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Raspberry Lemon Loaf Cake

Raspberry Lemon Loaf Cake - A Bright Burst of Flavor

Raspberry Lemon Loaf Cake is a delightful dessert with a sweet and tangy flavor, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 55 minutes
Cooling Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1.5 cups Plain Flour Consider whole wheat flour for a heartier variation.
  • 2 teaspoons Baking Powder Make sure it’s fresh for the best results.
  • 0.5 teaspoon Salt Kosher salt is recommended.
  • 1 cup Granulated White Sugar Brown sugar can offer a deeper flavor.
  • 0.5 cups Greek Yogurt Sour cream can be a substitute.
  • 2 large Eggs Bring to room temperature before mixing.
  • Zest of 1 Lemon Grate only the yellow part.
  • 1 teaspoon Vanilla Extract Almond extract is an alternative.
  • 0.5 cups Unsalted Butter Allows for better control of salt levels.
  • 1 cup Fresh Raspberries Frozen raspberries can be used; adjust baking time.
  • 1 tablespoon Flour for Dusting Berries Prevents raspberries from sinking.
For Serving
  • to taste Whipped Cream Elevates the cake for indulgence.

Equipment

  • 8 x 4 inch loaf tin
  • Mixing bowl
  • Electric mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare an 8 x 4 inch loaf tin lined with parchment paper, greasing lightly.
  2. Sift together plain flour, baking powder, and salt in a medium bowl, whisking in the lemon zest. Set aside.
  3. Gently toss fresh raspberries with the tablespoon of flour in a small bowl and set aside.
  4. Cream softened unsalted butter until creamy, add granulated sugar gradually, and mix until light and fluffy. Add eggs one at a time, mixing well.
  5. Combine the flour mixture and Greek yogurt into the butter mixture, alternating and mixing just until combined.
  6. Fold the flour-dusted raspberries gently into the batter to ensure even distribution without breaking them.
  7. Pour the batter into the prepared tin, smoothing the top, and bake for 50-55 minutes until done.
  8. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely before slicing.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 25gProtein: 3gFat: 8gSaturated Fat: 5gCholesterol: 35mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 12gVitamin A: 300IUVitamin C: 5mgCalcium: 50mgIron: 0.5mg

Notes

Ensure ingredients like eggs and yogurt are at room temperature for best results. Don’t overmix to maintain a light texture.

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