Raspberry Lemon Loaf Cake
Raspberry Lemon Loaf Cake is a delightful treat that perfectly balances the tangy zing of fresh lemons with the sweet burst of ripe raspberries. This moist and tender loaf is ideal for brunches, afternoon tea, or any special occasion. With its vibrant colors and irresistible aroma, this cake will have everyone reaching for a second slice. Easy to make yet impressive enough to serve at gatherings, it’s bound to become a new favorite in your baking repertoire.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: Makes approximately 12 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
- 3 large eggs
- ½ cup buttermilk
- ½ cup unsalted butter (softened)
- 2 tbsp lemon zest
- ¼ cup freshly squeezed lemon juice
- 1 cup fresh raspberries
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan with nonstick spray.
- In a bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, cream the softened butter and granulated sugar until fluffy. Add eggs one at a time, followed by buttermilk, lemon juice, and lemon zest.
- Gradually mix the dry ingredients into the wet mixture until just combined; gently fold in raspberries.
- Pour batter into the prepared pan and bake for 50-60 minutes or until a toothpick inserted comes out clean.
Nutrition
- Serving Size: 1 slice (approximately 75g)
- Calories: 220
- Sugar: 13g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg
Find it online: https://www.mealura.com/raspberry-lemon-loaf-cake/