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Lemon Raspberry Loaf Cake Tasty and Fresh Delight

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Here’s what you need to make the Lemon Raspberry Loaf Cake. Gather these items first. - 1 ½ cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ¼ teaspoon salt - ½ cup unsalted butter, softened - 1 cup granulated sugar - 2 large eggs - Zest of 1 large lemon - 2 tablespoons fresh lemon juice - 1 teaspoon vanilla extract - ½ cup buttermilk - 1 cup fresh raspberries (with extra for garnish) - Powdered sugar, for dusting Each ingredient plays a big role. The flour gives structure, while the butter adds moisture. The sugar sweetens and helps create a nice crust. The eggs bind everything together. Lemon zest and juice bring bright flavors. Fresh raspberries add sweetness and a pop of color. I love how simple ingredients can create something so delightful! {{ingredient_image_1}} 1. Preheat oven and prepare the loaf pan: Set your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan. You can also line it with parchment paper. This makes removal easy later. 2. Whisk dry ingredients: In a medium bowl, mix 1 ½ cups of flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ¼ teaspoon of salt. Set this bowl aside for later. 3. Cream butter and sugar: In a large bowl, take ½ cup of softened butter. Add 1 cup of granulated sugar. Beat them together until light and fluffy. This should take about 3-4 minutes. 4. Add eggs and lemon ingredients: Crack 2 large eggs into the bowl, adding them one at a time. Mix well after each egg. Then, fold in the zest of 1 large lemon, 2 tablespoons of fresh lemon juice, and 1 teaspoon of vanilla extract. 5. Combine wet and dry ingredients: Gradually add your dry mix to the butter and sugar. Alternate this with ½ cup of buttermilk. Start and end with the flour mix. Mix until just combined. 6. Fold in raspberries: Gently add 1 cup of fresh raspberries to your batter. Be careful not to break them as you fold them in. 7. Bake and cool the loaf cake: Pour your batter into the prepared pan. Smooth the top with a spatula. Bake for 50-60 minutes. Check if it’s done by inserting a toothpick in the center. If it comes out clean, it's ready. Let the loaf cool in the pan for about 10 minutes. Then, move it to a wire rack to cool completely. - Ensuring the batter is just combined: Mix the wet and dry ingredients carefully. You want the batter to be fluffy but not over-mixed. If you see a few lumps, that’s okay. This helps keep the loaf soft and moist. - Properly fold in raspberries: When you add the raspberries, use a spatula to fold them in gently. Be careful not to crush them. This keeps the berries whole and gives the loaf a beautiful look. - Garnishing ideas with raspberries and powdered sugar: Once your loaf cools, dust the top with powdered sugar. Add a few fresh raspberries on top for color. This makes it look fancy and inviting. - Serving suggestions like whipped cream: Slice the loaf and serve it with a dollop of whipped cream. It adds a creamy texture that pairs well with the tartness of the lemon and raspberries. Pro Tips Use Room Temperature Ingredients: Ensure that your butter and eggs are at room temperature before starting. This helps to create a smoother batter and ensures even mixing. Don’t Overmix the Batter: After adding the raspberries, fold them in gently. Overmixing can break the berries and result in a denser loaf cake. Check for Doneness: Baking times can vary depending on your oven. Start checking for doneness at 50 minutes by inserting a toothpick; it should come out clean or with a few moist crumbs. Store Properly: To keep the loaf fresh, wrap it tightly in plastic wrap and store it at room temperature for up to 3 days or in the refrigerator for up to a week. {{image_2}} You can change the flavor of your loaf cake easily. Swap raspberries for other berries like blueberries or strawberries. Both will add a nice twist. Imagine the sweet burst of blueberries with that lemon zest! You can also add nuts. Chopped walnuts or pecans give a nice crunch. If you want something sweeter, mix in chocolate chips. Dark chocolate pairs well with lemon and berries. Each option brings a new taste, making it your own. If you need gluten-free options, use a gluten-free flour blend. This will keep the texture light and fluffy. For vegan alternatives, replace butter with coconut oil. Use flax eggs instead of regular eggs. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for a bit until it thickens. You can also use a plant-based milk instead of buttermilk. These swaps make the cake friendly for many diets. Enjoy the same great flavor while meeting your needs! To keep your Lemon Raspberry Loaf Cake fresh, store it in the refrigerator. Place the cake in an airtight container. This helps keep moisture in and prevents it from drying out. You can also wrap it in plastic wrap if you prefer. The cake will stay good for about 3 to 5 days in the fridge. Always slice it when you are ready to serve. This helps keep the rest of the cake moist. If you want to save some for later, freezing is a great option. First, let the cake cool completely. Then, wrap it tightly in plastic wrap. Cover it with aluminum foil for extra protection against freezer burn. You can freeze the loaf for up to 3 months. When you're ready to eat it, thaw it in the fridge overnight. Enjoy it fresh, or warm it in the oven for a few minutes for a cozy treat. How do I prevent the raspberries from sinking? To keep raspberries from sinking, toss them in a bit of flour before adding them to the batter. This helps them stay suspended. Mixing them in gently also helps maintain their shape. Can I use frozen raspberries instead of fresh? Yes, you can use frozen raspberries. Just do not thaw them first. This keeps them from becoming mushy in the batter. Frozen raspberries may add a bit more moisture, so watch the baking time closely. What can I serve with Lemon Raspberry Loaf Cake? You can serve the loaf with whipped cream or vanilla ice cream. Fresh berries make a nice touch, too. A drizzle of lemon glaze adds extra zing and flavor. How long does the loaf cake last? The loaf cake lasts about 3 to 4 days at room temperature. Store it in an airtight container to keep it fresh. You can also freeze it for up to 3 months. Just wrap it well to prevent freezer burn. You now have all the steps to make a delicious Lemon Raspberry Loaf Cake. We covered the ingredients, preparations, and baking tips. Remember to fold in the raspberries gently and use fresh ones for best flavor. You can even try different berries or remove dairy if needed. Store it in the fridge for a short time or freeze it for later. Enjoy this cake with whipped cream or dusted sugar. Feel free to share your results and make this recipe your own!

