Go Back
–+ servings
Lemon Raspberry Loaf Cake

Zesty Lemon Raspberry Loaf Cake for a Bright Spring Treat

This Lemon Raspberry Loaf Cake combines tart lemons and sweet raspberries for a delightful spring dessert that's easy to make.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Cooling Time 1 hour
Total Time 2 hours 25 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup White Granulated Sugar Provides sweetness and moisture to the cake.
  • 1 tablespoon Grated Lemon Zest Enhances the citrus flavor.
  • 2 cups All-Purpose Flour Forms the structure of the loaf.
  • 1 teaspoon Baking Soda Acts as a leavening agent.
  • 1/2 teaspoon Salt Balances sweetness.
  • 1/2 cup Unsalted Butter Adds richness and moisture.
  • 1 teaspoon Vanilla Bean Paste Delivers depth of flavor.
  • 3 large Large Eggs Provide structure and moisture.
  • 1/4 cup Fresh Lemon Juice Contributes to the tangy flavor.
  • 1 cup Full-Fat Sour Cream Adds moisture and richness.
  • 1/2 cup Whole Milk Ensures a soft crumb.
  • 1 cup Fresh Raspberries Provide sweetness and tartness.
For the Crumble Topping
  • 1 cup All-Purpose Flour Basis for the crumble.
  • 1/2 cup White Granulated Sugar Adds sweetness.
  • 1/2 cup Unsalted Butter Contributes to the crumble's richness.
For the Icing
  • 1 cup Powdered Sugar Main component of the icing for sweetness.
  • 2 tablespoons Fresh Lemon Juice (Icing) Adds flavor to the icing.
  • 1 teaspoon Fresh Lemon Zest (Icing, optional) Enhances lemon flavor.

Equipment

  • Mixing bowl
  • stand mixer
  • Loaf Pan
  • whisk
  • spatula

Method
 

Step‑by‑Step Instructions
  1. Prepare the Crumble: Combine the flour, granulated sugar, and chilled unsalted butter for the crumble topping until clumpy. Refrigerate.
  2. Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a loaf pan.
  3. Make Lemon Sugar: Combine the granulated sugar with grated lemon zest, rubbing it until fragrant.
  4. Combine Dry Ingredients: In a stand mixer, whisk flour, baking soda, salt, and lemon sugar.
  5. Incorporate Butter: Add room temperature unsalted butter and blend until coarse crumbs form.
  6. Add Wet Ingredients: Slowly mix in eggs, vanilla bean paste, lemon juice, sour cream, and milk until smooth.
  7. Prepare Raspberries: Toss raspberries with flour. Fold into the batter.
  8. Fill and Top Pan: Pour the batter into the greased loaf pan and sprinkle crumble on top.
  9. Bake: Bake for 60-65 minutes until a toothpick comes out clean.
  10. Cool the Loaf: Let it cool in the pan for about 45-60 minutes before transferring to a wire rack.
  11. Prepare Icing: Whisk powdered sugar, lemon juice, and optional zest until smooth.
  12. Drizzle and Serve: Drizzle icing over the cooled loaf, then slice and serve.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 180mgPotassium: 180mgFiber: 1gSugar: 18gVitamin A: 400IUVitamin C: 5mgCalcium: 40mgIron: 1mg

Notes

Using fresh ingredients will enhance flavor. Be careful not to overbake for a moist cake.

Tried this recipe?

Let us know how it was!