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- 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 - 1 teaspoon vanilla extract - Zest of 1 lemon - ½ cup buttermilk - 1 cup fresh raspberries (or frozen, thawed) - 2 tablespoons lemon juice - Powdered sugar for dusting What can I use instead of buttermilk? You can mix one cup of milk with one tablespoon of vinegar or lemon juice. Let it sit for five minutes. This gives you a good buttermilk substitute. What raspberries should I use? Fresh raspberries taste best in this recipe. If fresh ones are not available, use frozen raspberries. Make sure to thaw them before mixing. How do I choose the best lemons? Pick firm lemons with smooth skin. The heavier they are, the juicier they will be. Look for bright yellow color with no green spots. {{ingredient_image_1}} 1. Preheat your oven to 350°F (175°C). This step ensures even baking. 2. Grease and flour a 9x5-inch loaf pan. This helps the cake to release easily. 3. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set it aside for later use. 1. In a large mixing bowl, cream the softened butter and granulated sugar. Use an electric mixer and mix until light and fluffy. This should take about 3-5 minutes. 2. Add the eggs one at a time. Mix well after each addition. This helps to incorporate air. 3. Next, mix in the vanilla extract and lemon zest. This adds a bright, fresh flavor. 1. Gradually add the dry ingredients to the wet mixture. Alternate with the buttermilk. Start and end with the flour mixture. Mix until just combined. 2. Gently fold in the fresh raspberries. Be careful not to crush them. This keeps the raspberries whole for bursts of flavor. 3. Pour the batter into the prepared loaf pan. Smooth the top with a spatula. 4. Bake in the preheated oven for 50-60 minutes. Check doneness by inserting a toothpick into the center. It should come out clean. 5. While the loaf bakes, make the lemon glaze. Mix the lemon juice with a tablespoon of granulated sugar. This will add a sweet and tangy finish. 6. After baking, cool the loaf in the pan for 10 minutes. Then transfer it to a wire rack. Drizzle the lemon glaze over the top while it’s still warm. 7. Allow the loaf to cool completely. Dust with powdered sugar before slicing. - How to test for doneness: Insert a toothpick into the center of the loaf. If it comes out clean, the cake is ready. You can also gently press the top; it should spring back. - Avoiding common baking mistakes: Make sure to measure your ingredients correctly. Too much flour can make the cake dry. Also, do not overmix the batter. Mix just until combined. - Serving suggestions for a special touch: Serve slices on a decorative plate. Add fresh raspberries and lemon zest on top for a beautiful look. You can also pair it with a scoop of vanilla ice cream. - Decorative ways to dust with powdered sugar: Use a fine mesh sieve to sprinkle powdered sugar evenly. For a fun design, create a stencil with a lemon shape or a heart. - Adding additional fruit or extracts: You can mix in blueberries or chopped strawberries for added flavor. A teaspoon of almond extract also pairs well with lemon and raspberry. - Using herbs for a unique twist: Try adding fresh basil or mint leaves to the batter. This gives the loaf a fresh, herby taste that surprises your guests. Pro Tips Fresh Raspberries: Use fresh raspberries for the best flavor and texture. If using frozen, ensure they are fully thawed and drained to prevent excess moisture in the batter. Room Temperature Ingredients: Make sure your eggs and butter are at room temperature before starting. This helps create a smoother batter and a lighter loaf. Let It Cool: Allow the loaf to cool completely before slicing to ensure clean cuts and retain moisture. This prevents the loaf from crumbling. Flavor Variations: Experiment with other berries or citrus zests to customize the flavor. Blueberries or orange zest can be delightful alternatives to raspberries and lemon. {{image_2}} You can change the fruit in this cake. Blueberries work great. They add sweetness and color. Cranberries are another option. They give a nice tartness that balances the sweetness. You can also play with flavors. Coconut can bring a lovely tropical twist. Just add shredded coconut to the batter. Almond extract is another great choice. It pairs well with lemon and raspberry. Use half the amount of almond extract instead of vanilla for a unique taste. If you need a gluten-free version, swap the all-purpose flour for a gluten-free blend. Make sure it includes xanthan gum for the best texture. This way, everyone can enjoy this cake. For a vegan option, replace the eggs with flax eggs. