How to Create Tangy Lemon Raspberry Loaf Cake: A Simple Recipe for All
If you’re looking for a dessert that’s not overly sweet yet bursting with fresh flavors, then a Lemon Raspberry Loaf Cake might just be your next baking project! This delightful treat is easy to make, incredibly moist, and packed with tangy lemon and juicy raspberries. It’s a perfect choice for tea time, a family dessert, or as a gift for someone special. The best part? You don’t have to be a pro in the kitchen to create this! Just follow this recipe step by step and enjoy the magic.
Let’s get started!
Ingredients You’ll Need
Before we begin, make sure you have all the ingredients ready. Here’s what you’ll need for the loaf cake:
For the Cake:
- 2 cups (250g) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup (200g) sugar
- ½ cup (120ml) unsalted butter, melted and cooled
- 2 large eggs
- ½ cup (120ml) milk (you can use whole milk or plant-based alternatives)
- ¼ cup (60ml) freshly squeezed lemon juice
- 1 tablespoon lemon zest (grated peel of the lemon)
- 1 cup (125g) fresh or frozen raspberries
For the Glaze:
- 1 cup (120g) powdered sugar
- 2–3 tablespoons lemon juice
Step-by-Step Instructions
Now that you have gathered everything, let’s bake the loaf cake. This recipe has simple instructions, so don’t worry if you’re new to baking!
Step 1: Preheat Your Oven
Start by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan lightly with butter or cooking spray. You can also line the pan with parchment paper for easier removal of the cake later.
Step 2: Mix the Dry Ingredients
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures the cake rises evenly and gives it the right texture.
Step 3: Combine the Wet Ingredients
In another large mixing bowl, combine the melted butter and sugar. Whisk them together until the mixture looks smooth and creamy. Add the eggs one by one, whisking after each addition.
Next, add the lemon juice, lemon zest, and milk into the creamy mixture. Stir until everything is well combined. You’ll start to smell the zesty lemon already!
Step 4: Combine Wet and Dry Ingredients
Slowly add the dry ingredients (flour mixture) into the wet mixture. Use a spatula or a whisk and gently fold them together. Take care not to overmix – you want a thick, smooth batter.
Step 5: Add the Raspberries
Now, gently fold the raspberries into the batter. Be careful not to mash them; they should remain pretty intact. If you’re using frozen raspberries, you don’t need to thaw them beforehand. They’ll add bursts of fruity sweetness throughout the loaf!
Step 6: Bake Your Cake
Pour the batter into the greased or parchment-lined loaf pan. Spread it evenly so the top is smooth. Place the pan in the oven and bake for 50–60 minutes.
To check if it’s done, insert a toothpick into the center of the cake. If it comes out clean (with no wet batter), your cake is ready. If not, bake for a few more minutes and test again.
Step 7: Cool the Cake
Once baked, take the loaf pan out of the oven and let the cake cool in the pan for about 10 minutes. Then remove the cake from the pan and place it on a cooling rack to cool completely. This step is important to ensure the glaze doesn’t melt and run off when applied.
Step 8: Make the Lemon Glaze
While the cake is cooling, prepare the glaze. In a small bowl, mix the powdered sugar with 2–3 tablespoons of lemon juice. Start with 2 tablespoons, and add more if needed to achieve a pouring consistency. The glaze should be smooth and slightly runny.
Step 9: Add the Glaze
Once the cake is completely cool, drizzle the lemon glaze over the top. You can use a spoon or a piping bag for this. If you’re feeling fancy, let the glaze drip down the sides for a nice visual effect.
Step 10: Serve and Enjoy
Your Lemon Raspberry Loaf Cake is ready to enjoy! Slice it up and serve with tea, coffee, or a cold glass of milk. Store any leftovers (if there are any!) in an airtight container at room temperature or in the fridge.
Tips for Success
- For extra lemony flavor, you can add a teaspoon of lemon extract to the batter.
- If your raspberries are extra juicy, sprinkle them lightly with flour before adding them to the batter. This prevents them from sinking to the bottom during baking.
- Don’t rush to add the glaze if your cake isn’t completely cool—it will get messy!
Conclusion
Making a Lemon Raspberry Loaf Cake is fun, easy, and totally delicious. The bright tanginess of the lemon combined with the tart sweetness of raspberries creates a unique flavor everyone will love. Plus, the simple ingredients and straightforward process make this recipe accessible to bakers of all levels.
So, don’t wait! Gather your ingredients, preheat the oven, and treat yourself to this citrusy delight. Happy baking!
