Raspberry Lemon Loaf
Feb 22, 2025 03:43 AM
This tart and sweet Raspberry Lemon Loaf Cake has raspberries baked throughout a moist lemon pound cake. The charming glaze on top gets its pink hue from crushing two raspberries into lemon icing.
You are going to love this easy raspberry lemon loaf! The combination of lemon and raspberry is such a hit every time, and this loaf cake is no exception. It's moist, flavorful, and perfectly pink on top.
This lemon raspberry cake screams spring and summer, but really you can make it all year round. Lemons are easily found in every season, and (here's the secret) it's actually made with frozen raspberries.
The cake uses both butter for the creaming method and a bit of oil for extra moisture. The result is a batter that is thick enough to suspend the raspberries throughout.
Ingredients:
For the Raspberry Lemon Loaf
- 2 cups (250 grams) + 1 tablespoon all-purpose flour divided
- 1 ½ tea baking powder
- ½ tea kosher salt
- ¼ tea baking soda
- 1 to 2 lemons zested and juiced
- 1 cup (200g) granulated sugar
- ½ cup (113g) unsalted butter softened
- 2 tablespoon oil avocado, olive, or canola
- 3 large eggs
- ½ cup milk
- 1 cup raspberries frozen, not thawed
For the Raspberry Lemon Icing
- 2 tablespoon unsalted butter melted
- 1 ¼ cup powdered sugar
- 1 to 2 tablespoon lemon juice
- 2 raspberries
Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
90 minutes
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