Raspberry Lemon Loaf
This raspberry lemon loaf is bright, tender, and packed with fresh citrus flavor in every slice. Lemon zest and extract add bold, sunny notes to the soft cake, while juicy raspberries bring bursts of tart sweetness throughout. Finished with a vibrant raspberry drizzle made from freeze-dried berries, this easy loaf cake makes a colorful addition to brunch, afternoon coffee, or anytime you want a fresh, fruit-forward dessert.
Tasty Team
Total Time
3 hr 25 min
3 hr 25 min
Prep Time
15 minutes
15 min
Cook Time
1 hr 10 min
1 hr 10 min
Total Time
3 hr 25 min
3 hr 25 min
Prep Time
15 minutes
15 min
Cook Time
1 hr 10 min
1 hr 10 min
Ingredients
for 8 servings
Loaf:
- cooking spray
- ¾ cup granulated sugar
- ¼ cup unsalted butter, softened
- 3 tablespoons lemon zest
- 2 teaspoons lemon extract
- 2 large eggs, room temperature
- ⅓ cup vegetable oil
- ⅓ cup whole milk
- ¼ cup sour cream
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- 1 ½ cups fresh raspberries
Raspberry Drizzle:
- 1 cup freeze-dried raspberries
- 1 cup sifted powdered sugar
- ¼ cup whole milk
Nutrition Info
- Calories 335
- Fat 13g
- Carbs 49g
- Fiber 1g
- Sugar 33g
- Protein 4g
Estimated values based on one serving size.
Preparation
- Make the loaf: Preheat the oven to 350°F (180°C). Coat a 9 x 5-inch loaf pan with cooking spray. Line the bottom and sides of the loaf pan with parchment paper. Coat the parchment with cooking spray.
- Place the granulated sugar, butter, lemon zest, and lemon extract in a large bowl. Beat with a stand mixer fitted with the hook attachment on low speed until everything is combined, about 1 minute. Add the eggs, and beat on medium-low speed until the mixture is just combined, about 30 seconds. Add the vegetable oil, milk, and sour cream. Beat until everything is combined, about 1 minute. Set aside.
- Whisk together the flour, baking powder, and salt in a medium bowl. Slowly add the flour mixture to the butter mixture ¼ cup at a time, beating on low speed, until the mixture is combined, 30–60 seconds. Using a rubber spatula, gently fold the fresh raspberries into the batter until just combined.
- Pour the batter into the prepared loaf pan. Bake for 45–55 minutes, until a toothpick inserted in the center of the loaf comes out clean.
- While the loaf bakes, prepare the raspberry drizzle: Process the freeze-dried raspberries in a blender for about 15 seconds, or until they turn into powder. Stir together the raspberry powder, powdered sugar, and milk in a bowl until fully combined. Cover and place in the refrigerator until ready to use.
- Remove the baked loaf from the oven. Let stand at room temperature, in the loaf pan, until completely cooled, 2–3 hours. Remove from the loaf pan, and pour on the raspberry drizzle.
- Serve the loaf, or transfer to an airtight container, and store in the refrigerator for up to 4 days.
- Enjoy!
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