Lemon Raspberry Loaf Cake
This Lemon Raspberry Loaf Cake is perfect for spring and summer. It’s packed with juicy raspberries, fresh lemon juice, and topped with the most delicious buttery crumble. A drizzle of fresh lemon icing finishes it off, making it not only sweet and tangy but also absolutely beautiful for the season.
This lemon loaf cake is so simple to make. With everyday ingredients you probably already have in your kitchen, it comes together in no time. Perfect for weekend brunches, backyard gatherings, or gifting to friends, it brings a little sunshine to every occasion.
Why This Lemon Raspberry Loaf Cake Is So Good
- Super moist and tender- thanks to the right balance of butter, eggs, sour cream, and milk, this loaf stays soft and moist from the first slice to the last.
- Fresh, seasonal flavors- raspberries and lemon are a classic spring and summer pairing. Using fresh fruit and real lemon zest makes the flavors bright and perfect for the season.
- Buttery crumble topping- honestly, the topping might be my favorite part. It bakes up golden and slightly crisp, which makes the soft cake underneath even better.
- Fresh lemon icing- the lemon drizzle is the perfect finishing touch. Made with powdered sugar and fresh lemon juice, it has the perfect balance of sweet and tart.
- Versatile- whether you slice it for breakfast, bring it to a picnic, or serve it as a dessert, this loaf works in any setting. It’s approachable to bake and impressive to share.
What is The Reverse Creaming Method
The reverse creaming method is a mixing technique where the butter is added directly to the dry ingredients first, rather than creaming it with the sugar at the beginning. In this method, the flour, sugar, and other dry ingredients are mixed together before softened butter is added and blended in until the mixture becomes crumbly.
This process coats the flour with fat before the liquid ingredients are introduced. Because of that, less gluten develops in the batter, which helps create a softer, more tender crumb. It also produces a very even, fine texture throughout the cake.
Ingredient Notes and Substitutions
- All-purpose flour- gives this loaf its structure and creates the soft, tender base of the cake. For best results, measure the flour properly. I explain more about that in the tips below.
- Baking soda- this is what helps the cake rise and keeps the texture tender. It reacts with the acidity from the sour cream and lemon juice, giving the loaf a soft, light crumb.
- Butter- use unsalted butter so you can control the salt in the recipe. Be sure to pull it from the fridge ahead of time so it can come to room temperature.
- Sugar- white granulated sugar sweetens the cake and also plays a big role in keeping the crumb moist.
- Sour cream- use full-fat sour cream for the best results, as it adds richness and moisture to the loaf cake. You can also use plain Greek yogurt.
- Milk- whole milk adds additional moisture. The fat content gives the loaf a richer texture. Make sure it’s at room temperature before mixing.
- Lemon- I use both fresh lemon zest and lemon juice for the cake and the icing.
- Eggs- use large eggs at room temperature. Pull them from the fridge 2 hours before baking.
- Vanilla- I use vanilla bean paste for a strong vanilla flavor, but you can also use vanilla extract. Use pure vanilla extract, not the imitation stuff.
- Powdered sugar- sift before making the glaze. This ensures your lemon icing is smooth and free of lumps.
- Raspberries- fresh raspberries work beautifully in this loaf. But, you can also use frozen raspberries, but do not thaw them first. Add them straight from the freezer right before folding into the batter. If you’re not a fan of raspberries, blueberries and strawberries also work in this recipe.
How To Make The Best Lemon Loaf Cake
Tips For A Moist Lemon Cake
- Strong lemon flavor- rub the sugar and lemon zest together with your fingertips. This releases the natural oils from the zest and intensifies the lemon flavor throughout the entire loaf. It is a small step that makes a big difference.
- Do not over mix the batter- when combining the butter with the dry ingredients, mix just until the butter is fully incorporated and you no longer see visible pieces. Once you add the wet ingredients, mix on low speed only until everything comes together. The less you mix, the softer and more tender your cake will be. Over mixing can lead to a dense loaf.
- Measure the flour correctly- for accurate results, spoon the flour into your measuring cup and level it off with a knife. Never scoop directly into the flour container. Scooping packs the flour down into the cup, which adds more flour than the recipe calls for and can make the cake dry.
- Using frozen raspberries- if you are using frozen raspberries, do not thaw them. Thawed berries release too much moisture and can make the loaf overly wet. Add them straight from the freezer. If you prefer smaller pieces instead of whole raspberries, you can gently break them up while they’re still frozen before folding them into the batter.
- Use a serrated knife- for clean, bakery-style slices, use a serrated knife rather than a straight-edged knife. Instead of pressing straight down, gently move the knife back and forth in a slow sawing motion as you cut. This allows the blade to glide through the loaf without crushing the soft crumb or dragging the raspberries through the slices.