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for five minutes to thicken. Use a plant-based butter instead of unsalted butter. For buttermilk, mix plant-based milk with vinegar for a quick substitute. Change the cake with the seasons. In fall, add a pinch of cinnamon or nutmeg. This will warm up the flavors. In spring, top the cake with fresh berries or edible flowers. They add a pop of color and freshness. In summer, a light lemon glaze on top can brighten the cake. You can also add lemon zest for extra zing. To keep your raspberry lemon loaf fresh, you have two main options: room temperature or refrigerator. If you plan to eat it within a few days, store it at room temperature. Wrap it in plastic wrap or place it in an airtight container. This method keeps the loaf soft and moist. If you want to keep it longer, use the fridge. The cool air slows down spoilage. Just remember to wrap it well to avoid drying out. No one likes a dry cake! Freezing leftover slices is a great way to save your raspberry lemon loaf. First, let the loaf cool completely. Then, slice it into pieces. Wrap each slice in plastic wrap. After that, place the wrapped slices in a freezer bag. This keeps them fresh for up to three months. When you want to enjoy a slice, take it out and let it thaw at room temperature. For the best texture, avoid using a microwave. Instead, let it sit for a couple of hours or overnight in the fridge. Your raspberry lemon loaf stays fresh for about 3 to 4 days at room temperature. If stored in the fridge, it can last up to a week. If you freeze it, remember to consume it within three months for the best flavor and texture. Always check for any signs of spoilage before you eat. Enjoy your cake while it’s fresh! Can I use frozen raspberries instead of fresh? Yes, you can use frozen raspberries. Just thaw and drain them before adding to the batter. This way, they won’t add too much moisture. It’s a great option when fresh berries are not available. How can I make this recipe dairy-free? To make this recipe dairy-free, replace buttermilk with a dairy-free milk. You can use almond milk or oat milk. Add a splash of lemon juice to mimic the tang of buttermilk. Use dairy-free butter for a complete swap. What to do if the cake sinks in the middle? If your cake sinks, it may have been underbaked. Always check with a toothpick. If it comes out wet, bake longer. Overmixing the batter can also cause sinking. Mix gently to avoid this. Why is my loaf dry or crumbly? A dry loaf may be due to overbaking or too much flour. Measure flour carefully and use the spoon-and-level method. Be sure to check the oven temperature with a thermometer for accuracy. How many servings does this loaf provide? This loaf makes about 8 to 10 slices. It’s perfect for sharing or for small gatherings. Suggestions for portion sizes Serve each slice about an inch thick. This size allows for a nice balance of flavor and texture. You can also add a dollop of whipped cream for extra fun. We've covered key ingredients, steps, and tips for your baking success. You learned how to choose the best fruits and adapt the recipe to fit your needs. Remember to store leftovers properly to enjoy this cake over time. Don't hesitate to experiment with flavors or alternatives. Cooking is about joy and exploration. Always trust your taste and have fun in the kitchen!

Raspberry Lemon Bliss Loaf Cake

A delightful loaf cake infused with fresh raspberries and zesty lemon, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 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 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 unit zest of 1 lemon
  • 0.5 cups buttermilk
  • 1 cup fresh raspberries (or frozen, thawed)
  • 2 tablespoons lemon juice
  • to taste unit powdered sugar for dusting

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  • In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer until light and fluffy (about 3-5 minutes).
  • Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract and lemon zest.
  • Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Begin and end with the flour mixture. Mix until just combined.
  • Gently fold in the fresh raspberries, being careful not to crush them.
  • Pour the batter into the prepared loaf pan and smooth 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.
  • While the loaf bakes, mix the lemon juice with a tablespoon of granulated sugar to create a simple lemon glaze.
  • Once baked, allow the loaf to cool in the pan for 10 minutes before transferring it to a wire rack. While still warm, drizzle the lemon glaze over the top.
  • Allow the loaf to cool completely before dusting with powdered sugar before slicing.

Notes

Serve slices on a decorative plate, garnished with a few fresh raspberries and lemon zest for an elegant touch.
Keyword cake, dessert, lemon, raspberry