This delicious LEMON RASPBERRY LOAF CAKE is sweet with a tart lemon zing and perfect all year round!
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3.8 from 15 votes

Lemon Raspberry Loaf Cake

This lemon raspberry loaf is sweet with the perfect lemony zing. It's a delicious treat all year long.
Servings 8
Calories 378kcal
Author Kristen Stevens | The Endless Meal

Ingredients

For the lemon raspberry loaf cake

  • ½ cup salted butter at room temperature
  • 1 cup white sugar
  • 3 large eggs
  • cup plain yogurt
  • 2 tablespoons fresh lemon juice
  • Zest of 1 lemon
  • 1 tablespoon fresh lime juice
  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon sea salt
  • 1 1/2 cups fresh raspberries

For the lemon glaze:

  • 3/4 cup powdered sugar
  • 1/4 cup fresh squeezed lemon juice
  • A tiny pinch of sea salt
  • Lemon zest fresh raspberries and a sprinkle of powdered sugar, for garnish

Instructions

  • Preheat the oven to 350 degrees. Grease and flour the inside of a loaf pan.
  • In a large bowl cream together the butter and sugar. Add the eggs and yogurt, lemon zest and juice and beat until everything is thoroughly mixed, about 30 seconds.
  • In a medium-sized bowl, whisk together the flour, baking powder, and sea salt. Pour into the large bowl and beat the batter just until everything comes together. Stir in the fresh raspberries.
  • Pour the batter into the loaf pan and bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the centre of the loaf comes out clean. (This cake takes longer to bake than a regular loaf cake.)
  • Remove the loaf from the oven and let it cool in the pan for 10 minutes before carefully turning it out onto a cooling rack.
  • For the icing;
  • In a small bowl mix together the powdered sugar, lemon juice and the tiny pinch of sea salt. If you would like it a little runnier, you can add a small splash of water. If you prefer your icing a little thicker, you can add a touch more powdered sugar. Note: don't make the glaze until just before you use it as it will harden as is stands.
  • To finish the loaf:
  • Once the loaf is completely cool, drizzle the top with the glaze then sprinkle over the lemon zest, raspberries, and a little powdered sugar.

Nutrition

Calories: 378kcal | Carbohydrates: 59g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 94mg | Sodium: 281mg | Potassium: 197mg | Fiber: 2g | Sugar: 38g | Vitamin A: 470IU | Vitamin C: 10.9mg | Calcium: 79mg | Iron: 1.6mg