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Are you ready to create a treat that bursts with flavor? My Lemon Raspberry Loaf Cake combines zesty lemon with sweet, juicy raspberries for a delightful dessert. This moist and tender cake is perfect for any occasion and easy to bake. Join me as we explore simple steps, helpful tips, and variations that will make your cake stand out. Let’s dive into this delicious recipe that will brighten your day!

Why I Love This Recipe

  1. Fresh and Fruity: This loaf cake combines the zesty flavor of lemon with the sweetness of fresh raspberries, creating a delightful balance that is perfect for any occasion.
  2. Easy to Make: With simple ingredients and straightforward steps, this recipe is perfect for both novice bakers and seasoned pros looking for a quick treat.
  3. Perfect for Any Occasion: Whether it’s a family gathering, a picnic, or just a cozy evening at home, this loaf cake fits perfectly in any setting.
  4. Gorgeous Presentation: With a light dusting of powdered sugar and fresh raspberries on top, this cake is as beautiful as it is delicious, making it a standout dessert.

Ingredients

Here’s what you need to make the Lemon Raspberry Loaf Cake. Gather these items first.

– 1 ½ cups all-purpose flour

– 1 teaspoon baking powder

– ½ teaspoon baking soda

– ¼ teaspoon salt

– ½ cup unsalted butter, softened

– 1 cup granulated sugar

– 2 large eggs

– Zest of 1 large lemon

– 2 tablespoons fresh lemon juice

– 1 teaspoon vanilla extract

– ½ cup buttermilk

– 1 cup fresh raspberries (with extra for garnish)

– Powdered sugar, for dusting

Each ingredient plays a big role. The flour gives structure, while the butter adds moisture. The sugar sweetens and helps create a nice crust. The eggs bind everything together. Lemon zest and juice bring bright flavors. Fresh raspberries add sweetness and a pop of color. I love how simple ingredients can create something so delightful!

Step-by-Step Instructions

Preparation Steps

1. Preheat oven and prepare the loaf pan: Set your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. You can also line it with parchment paper. This makes removal easy later.

2. Whisk dry ingredients: In a medium bowl, mix 1 ½ cups of flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ¼ teaspoon of salt. Set this bowl aside for later.

