Lemon Raspberry Loaf Cake with Raspberry Glaze
Indulge in the delightful harmony of zesty lemon and juicy raspberries with this Lemon Raspberry Loaf Cake. Perfectly moist and bursting with flavor, this easy-to-make loaf is topped with a luscious raspberry glaze, making it an irresistible treat for any occasion. Whether for brunch or dessert, each slice promises a refreshing taste that will leave your guests wanting more.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: Approximately 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter (softened)
- 3 large eggs
- 2 lemons (zest and juice)
- 1 cup fresh raspberries
- 1 cup powdered sugar (for glaze)
Instructions
- Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream the softened butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
- Mix in the lemon zest and juice. Gradually add the dry mixture until just combined.
- Gently fold in the raspberries.
- Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick comes out clean. Let cool before drizzling with raspberry glaze.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 22g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg