Description
This Lemon Raspberry Loaf Cake is a bright, tangy, and moist treat perfect for breakfast or dessert. Infused with fresh lemon zest and juice, and bursting with sweet raspberries, this cake offers a delightful balance of tart and sweet flavors. Its tender crumb is enriched by sour cream or Greek yogurt, making it irresistibly soft and flavorful.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- Zest of 2 lemons
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream or Greek yogurt
- 2 tablespoons fresh lemon juice
Fruit
- 1 cup fresh raspberries
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×5-inch loaf pan to prevent sticking.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside.
- Cream Butter and Sugar: In a large bowl, beat the softened butter, granulated sugar, and lemon zest together until the mixture is light and fluffy, approximately 3 to 4 minutes.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, beating well after each addition to ensure a smooth batter. Stir in the vanilla extract thoroughly.
- Add Sour Cream and Lemon Juice: Blend in the sour cream (or Greek yogurt) and fresh lemon juice until the ingredients are fully combined without overmixing.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing gently and just until incorporated to avoid a dense cake.
- Fold in Raspberries: Carefully fold in the fresh raspberries, taking care not to crush them to maintain their shape and juicy texture in the cake.
- Transfer to Pan: Pour the batter evenly into the prepared loaf pan and smooth the surface with a spatula for an even bake.
- Bake: Place the pan in the preheated oven and bake for 50 to 60 minutes. Check doneness by inserting a toothpick into the center; it should come out clean.
- Cool: Allow the cake to cool in the pan for 15 minutes before transferring it onto a wire rack to cool completely. This prevents sogginess and helps the loaf set before slicing.
Notes
- Use fresh raspberries for best texture and flavor; frozen raspberries can be substituted but may release more juice, affecting the batter consistency.
- For a dairy-free version, substitute sour cream with coconut yogurt and use a dairy-free butter alternative.
- To enhance lemon flavor, drizzle a simple lemon glaze over the cooled loaf by mixing powdered sugar with lemon juice.
- Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
