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.
Making a Lemon Raspberry Loaf Cake
This cake recipe starts with massaging lemon zest into sugar before whipping it up with butter to ensure a fluffy batter.
Cream the butter and sugar together until fluffy and pale in color, 2 to 4 minutes.
Add the oil and mix to combine. Add the eggs, one at a time, allowing each to combine before adding the next.
Alternate the dry ingredients with the milk and lemon juice. Fold in the the second half of the dry ingredients.
Toss frozen raspberries (do not thaw), with a little extra flour to help keep them from sinking in the pan.
Hint: Instead of folding in the raspberries, layer them into the pan with the lemon cake batter. This will keep them evenly suspended in the cake and they won't bleed into the batter.
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Why You'll Love this Raspberry Lemon Loaf
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.
Top Tips
- Make sure to start with softened butter that is not melted.
- Massage the lemon zest into the sugar with your fingertips to release the lemon oil for extra flavor.
- Instead of stirring in the raspberries, layer them in with the batter for more even distribution.
- Toss the berries in flour to keep them from sinking in this raspberry lemon loaf.
Ingredients in Raspberry Lemon Loaf Recipe
- All-purpose flour - for the most accurate baking, use a kitchen scale to measure flour. If you don't have one, be sure to fluff up the flour and do not pack it in.
- Baking powder - do not replace with baking soda
- Kosher salt - fine sea salt like Diamond Crystal. Use half the amount if using table salt.
- Baking soda - do not replace with baking powder
- Lemon - both the zest and juice
- Granulated sugar
- Unsalted butter - soften but not melted and greasy
- Avocado, olive, or canola oil - any neutral flavor will work.
- Large eggs
- Milk - may be replaced with any non-dairy milk or even Greek yogurt
- Frozen raspberries - do not thaw. Fresh raspberries also work.
- Powdered sugar - sifted, as needed
See recipe card for quantities.
Tools and Equipment
- Hand mixing
- Large mixing bowl
- 9X4.5-inch loaf pan or equivalent
- Large rubber spatula
- Whisk
- General kitchen tools (measuring cups, spoons, etc.)
Substitutions
Lemons - instead of lemons, you can use another citrus like lime or grapefruit
Raspberries - instead of raspberries, you can use frozen cranberries or blueberries, Fresh raspberries will also work, but they are more delicate so take care not to crush them into the batter.
Lemon juice is very acidic and is needed to react with the baking soda. If you choose to use another citrus, pick something that is also acidic. Orange juice is not as acidic as lemon juice, but should still work.
Steps for Making Raspberry Lemon Bread
This cake is super easy to make. Use a hand or stand mixer to make sure the butter and sugar get nice and fluffy.
- Massage the zest - rub the lemon zest and sugar together until fragrant
- Mix the batter
- Layer the batter and raspberries - start with batter in the bottom of the pan, then sprinkle berries throughout
- Bake!
- Make the glaze
- Ice the cake
Storage
Store the cake at room temperature for up to 2 days. Loosely cover with plastic wrap or tent with foil.
Store leftovers in the refrigerator. The cake is best served within 3 days.
Freeze the unfrosted loaf by wrapping in plastic and piping in a zip-top bag. Freeze up to 3 months. Thaw the cake overnight in the refrigerator.
Recipe FAQs
Yes! Fill muffin liners ⅔ of the way up and bake for 17 to 20 minutes. Add the batter, then sprinkle on the raspberries, poking them down to partially submerge.
Yes. Be sure not to fill the pan too high (about ¾ of the way full). Use leftover batter to make muffins (see above).
Yes! Try a different citrus for the lemon or try subbing blueberries or cranberries for the raspberries.
Related
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Recipe
Raspberry Lemon Loaf
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
Instructions
To Make the Raspberry Lemon Loaf
- Preheat the oven to 350°F. Grease and flour or line a 9X4.5-inch loaf pan (or equivalent). Set aside.
- In a medium bowl, whisk together 2 cups all-purpose flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bow, add the sugar and 1 tablespoon lemon zest. Rub the ingredients together between your fingertips until fragrant.
