Lemon Raspberry Loaf Cake with Raspberry Glaze

This lemon raspberry loaf cake is soft, moist, flavourful, and topped with a gorgeous naturally coloured raspberry lemon glaze. Tangy, zesty, and studded with whole raspberries.  It’s a one bowl recipe and can be whipped up real quick! You don’t need an electric mixer, just a hand whisk or a spoon if you don’t have one. 

To get it extra moist and delicious, I used a mixture of both oil and butter. I prefer the flavour of butter in my cakes but oil makes it so much more moist! By doing a half and half combo, you get the best of both worlds: a spot on texture and finger-licking buttery flavour.

The buttermilk gives this lemon and raspberry loaf cake some extra tang and even more flavour. Also, it makes sure that the loaf stays moist after cooling. 

🍞 The Loaf

Full recipe and ingredients in recipe card below

To make the loaf, combine the wet ingredients and sugar into a bowl and mix well. Sift the dry ingredients right into the same bowl and fold it all together. The key is to not over mix! Fold until most of the dry flour streaks are gone. That way you get a super soft loaf.

Sprinkle 1 tsp of flour into the raspberries and mix so that the raspberries are all coated. Add them into the rest of the batter and fold. Pour into a prepped 9” by 5” loaf pan, bake, and cool!

Halfway through, tent the top of the loaf with some aluminum foil to prevent it from burning if you notice it browning too quickly.

When checking the loaf with a toothpick, you want to make sure that there is no wet batter stuck to it. It may appear wet because of the raspberries.

💧 The Glaze

For the easy glaze, I mashed some raspberries and pushed them through a sieve to remove the seeds to get a very concentrated raspberry juice. Mix it with some freshly squeezed lemon juice and powdered sugar and pour over the cooled loaf cake to get a show stopping dessert. The glaze tastes like sweet and tangy raspberries! 

If you have seedless raspberry jam on hand, you can dissolve it in a bit of hot water and use it instead of the raspberry juice. I like my glaze to be extra thick but you can make it thinner to your preference. 

I like to leave the glaze to set on the loaf for about 10 minutes so that it doesn’t get messy when I cut it. 

✔️ Your Questions Answered

Check out my other zesty recipes:

• Raspberry Cheesecake No Churn Ice Cream
• Luscious Raspberry Curd Recipe
• Lemon Poppy Seed Scones

Happy Baking! xx

Lemon Raspberry Loaf Cake with Raspberry Glaze

Mary

This lemon raspberry loaf cake is soft, moist, flavourful, and topped with a gorgeous naturally coloured raspberry lemon glaze. Tangy, zesty, and studded with whole raspberries. It’s a one bowl recipe and can be whipped up real quick! You don’t need an electric mixer, just a hand whisk or a spoon if you don’t have one.

Print Recipe Pin Recipe

Prep Time 9 mins

Cook Time 50 mins

Total Time 59 mins

Course Baking, Brunch, Dessert

Cuisine American

Servings 8 people

Equipment

• 9" by 5" loaf pan

Ingredients

  

• 3 large eggs room temperature
• ⅔ cup granulated sugar
• ⅛ tsp sea salt
• ½ cup butter melted and cooled
• ¼ cup vegetable oil I used grapeseed
• 2 tsp pure vanilla extract
• ¾ cup buttermilk room temperature
• 1 lemon juiced and zested
• 2 ¾ cups all purpose flour 325 g
• 2 tsp baking powder
• ¼ tsp baking soda
• 6 oz raspberries fresh or frozen (170g)
• 1 tsp all purpose flour

Raspberry Lemon Glaze

• 2 cup powdered sugar
• 3 oz raspberries fresh or frozen (85g)
• 1 tbsp lemon juice

Instructions

 

• Prepare 9×5 loaf pan by lining with parchment paper, leaving longer parchment paper handles on the sides so that it is easier to pull out the loaves. Preheat oven to 185°C (365°F).
• Whisk together eggs and sugar until combined. Add the salt, butter, vegetable oil, vanilla, buttermilk, and lemon juice and zest. Whisk until combined.
• Sift flour, baking powder, and baking soda into the bowl. Fold until almost fully incorporated.
• In a separate bowl coat raspberries in 1 tsp flour.
• Add coated raspberries into the batter and fold just until no streaks of flour remain. Do not overnight. Some lumps in the batter is normal.
• Pour into prepared loaf pan and smooth the top. Tap on counter a few times to remove large air pockets.
• Bake for 50-60 minutes or until golden brown and a toothpick inserted into the middle comes out clean. The toothpick may come out wet because of the raspberries just as long as it isn't coated in batter.
• Remove from oven and let cool completely in the pan. Lift out using the parchment handles.

Raspberry Lemon Glaze

• Smash raspberries with a spoon and push through sieve to remove seeds. Alternatively use 2 tbsp seedless raspberry jam dissolved in 1 tbsp boiling water.
• Sift powdered sugar into a bowl and gradually add raspberry juice. Whisk until a thick glaze forms. Add lemon juice as needed to get desired consistency. I made my glaze very thick. If you want to thin it out even more, add drops of water at a time.
• Let the glaze set for about 10 minutes, slice and serve!

Notes

The loaf cake will store well refrigerated in an airtight container for up to 5 days. You can also freeze the slices with parchment paper in between each piece in an airtight container for up to 3 months. Let come to room temperature before eating.

Key Tips:

• Weigh the flour or measure properly with a measuring cup (see questions section above)
• Do not over mix the batter. Lumps are ok! Mix just until you stop seeing streaks of dry flour
• Add the raspberry and lemon juice into the glaze gradually so that you get the thickness you want

 

Keyword buttermilk loaf, lemon and raspberry loaf, lemon and raspberry loaf cake, lemon raspberry, loaf cake, raspberry glaze, zesty

Did you make this recipe? I would love to hear what you think in the comments!

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