Description
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
- Preheat your oven to 350°F (175°C).
- Grease a 9×5-inch loaf pan with butter or cooking spray, and dust it with flour.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate bowl, cream the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then incorporate the yogurt, lemon zest, and lemon juice.
- Gradually add the dry ingredients to the wet mixture, folding gently until just incorporated.
- Lightly toss the fresh raspberries with a bit of flour, then fold them gently into the batter.
- Pour the batter into the prepared loaf pan and bake for about 50-55 minutes, or until a toothpick inserted comes out clean.
- Let the loaf cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- 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.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Lemon Raspberry Loaf Cake, dessert, baking, recipe