Mixing and Baking

3. Cream butter and sugar: In a large bowl, take ½ cup of softened butter. Add 1 cup of granulated sugar. Beat them together until light and fluffy. This should take about 3-4 minutes.

4. Add eggs and lemon ingredients: Crack 2 large eggs into the bowl, adding them one at a time. Mix well after each egg. Then, fold in the zest of 1 large lemon, 2 tablespoons of fresh lemon juice, and 1 teaspoon of vanilla extract.

5. Combine wet and dry ingredients: Gradually add your dry mix to the butter and sugar. Alternate this with ½ cup of buttermilk. Start and end with the flour mix. Mix until just combined.

6. Fold in raspberries: Gently add 1 cup of fresh raspberries to your batter. Be careful not to break them as you fold them in.

7. Bake and cool the loaf cake: Pour your batter into the prepared pan. Smooth the top with a spatula. Bake for 50-60 minutes. Check if it’s done by inserting a toothpick in the center. If it comes out clean, it’s ready. Let the loaf cool in the pan for about 10 minutes. Then, move it to a wire rack to cool completely.

Tips & Tricks

Baking Tips

– Ensuring the batter is just combined: Mix the wet and dry ingredients carefully. You want the batter to be fluffy but not over-mixed. If you see a few lumps, that’s okay. This helps keep the loaf soft and moist.

– Properly fold in raspberries: When you add the raspberries, use a spatula to fold them in gently. Be careful not to crush them. This keeps the berries whole and gives the loaf a beautiful look.

Presentation Tips

– Garnishing ideas with raspberries and powdered sugar: Once your loaf cools, dust the top with powdered sugar. Add a few fresh raspberries on top for color. This makes it look fancy and inviting.

– Serving suggestions like whipped cream: Slice the loaf and serve it with a dollop of whipped cream. It adds a creamy texture that pairs well with the tartness of the lemon and raspberries.

Pro Tips

  1. Use Room Temperature Ingredients: Ensure that your butter and eggs are at room temperature before starting. This helps to create a smoother batter and ensures even mixing.
  2. Don’t Overmix the Batter: After adding the raspberries, fold them in gently. Overmixing can break the berries and result in a denser loaf cake.
  3. Check for Doneness: Baking times can vary depending on your oven. Start checking for doneness at 50 minutes by inserting a toothpick; it should come out clean or with a few moist crumbs.
  4. Store Properly: To keep the loaf fresh, wrap it tightly in plastic wrap and store it at room temperature for up to 3 days or in the refrigerator for up to a week.

Variations

Flavor Variations

You can change the flavor of your loaf cake easily. Swap raspberries for other berries like blueberries or strawberries. Both will add a nice twist. Imagine the sweet burst of blueberries with that lemon zest! You can also add nuts. Chopped walnuts or pecans give a nice crunch. If you want something sweeter, mix in chocolate chips. Dark chocolate pairs well with lemon and berries. Each option brings a new taste, making it your own.

Dietary Adjustments

If you need gluten-free options, use a gluten-free flour blend. This will keep the texture light and fluffy. For vegan alternatives, replace butter with coconut oil. Use flax eggs instead of regular eggs. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for a bit until it thickens. You can also use a plant-based milk instead of buttermilk. These swaps make the cake friendly for many diets. Enjoy the same great flavor while meeting your needs!

Storage Info

Short-Term Storage

To keep your Lemon Raspberry Loaf Cake fresh, store it in the refrigerator. Place the cake in an airtight container. This helps keep moisture in and prevents it from drying out. You can also wrap it in plastic wrap if you prefer. The cake will stay good for about 3 to 5 days in the fridge. Always slice it when you are ready to serve. This helps keep the rest of the cake moist.

Long-Term Storage

If you want to save some for later, freezing is a great option. First, let the cake cool completely. Then, wrap it tightly in plastic wrap. Cover it with aluminum foil for extra protection against freezer burn. You can freeze the loaf for up to 3 months. When you’re ready to eat it, thaw it in the fridge overnight. Enjoy it fresh, or warm it in the oven for a few minutes for a cozy treat.

FAQs

Common Questions

How do I prevent the raspberries from sinking?

To keep raspberries from sinking, toss them in a bit of flour before adding them to the batter. This helps them stay suspended. Mixing them in gently also helps maintain their shape.

