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Lemon Raspberry Loaf Cake: A Delightful Recipe Unveiled!

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A delightful Lemon Raspberry Loaf Cake that combines the tangy flavor of lemon with the sweetness of fresh raspberries.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup unsalted butter, softened
  • 2 large eggs
  • 1/4 cup plain yogurt (or sour cream)
  • 1 tbsp lemon zest
  • 1/4 cup lemon juice (freshly squeezed)
  • 1 cup fresh raspberries, lightly coated in flour

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Grease a 9×5-inch loaf pan with butter or cooking spray, and dust it with flour.
  3. In a bowl, whisk together the flour, baking powder, baking soda, and salt.
  4. In a separate bowl, cream the softened butter and granulated sugar until light and fluffy.
  5. Beat in the eggs one at a time, then incorporate the yogurt, lemon zest, and lemon juice.
  6. Gradually add the dry ingredients to the wet mixture, folding gently until just incorporated.
  7. Lightly toss the fresh raspberries with a bit of flour, then fold them gently into the batter.
  8. Pour the batter into the prepared loaf pan and bake for about 50-55 minutes, or until a toothpick inserted comes out clean.
  9. Let the loaf cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
  10. Slice and enjoy!

Notes

  • Ensure the raspberries are fresh for the best flavor.
  • For a more intense lemon flavor, add more lemon zest.
  • This cake can be served plain or with a dusting of powdered sugar on top.

Nutrition

Keywords: Lemon Raspberry Loaf Cake, dessert, baking, recipe

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