room temperature before serving. Leftovers can also be frozen wrapped tightly in plastic wrap and foil for up to 2 months; thaw overnight in the fridge and warm slightly before enjoying.

FAQs

Can I use frozen raspberries instead of fresh?

Yes, you can use frozen raspberries. Fold them into the batter while still frozen to prevent the batter from becoming too watery.

How do I know when the loaf cake is fully baked?

Insert a toothpick into the center of the cake after about 50 minutes. If it comes out clean or with a few moist crumbs, the cake is done. If it has wet batter, bake a few minutes longer and test again.