Can I use frozen raspberries instead of fresh?

Yes, you can use frozen raspberries. Just do not thaw them first. This keeps them from becoming mushy in the batter. Frozen raspberries may add a bit more moisture, so watch the baking time closely.

What can I serve with Lemon Raspberry Loaf Cake?

You can serve the loaf with whipped cream or vanilla ice cream. Fresh berries make a nice touch, too. A drizzle of lemon glaze adds extra zing and flavor.

How long does the loaf cake last?

The loaf cake lasts about 3 to 4 days at room temperature. Store it in an airtight container to keep it fresh. You can also freeze it for up to 3 months. Just wrap it well to prevent freezer burn.

You now have all the steps to make a delicious Lemon Raspberry Loaf Cake. We covered the ingredients, preparations, and baking tips. Remember to fold in the raspberries gently and use fresh ones for best flavor. You can even try different berries or remove dairy if needed. Store it in the fridge for a short time or freeze it for later. Enjoy this cake with whipped cream or dusted sugar. Feel free to share your results and make this recipe your ow

Here’s what you need to make the Lemon Raspberry Loaf Cake. Gather these items first. - 1 ½ cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ¼ teaspoon salt - ½ cup unsalted butter, softened - 1 cup granulated sugar - 2 large eggs - Zest of 1 large lemon - 2 tablespoons fresh lemon juice - 1 teaspoon vanilla extract - ½ cup buttermilk - 1 cup fresh raspberries (with extra for garnish) - Powdered sugar, for dusting Each ingredient plays a big role. The flour gives structure, while the butter adds moisture. The sugar sweetens and helps create a nice crust. The eggs bind everything together. Lemon zest and juice bring bright flavors. Fresh raspberries add sweetness and a pop of color. I love how simple ingredients can create something so delightful! {{ingredient_image_1}} 1. Preheat oven and prepare the loaf pan: Set your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan. You can also line it with parchment paper. This makes removal easy later. 2. Whisk dry ingredients: In a medium bowl, mix 1 ½ cups of flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ¼ teaspoon of salt. Set this bowl aside for later. 3. Cream butter and sugar: In a large bowl, take ½ cup of softened butter. Add 1 cup of granulated sugar. Beat them together until light and fluffy. This should take about 3-4 minutes. 4. Add eggs and lemon ingredients: Crack 2 large eggs into the bowl, adding them one at a time. Mix well after each egg. Then, fold in the zest of 1 large lemon, 2 tablespoons of fresh lemon juice, and 1 teaspoon of vanilla extract. 5. Combine wet and dry ingredients: Gradually add your dry mix to the butter and sugar. Alternate this with ½ cup of buttermilk. Start and end with the flour mix. Mix until just combined. 6. Fold in raspberries: Gently add 1 cup of fresh raspberries to your batter. Be careful not to break them as you fold them in. 7. Bake and cool the loaf cake: Pour your batter into the prepared pan. Smooth the top with a spatula. Bake for 50-60 minutes. Check if it’s done by inserting a toothpick in the center. If it comes out clean, it's ready. Let the loaf cool in the pan for about 10 minutes. Then, move it to a wire rack to cool completely. - Ensuring the batter is just combined: Mix the wet and dry ingredients carefully. You want the batter to be fluffy but not over-mixed. If you see a few lumps, that’s okay. This helps keep the loaf soft and moist. - Properly fold in raspberries: When you add the raspberries, use a spatula to fold them in gently. Be careful not to crush them. This keeps the berries whole and gives the loaf a beautiful look. - Garnishing ideas with raspberries and powdered sugar: Once your loaf cools, dust the top with powdered sugar. Add a few fresh raspberries on top for color. This makes it look fancy and inviting. - Serving suggestions like whipped cream: Slice the loaf and serve it with a dollop of whipped cream. It adds a creamy texture that pairs well with the tartness of the lemon and raspberries. Pro Tips Use Room Temperature Ingredients: Ensure that your butter and eggs are at room temperature before starting. This helps to create a smoother batter and ensures even mixing. Don’t Overmix the Batter: After adding the raspberries, fold them in gently. Overmixing can break the berries and result in a denser loaf cake. Check for Doneness: Baking times can vary depending on your oven. Start checking for doneness at 50 minutes by inserting a toothpick; it should come out clean or with a few moist crumbs. Store Properly: To keep the loaf fresh, wrap it tightly in plastic wrap and store it at room temperature for up to 3 days or in the refrigerator for up to a week. {{image_2}} You can change the flavor of your loaf cake easily. Swap raspberries for other berries like blueberries or strawberries. Both will add a nice twist. Imagine the sweet burst of blueberries with that lemon zest! You can also add nuts. Chopped walnuts or pecans give a nice crunch. If you want something sweeter, mix in chocolate chips. Dark chocolate pairs well with lemon and berries. Each option brings a new taste, making it your own. If you need gluten-free options, use a gluten-free flour blend. This will keep the texture light and fluffy. For vegan alternatives, replace butter with coconut oil. Use flax eggs instead of regular eggs. