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.
- 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
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!
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.
- 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