- Add the softened butter and mix with a hand mixer until light and fluffy, 2 to 3 minutes.
- Mix in the oil and eggs - one at time. Mix until blended.
- Add in half of the dry ingredients and mix on low until just combined. Add the milk and ¼ cup lemon juice then mix until smooth.
- Add the remaining dry ingredients and mix on low speed until just combined. Use a rubber spatula to fold the batter together until smooth.
- In a small bowl, toss the raspberries in the 1 tablespoon of flour.
- Scoop about ⅓ of the batter into the pan and spread. Sprinkle on about ⅓ of the raspberries. Repeat with the remaining batter and berries, poking down the berries on top to slightly submerge.
- Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. Cool the cake on a wire rack.
To Make the Raspberry Lemon Icing
- Melt the butter. Add in the confectioners' sugar and lemon juice then stir until smooth.
- Pop two raspberries (either fresh or thawed) into the icing and slightly crush with a fork. Stir until it turns pink and has little bits of raspberry throughout.
- Spoon the icing over the top of the cooled cake and serve.
Sally B
OMG this was so delicious! I can’t wait to make it again next weekend
stylesweet
Oh wonderful! I am so glad you enjoyed it!
Stacy
I made this lemon raspberry loaf cake and it was amazing! Will definitely make it again!
stylesweet
Oh yay! I am so glad you enjoyed it. Thank you!
Trina
so yummy. the cake was so moist!
stylesweet
I'm so glad you liked it!
Diane
I made this for my office and they devoured it in seconds. I got so many compliments!
Judy Wolcott Cline
I received this as a gift, baked by my boyfriend. It was delicious! Will keep this as a favorite!! - Judy
stylesweet
Oh wow! That's amazing.Thank you for sharing. I am so glad you liked the recipe!
Gabby
Making this recipe for the third time this weekend! It's so moist!
Sophia
So excited to make this cake for Easter! I tried it last month and now can't wait to bring to Easter.
Ashley
This recipe looks good! can margarine be used instead of butter
stylesweet
Hi! I haven't tried with margarine, but it should work with similar results. Happy Baking!
Jackie
Beautiful loaf! Just curious you mention measuring with a scale is the most accurate way to measure ingredients but you didn't provide any metric conversions for this recipe to grams so how can I measure the flour or the sugar? Do you know what the grams would be for the flour or sugar? I greatly prefer weighing ingredients using cups just isn't accurate. Thank you
stylesweet
Thank you for the comment! And I am so glad you liked the recipe. You are absolute right about using weight measurements. I've been converting the recipes here to include grams, but I suppose I didn't do this one yet! I write recipes where 1 cup of flour is 125 grams. Will add to the post here. Thanks again!
Jackie
Hi thank you so so much for the gram measurements! I am baking it now its in the oven as we speak but I think there is an issue? You mentioned 1 cup of flour is 125g and listed on the recipe to measure 125g..but list 2 cups of flour. So shouldn't that be 250g of flour total plus 1 tbsp separate? I didn't even notice till I baked it and if this is the case I'm guessing the bake will fail 🙃 but I'd rather its caught so someone doesn't do what I just did and make the loaf with the wrong gram measurements. Thank you again 💓
stylesweet
Oh my goodness, you are right. Thank you for pointing this out. Here I tried to add the grams to make it more precise but did the opposite. Should start with grams next time as they really are more reliable and how I actually develop recipes. My apologies!! Thank you for reaching out.
Jackie
Hi there. Thank you so much for replying and changing things. So many bloggers don't even read comments or change things and sometimes it's really frustrating. Your attention to your readers is beyond appreciated! And it's all good! I should have noticed as I only bake in grams but I wasn't paying attention so that's on me. Regardless of the texture and size of the loaf being off due to 1 cup less flour it still tasted amazing! We're still eating it and it got great feedback from my partner so it worked out! I'll re bake it soon with the right amount of flour and I look forward to seeing what it should have turned out like! It's beautiful and delicious even with the less flour so I know it's a winner of a recipe! Your site is beautiful thank you for sharing all these wonderful recipes and your hard work. I appreciate everything 🙂