Raspberry Lemon Loaf Cake Recipe

Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes

This Raspberry Lemon Loaf Cake is a delightful dessert that combines the tartness of fresh lemons with the sweetness of raspberries. It’s perfect for afternoon tea or as a light dessert after dinner.

The cake recipe is simple to follow and yields a moist, flavorful loaf that is sure to impress your family and friends.

Delicious Raspberry Lemon Loaf Cake

This Raspberry Lemon Loaf Cake features a tender crumb infused with lemon zest and studded with juicy raspberries. The recipe takes about 1 hour from start to finish and serves 8 people.

Ingredients

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 tablespoon lemon zest
1/2 cup buttermilk
1 cup fresh raspberries
Powdered sugar for dusting (optional)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest.
Combine Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Mix until just combined. Gently fold in the raspberries.
Bake the Cake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Dust with powdered sugar before serving, if desired.