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The next time you’d like to make a dessert that wows a crowd, give this Lemon Raspberry Loaf Cake a try! This show stopping cake is everything you love about a classic loaf cake, but with the addition of tart lemon and sweet raspberries. It's perfectly sweet and the easiest dessert to make, ever!
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Check out my Lemon Cake With Pudding Mix and my No Oven Chocolate Cake for more delicious cake recipes!
When it comes to dessert, few things are as classic and satisfying as a freshly baked loaf cake. Slathered with butter or cream cheese, a good loaf cake is moist, flavorful, and can be enjoyed any time of day. But what if you want to take your loaf cake game up a notch?
Lemon raspberry loaf cake is a moist and delicious cake that is perfect for any occasion. This cake is made with a combination of lemon and raspberry flavors. The result is a cake that's moist, flavorful, and perfect for any occasion.
Why You'll Love This Recipe
- This cake is moist and flavorful, with a tart lemon flavor and sweet raspberries throughout. It's perfect for gatherings or anytime you want a delicious dessert.
- The recipe is also very versatile. You can use any type of berries you like, or even add in some chocolate chips for a twist.
- It's a cinch to make, requiring just a few simple ingredients and one bowl. You can have it in the oven in less than 10 minutes.
- This recipe makes 1 loaf, approximately 12 servings, which means you have plenty to share with everyone around you.
Ingredients You'll Need
- All-Purpose Flour: Measure out 2 tablespoons of all-purpose flour and then set aside.
- Baking Powder: To help make the loaf delicious, you need baking powder.
- Salt: A little salt goes a long way in this recipe.
- Granulated Sugar: A sweet loaf of bread is going to require some sugar!
- Lemon Zest: The lemon zest from 1 lemon will go far in this recipe.
- Olive Oil: To help bake correctly, this recipe will need olive oil.
- Ricotta Cheese: It might sound weird, but it helps to make the loaf cake creamy.
- Eggs: In order to bake anything correctly, you need eggs.
- Lemon Juice: You can use bottled or freshly squeezed lemon juice, your choice.
- Vanilla Extract: A flavor you will need to help make the loaf cake is vanilla!
- Milk: Use whatever type of milk you have on hand.
- Raspberries: You can use frozen, fresh, or even dehydrated raspberries.
Step-By-Step Instructions
Step 1:
Preheat oven to 400 degrees F. Grease a loaf pan and set aside.
Step 2:
In a small bowl, whisk together the flour, baking powder and salt. Set aside.
Step 3:
Place the sugar in a large bowl and zest the lemon directly over top. Rub the lemon zest into the sugar to impart the flavor. Remove 2 tablespoons of the lemon sugar and set aside.
Step 4:
Add the oil and ricotta cheese and beat until smooth and fluffy, about 2 minutes.
Step 5:
Add the eggs, lemon juice and vanilla extract and beat until combined.
Step 6:
Stir in the flour mixture until combined and no dry streaks remain, then stir in the milk until completely incorporated.
Step 7:
Toss the raspberries in the 2 tablespoons of reserved flour to coat them completely, then gently fold them into the loaf batter.
Step 8:
Spread batter into the prepared loaf pan. Sprinkle with the reserved lemon sugar.
Step 9:
Bake for 45-50 minutes, until an inserted toothpick comes out clean and the loaf is lightly golden.
NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!
Expert Tips
Here are a few tips for making the perfect lemon raspberry loaf cake:
- Use fresh raspberries, if possible: Fresh raspberries will give your cake the best flavor and texture. If you can't find fresh raspberries, you can use frozen ones, but be sure to thaw them before using.
- Don't forget the butter: The key to a moist and flavorful cake is plenty of butter. Be sure to use unsalted butter so that your cake doesn't end up too salty.
- Let the cake cool completely: This may be the hardest part, but it's important to let the cake cool completely before slicing into it. If you can't wait that long, at least let the cake cool for 30 minutes before serving.
Variations
If you are looking for a fun and unique way to dress up your loaf cake, try adding some of these variation options:
- Add frosting: Try using a lemon buttercream frosting or a raspberry cream cheese frosting.
- Add filling: Try adding a lemon curd or raspberry jam filling.
- Decorate with fruit: Top your cake with fresh raspberries, blueberries, or blackberries.
- Drizzle with chocolate: Add a chocolate ganache or chocolate syrup.
- Add nuts: Sprinkle chopped pecans, almonds, or walnuts on top.
Storing & Freezing
Storing: Store this cake in an airtight container at room temperature for up to 3 days.
Freezing: Freeze this cake for up to 3 months. Wrap the cake tightly in plastic wrap or aluminum foil before freezing.
Recipe FAQ's
This cake is best served at room temperature or slightly chilled. If you’d like, you can dust the top with powdered sugar before serving.
This cake serves 10-12 people.
If you don’t have a lemon, you can substitute with ¼ cup of fresh lime juice.
More Sweets Recipes You'll Love
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Lemon Raspberry Loaf Cake
Ingredients
- 2 cups all-purpose flour set aside 2 tablespoons
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup granulated sugar
- Lemon zest from 1 lemon
- ⅓ cup olive oil
- 1 cup ricotta cheese
- 2 eggs
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- ¼ cup milk
- 1 cup raspberries
Instructions
- Preheat oven to 400°F. Grease a loaf pan and set aside.
- In a small bowl, whisk together the flour, baking powder and salt. Set aside.
- Place the sugar in a large bowl and zest the lemon directly over top. Rub the lemon zest into the sugar to impart the flavor. Remove 2 tablespoons of the lemon sugar and set aside.
- Add the oil and ricotta cheese and beat until smooth and fluffy, about 2 minutes.
- Add the eggs, lemon juice and vanilla extract and beat until combined.
- Stir in the flour mixture until combined and no dry streaks remain, then stir in the milk until completely incorporated.
- Toss the raspberries in the 2 tablespoons of reserved flour to coat them completely, then gently fold them into the loaf batter.
- Spread the batter into the prepared loaf pan. Sprinkle with the reserved lemon sugar.
- Bake for 45-50 minutes, until an inserted toothpick comes out clean and the loaf is lightly golden.
Notes
- Use fresh raspberries, if possible: Fresh raspberries will give your cake the best flavor and texture. If you can't find fresh raspberries, you can use frozen ones, but be sure to thaw them before using.
- Don't forget the butter: The key to a moist and flavorful cake is plenty of butter. Be sure to use unsalted butter so that your cake doesn't end up too salty.
- Let the cake cool completely: This may be the hardest part, but it's important to let the cake cool completely before slicing into it. If you can't wait that long, at least let the cake cool for 30 minutes before serving.
- Storing: Store this cake in an airtight container at room temperature for up to 3 days.
- Freezing: Freeze this cake for up to 3 months. Wrap the cake tightly in plastic wrap or aluminum foil before freezing.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Enjoy!
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