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A sliced raspberry lemon loaf cake with pink icing on top
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5 from 6 votes

Raspberry Lemon Loaf

This tart and sweet Raspberry Lemon Loaf has raspberries baked throughout a moist lemon pound cake with a cheeky pink glaze on top.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Breakfast, Dessert
Cuisine: American
Keyword: easy cake recipe, lemon cake, lemon loaf, pound cake, raspberry cake
Servings: 8

Ingredients

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

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.