Lemon Raspberry Loaf Cake FAQ’s
Yes, you can skip the crumble if you prefer a simpler loaf. The cake will still bake up soft and flavorful. Just pour the batter into the pan and bake as directed. The lemon icing will still give it a beautiful finish.
If the berries sink, it is usually because they were not coated in the flour properly. Lightly tossing the raspberries while in a bit of flour helps them stay evenly distributed throughout the batter.
A crack down the center is completely normal for loaf cakes. It happens as the outside sets and the inside continues to rise in the oven. It does not affect the texture or flavor.
This loaf stays fresh at room temperature for up to three days when stored in an airtight container. If you would like it to last longer, you can refrigerate it for up to five days. Just make sure it is tightly wrapped or stored in a sealed container so it does not dry out. For the best texture and flavor, allow refrigerated slices to come back to room temperature before serving.
Yes, this loaf freezes beautifully. Allow it to cool completely, then wrap it tightly in plastic wrap. After that, place the wrapped loaf in a large freezer zip top bag. This helps prevent freezer burn and keeps the cake fresh. Freeze for up to two months. For best results, freeze the loaf without the glaze and add the lemon icing after thawing. Thaw overnight in the refrigerator or on the counter until fully defrosted.
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Lemon Raspberry Loaf Cake
Ingredients
Lemon Raspberry Loaf Cake
- 1 cup white granulated sugar
- 2 tbsp grated lemon zest
- 1 1/2 cups + 1 tbsp all-purpose flour, spooned and leveled
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter , room temperature
- 1 tsp vanilla bean paste , substitute with pure vanilla extract
- 2 large eggs, room temperature
- 2 tbsp fresh lemon juice
- 1/4 cup full-fat sour cream, room temperature
- 1/4 cup whole milk, room temperature
- 1 1/2 cups fresh raspberries, plus more for topping
Crumble Topping
- 1/3 cup all-purpose flour, spooned and leveled
- 3 tbsp white granulated sugar
- 2 tbsp unsalted butter, melted
Lemon Icing
- 1/2 cup powdered sugar
- 1 tbsp fresh lemon juice
- 1/2 tsp fresh lemon zest, optional
Instructions
Lemon Raspberry Loaf Cake
- Start by prepare the crumble topping. In a small bowl, stir together all of the ingredients until the mixture looks evenly combined and slightly clumpy. Cover the bowl and place it in the refrigerator while you prepare the loaf batter. Chilling the crumble helps it hold its texture during baking.
- Next, preheat your oven to 350℉. Lightly grease a 9 1/2 x 5-inch loaf pan, then line it with parchment paper along the sides to make lifting the loaf out easier once it has baked.
- In a small bowl, combine the granulated sugar and fresh lemon zest. Using your fingertips, rub the zest into the sugar for about 30 seconds. This step releases the natural oils from the lemon peel and infuses the sugar with a deep lemon sugar.
- Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment (a hand mixer works just as well), add 1 1/2 cups flour, baking soda, and salt. Then, add the lemon sugar and stir to combine.
- With the mixer running on low speed, begin adding the butter a few tablespoons at a time.
- Continue mixing until the texture becomes crumbly and you no longer see any large pieces of butter. The mixture should resemble coarse crumbs.
- Next, add the eggs one at a time, mixing well after each addition. Stir in the vanilla bean paste.
- Then, pour in the lemon juice and mix until incorporated. Pause to scrape down the sides of the bowl, then add the sour cream and milk, mixing just until the batter is smooth and combined.
- In a separate bowl, toss the raspberries with 1 tablespoon of flour. The flour should lightly coat the berries, which prevents them from sinking in the batter.
- Gently add the coated raspberries to the batter. Using a spatula, fold them in carefully just until they are evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan and spread the top into an evenly layer. Scatter a small handful of extra raspberries over the surface, then sprinkle the chilled crumble evenly across the top.
- Place the pan in the oven and bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs. The loaf should be lightly golden along the edges and slightly domed in the center.
- Once baked, remove the loaf from the oven and allow it to cool in the pan for 45 minutes to 1 hour at room temperature.
Lemon Icing
- In a small bowl, whisk together all of the icing ingredients until smooth. If the icing seems too thick, add a little more lemon juice, milk, or heavy cream. If it becomes too thin, whisk in another spoonful of powdered sugar until you reach the desired consistency.
- Finally, lift the cooled loaf out of the pan and place it on a serving plate. Drizzle the lemon icing over the top, letting it run down the sides. Slice and enjoy!