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for a bit until it thickens. You can also use a plant-based milk instead of buttermilk. These swaps make the cake friendly for many diets. Enjoy the same great flavor while meeting your needs! To keep your Lemon Raspberry Loaf Cake fresh, store it in the refrigerator. Place the cake in an airtight container. This helps keep moisture in and prevents it from drying out. You can also wrap it in plastic wrap if you prefer. The cake will stay good for about 3 to 5 days in the fridge. Always slice it when you are ready to serve. This helps keep the rest of the cake moist. If you want to save some for later, freezing is a great option. First, let the cake cool completely. Then, wrap it tightly in plastic wrap. Cover it with aluminum foil for extra protection against freezer burn. You can freeze the loaf for up to 3 months. When you're ready to eat it, thaw it in the fridge overnight. Enjoy it fresh, or warm it in the oven for a few minutes for a cozy treat. How do I prevent the raspberries from sinking? To keep raspberries from sinking, toss them in a bit of flour before adding them to the batter. This helps them stay suspended. Mixing them in gently also helps maintain their shape. Can I use frozen raspberries instead of fresh? Yes, you can use frozen raspberries. Just do not thaw them first. This keeps them from becoming mushy in the batter. Frozen raspberries may add a bit more moisture, so watch the baking time closely. What can I serve with Lemon Raspberry Loaf Cake? You can serve the loaf with whipped cream or vanilla ice cream. Fresh berries make a nice touch, too. A drizzle of lemon glaze adds extra zing and flavor. How long does the loaf cake last? The loaf cake lasts about 3 to 4 days at room temperature. Store it in an airtight container to keep it fresh. You can also freeze it for up to 3 months. Just wrap it well to prevent freezer burn. You now have all the steps to make a delicious Lemon Raspberry Loaf Cake. We covered the ingredients, preparations, and baking tips. Remember to fold in the raspberries gently and use fresh ones for best flavor. You can even try different berries or remove dairy if needed. Store it in the fridge for a short time or freeze it for later. Enjoy this cake with whipped cream or dusted sugar. Feel free to share your results and make this recipe your own!

Lemon Raspberry Delight Loaf Cake

A deliciously moist loaf cake infused with fresh lemon and raspberries, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 8
Calories 250 kcal

Ingredients
  

  • 1.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 0.5 cups unsalted butter, softened
  • 1 cups granulated sugar
  • 2 large eggs
  • 1 large lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 0.5 cups buttermilk
  • 1 cups fresh raspberries
  • to taste none powdered sugar, for dusting

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan or line it with parchment paper for easy removal.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  • In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
  • Add the eggs one at a time, mixing well after each addition. Then, fold in the lemon zest, lemon juice, and vanilla extract.
  • Gradually alternate adding the dry ingredients and the buttermilk to the butter-sugar mixture, starting and ending with the flour mixture. Mix until just combined.
  • Gently fold in the fresh raspberries, being careful not to break them.
  • Pour the batter into the prepared loaf pan and smooth out the top with a spatula.
  • Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the loaf to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
  • Once cooled, dust the top with powdered sugar and garnish with additional fresh raspberries.

Notes

Slice the loaf cake and plate it with a few extra raspberries around the edges and a light dusting of powdered sugar on top for an elegant look. Consider serving with a dollop of whipped cream for an extra treat!
Keyword cake, dessert, lemon, raspberry

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