One slice of this moist & amazing Raspberry Lemon Loaf will have you falling in love. I go crazy for this easy cake recipe with fresh berries & bright citrus flavors. You will too!
My tree is bursting with lemons again so here comes another yummy dessert idea. But instead of the traditional pairing with blueberries, I have some raspberries that I just got on sale. Inspiration hits and what results is a fun, unique, & gorgeous combination.
Jump to:
Ingredients
This recipe takes a classic lemon loaf cake & the simple ingredients needed to make it. It is not a pound cake, no butter in the batter. Instead for ultra-moist results, this cake uses oil for the best taste & texture.
Here are the ingredients needed to make a loaf cake with lemon & raspberries.
- Eggs - room temperature is best
- Granulated Sugar - to sweeten the cake along with the sour citrus & tart berry flavors.
- Sour Cream - added fat for moisture and tangy flavor.
- Vegetable Oil - any neutral oil like canola will work, do not use butter or olive oil instead.
- Lemon Zest - for flavor & pretty flecks of yellow
- Lemon Extract - bold lemon flavor that is concentrated, do not substitute with juice or lemon oil.
- All-Purpose Flour - the simple pantry staple is all you need.
- Baking Powder - to lift the cake so it rises.
- Salt - balances against the sweet & sour flavors.
- Fresh Raspberries - juicy ripe is best, frozen defrosted & patted very DRY can be substituted but they may bleed.
- Confectioner's Sugar - the powdered sugar is the star of the glaze.
- Lemon Juice - to flavor the glaze.
See the recipe card for quantities & substitutions/variations.
How to Make Raspberry Lemon Loaf
What you will love about this recipe is that it mixes up in just 10 minutes and takes just one bowl. Quick, easy, & less dishes for clean up - you are welcome!
Here are the 3 easy steps for making this recipe:
- Mix the Batter
- Bake the Loaf Cake
- Add the Glaze
See the recipe card for full instructions.
1 - Mix the Batter
Start by whisking together the wet ingredients in a large mixing bowl. This includes the lemon extract & the fresh zest which I also use when baking Mini Lemon Muffins. It's the secret to bold lemon flavor!
Next add the dry ingredients & mix by hand for 1 minute. Do NOT over mix, it will be lumpy and that is ok. Gently fold in the raspberries & the cake batter is done.
2 - Bake the Loaf Cake
Pour the batter into a prepared loaf pan (buttered & dusted with flour). Bake in a 350° preheated over for 60-70 minutes. A toothpick should come out clean when inserted in the center.
Once done baking, place the pan on a cooling rack. Let it cool for 30-60 minutes before removing it from the pan.
3 - Add the Glaze
Turn the cake out of the pan and place back on the cooling rack. Let it cool completely, an hour or so.
Whisk the glaze ingredients together in a small bowl. Drizzle it over the top of the cake.
Serving Suggestions
Once the cake is ready, slice & serve. No frosting, whipped cream, or ice cream needed. It's fantastic all on it's own.
Look how pretty the pop of hot pink color comes out as you slice & expose those berries. Like my recipe for North Carolina Lemon Pie, the smell of lemon will fill your kitchen & have you drooling.
This is lovely to serve for special occasions like Mother's Day, brunch showers, birthday parties, & anniversaries.
Top Tips
All of these great tips are shared to help you succeed with this recipe. These are so important they are worth highlighting so you don't miss them.
- Make sure the raspberries are dry before adding to the batter.
- Using lemon extract is key for strong lemon taste without too much liquid.
- Do NOT mix the batter too long, it will make it tough instead of tender.
- Let cool completely before glazing so it adheres to the cake.
Final Notes
Here is all the reasons you will love this recipe.
- Great for breakfast, snack, or dessert.
- Twice the fruit flavor in one recipe.
- Great spring recipe when both lemons & raspberries are in season.
- Quick & easy old-fashioned recipe mixed in one bowl.
- This recipe was inspired by a classic lemon loaf recipe that is a Starbucks copycat. I changed a few things & added the fresh raspberries to make it even more delicious & pretty.
- If you love lemon but want a no-bake dessert, try my recipe for Lemon Icebox Cake.
Raspberry Lemon Loaf
Equipment
- 9x5 loaf pan
Ingredients
- 3 eggs room temperature is best
- 1 cup sugar
- 1 cup sour cream
- ½ cup vegetable oil
- 1 tablespoon lemon zest
- 2 tablespoons lemon extract
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 ¼ cups fresh raspberries washed & dry
- additional all-purpose flour for prepping the pan
- additional salted butter softened
Lemon Glaze
- ¾ cup confectioner's sugar
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
Instructions
- Rub softened salted butter all over the insides of your loaf pan. Dust with a few tablespoons of flour & shake it around until all the surfaces are coated so the cake will not stick. Preheat oven to 350°F.
- In a large mixing bowl, add the eggs, sugar, sour cream, and oil - whisk until smooth.3 eggs, 1 cup sugar, 1 cup sour cream, ½ cup vegetable oil
- Add the lemon zest & lemon extract - whisk again.1 tablespoon lemon zest, 2 tablespoons lemon extract
- Add the dry ingredients - flour, baking powder, salt, and stir with a spoon until it just comes together. DO NOT over mix! Some lumps may be present and that is fine.1 ½ cups all-purpose flour, 2 teaspoons baking powder, ¼ teaspoon salt
- Fold in the fresh raspberries. Be gentle so they stay whole & do not get mushy.1 ¼ cups fresh raspberries
- Pour batter into the prepared loaf pan
- Bake on the center rack of the preheated oven for 60-70 minutes. A toothpick should come out clean when inserted.* If the top starts to brown but the center is still not quite there, tent the loaf with loose foil for the final minutes.
- Carefully remove the hot loaf pan from the oven. Let it cool for 30-60 minutes in the pan on a baking rack.Once ready, turn the loaf out onto a baking rack to continue cooling until no longer warm (another 30-60 minutes)
- Whisk the glaze ingredients together in a small bowl. Drizzle it over the top of the cake. Slice & enjoy!
Notes
- Use dry raspberries so the batter isn't soggy & the berries hold their shape.
- Do NOT mix the batter too long, it will make it tough instead of tender.
- Cool the cake completely before glazing so it adheres & will not melt or run off.
Nutrition
More Fruit Desserts
Try these other recipes for baked goods with fresh fruit.
Jo D says
I think there is a mistake in this recipe, that being said, I am not a well seasoned baker. The recipe calls for 2T of lemon extract. I don’t believe I’ve ever used a Tablespoon of any extract, always teaspoons. I did follow the recipe and the outcome was a bitter cake. Also, I would use the dried raspberries per suggestion vs fresh raspberries. Just my preference. I may try again using tsp.
Angela says
Thank you for the comment, I will double check the next time I make it. I have made it 2x as written since I published this and it is great each time. I have also had good reviews on Pinterest but it is good to triple check. I recall it being close to half my little bottle which would be tablespoons. The photo of me adding ingredients also shows my tablespoon measuring spoon full of extract adding it at the same time as the zest. But again, thanks & I will let you know & sorry it came out bitter.
Jo D says
Seems after it sat for a bit it wasn’t too bitter plus I had not added the glaze yet which would add some sweetening. It is probably correct. Thank you for responding.
Angela says
You are welcome, I am glad it turned out.
Taylor Pelletier says
I used 2 tbls of fresh lemon juice 🙂
Angela says
How did it turn out? This is helpful to know as others may need this substitution.