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Lemon Raspberry Cake

Lemon Raspberry Loaf Cake Recipe

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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Calories: 405
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups (190 g) all-purpose flour
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 cup (200 g) granulated sugar
  • 2 large eggs
  • ½ cup (120 ml) neutral oil
  • ½ cup (120 g) plain yogurt or sour cream
  • 2 tbsp lemon zest
  • 3 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 1 ½ cups fresh raspberries
  • 1 cup (120 g) powdered sugar
  • 2 to 3 tbsp fresh lemon juice (for glaze)

Method
 

  1. Whisk the sugar, eggs, oil, yogurt, lemon zest, lemon juice, and vanilla in a large bowl until smooth.
  2. Sift the flour, baking powder, and salt over the wet mixture. Fold with a spatula just until no dry flour remains, then fold in the raspberries with 3 to 4 strokes.
  3. Pour into a greased and parchment-lined 9x5-inch loaf pan. Bake at 350°F (175°C) for 50 to 55 minutes, until a toothpick comes out with a few moist crumbs. Cool in the pan 10 minutes, then lift out and cool completely on a rack.
  4. Whisk the powdered sugar with 2 tbsp lemon juice, adding more juice a few drops at a time until the glaze flows in thick ribbons.
  5. Pour the glaze over the cooled loaf and let it set 15 minutes. Slice and serve.

Notes

If your raspberries are very juicy, gently fold them in right before pouring the batter into the pan to keep them from bleeding too much. The loaf tastes even better on day two, so it is a great make-ahead dessert.