This tart and sweet Raspberry Lemon Loaf 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 snack cake! 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.
- All-purpose flour
- Baking powder
- Kosher salt
- Baking soda
- Lemon - both the zest and juice
- Granulated sugar
- Unsalted butter
- Avocado, olive, or canola oil
- Large eggs
- Frozen raspberries
- Powdered sugar
See recipe card for quantities.
Tools and Equipment
- Hand mixing
- Large mixing bowl
- 9X4.5-inch loaf pan or equivalent
- Large rubber spatula
- General kitchen tools (measuring cups, spoons, etc.)
Instructions for Making Raspberry Lemon Loaf
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.
Lemons - instead of lemons, you can use another citrus like lime or grapefruit
Raspberries - instead of lemons, you can use frozen cranberries or blueberries
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 Loaf
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
- Make the glaze
- Ice the cake
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.
- 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.
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.
Looking for other recipes like this? Try these:
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Raspberry Lemon Loaf
For the Raspberry Lemon Loaf
- 2 cups + 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 granulated sugar
- ½ cup 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
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.