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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.
5 from 1 vote
Prep Time 9 mins
Cook Time 50 mins
Total Time 59 mins
Course Baking, Brunch, Dessert
Cuisine American
Servings 8 people


  • 9" by 5" loaf pan


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

Raspberry Lemon Glaze

  • 2 cup powdered sugar
  • 3 oz raspberries fresh or frozen (85g)
  • 1 tablespoon lemon juice
Makes: 9 x 5inch rectangle


  • 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.
    3 large eggs, ⅔ cup granulated sugar, ⅛ teaspoon sea salt, ½ cup butter, ¼ cup vegetable oil, 2 teaspoon pure vanilla extract, ¾ cup buttermilk, 1 lemon
  • Sift flour, baking powder, and baking soda into the bowl. Fold until almost fully incorporated.
    2 ¾ cups all purpose flour, ¼ teaspoon baking soda, 2 teaspoon baking powder
  • In a separate bowl coat raspberries in 1 teaspoon flour.
    1 teaspoon all purpose flour, 6 oz raspberries
  • Add coated raspberries into the batter and fold just until no streaks of flour remain. Do not over mix. 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 tablespoon seedless raspberry jam dissolved in 1 tablespoon boiling water.
    3 oz raspberries
  • 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.
    2 cup powdered sugar, 1 tablespoon lemon juice
  • 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.
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
Tried this recipe?Let us know how it was!