Raspberry Lemon Loaf

This moist & sweet raspberry lemon loaf is the ultimate spring cake recipe. It's great for breakfast, snack, or dessert. Bursting with fresh berries & amazing citrus flavor the combination is hard to resist. An easy one-bowl recipe that tastes better than a slice from Starbucks.

5 from 1 vote

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Prep Time 10

Cook Time 1

Total Time 1 10

Course Breakfast, Dessert

Cuisine American

Servings

Calories 317 kcal

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

STORING & FREEZING:

This cake keeps for days or months. Store for up to 3 days in a cool dry place such as the pantry or cabinet. To freeze, I recommend doing so before adding the glaze & freeze for up to 30 days. Defrost in the refrigerator for 2 days & then glaze to serve.

TIPS FOR SUCCESS:

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.

SUBSTITUTION NOTES:

DO NOT use lemon juice or lemon oil instead of the extract. The recipe will not work.

Frozen raspberries can be used instead of fresh. It is important to defrost & drain the berries to get as much moisture out of them so the cake isn't soggy. The color of the berries will bleed into the cake.

Greek yogurt can be used in place of sour cream.

Nutrition

Calories: 317kcalCarbohydrates: 47gProtein: 4gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 7gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 63mgSodium: 228mgPotassium: 99mgFiber: 2gSugar: 22gVitamin A: 221IUVitamin C: 7mgCalcium: 87mgIron: 1mg

Keyword baked goods, brunch, dessert, fruit, oven-baked, snack, spring, summer

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