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Raspberry Lemon Loaf

Raspberry Lemon Loaf

This Raspberry Lemon Loaf is a delightful, moist cake bursting with fresh raspberries and lemon flavor.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 1 hour
Total Time 2 hours 15 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 317 kcal

Equipment

  • loaf pan
  • Mixing Bowl
  • whisk
  • spoon

Ingredients
  

  • 3 eggs eggs room temperature is best
  • 1 cup sugar
  • 1 cup sour cream
  • ½ cup vegetable oil
  • 1 tablespoon lemon zest
  • 2 tablespoons lemon extract
  • 1 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 ¼ cups fresh raspberries washed & dry
  • additional all-purpose flour for prepping the pan
  • additional salted butter softened

Lemon Glaze

  • ¾ cup confectioner's sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest

Instructions
 

  • Rub softened salted butter all over the insides of your loaf pan. Dust with a few tablespoons of flour & shake it around until all the surfaces are coated so the cake will not stick.
  • Preheat oven to 350°F.
  • In a large mixing bowl, add the eggs, sugar, sour cream, and oil - whisk until smooth.
  • Add the lemon zest & lemon extract - whisk again.
  • Add the dry ingredients - flour, baking powder, salt, and stir with a spoon until it just comes together. DO NOT over mix! Some lumps may be present and that is fine.
  • Fold in the fresh raspberries. Be gentle so they stay whole & do not get mushy.
  • Pour batter into the prepared loaf pan.
  • Bake on the center rack of the preheated oven for 60-70 minutes. A toothpick should come out clean when inserted.
  • Carefully remove the hot loaf pan from the oven. Let it cool for 30-60 minutes in the pan on a baking rack.
  • Once ready, turn the loaf out onto a baking rack to continue cooling until no longer warm (another 30-60 minutes).
  • Whisk the glaze ingredients together in a small bowl. Drizzle it over the top of the cake.
  • Slice & enjoy!

Notes

This cake keeps for days or months. Store for up to 3 days in a cool dry place such as the pantry or cabinet. To freeze, I recommend doing so before adding the glaze & freeze for up to 30 days. Defrost in the refrigerator for 2 days & then glaze to serve. Use dry raspberries to prevent sogginess and ensure shape retention.

Nutrition

Serving: 1sliceCalories: 317kcalCarbohydrates: 47gProtein: 4gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 7gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 63mgSodium: 228mgPotassium: 99mgFiber: 2gSugar: 22gVitamin A: 221IUVitamin C: 7mgCalcium: 87mgIron: 1mg
Keyword baking, cake, dessert, lemon, raspberry, Raspberry Lemon Loaf
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