Raspberry Lemon Loaf Cake

Moist Lemon Cake is studded with Raspberries and Covered in a Lemon Glaze

Raspberry Lemon Loaf Cake www.confessionsofabakingqueen.com

Raspberry Lemon Loaf Cake www.confessionsofabakingqueen.com

Y’all I am going to Nashville, Tennessee babbby!! Unfortunately I don’t think the locals will like when I say my favorite pick up line evvvvver… “Are you from Tennessee causse your the only teeeen I seee” Ha we use it all the time. One time my girlfriend Candra and I were out on the town and were going up to random guys saying that and then we went up to this guy and he responded, so enthusiastically  bless him, “Yes, how did you know? Was it my hat that gave it away?” Poor guy didn’t realize we were joking around, we busted up laughing.


Raspberry Lemon Loaf Cake www.confessionsofabakingqueen.com


So if you are from Nashville or if you have been PLEASE tell me what are the must do/see/eats?!

Raspberry Lemon Loaf Cake www.confessionsofabakingqueen.com

Anyways on to this delicious lemon cake, that went ALLL to freaking quickly!!!

Raspberry Lemon Loaf Cake www.confessionsofabakingqueen.com


Raspberry Lemon Loaf Cake www.confessionsofabakingqueen.com Why is lemon so tasty? Lately lemon flavor desserts have been coming in close to chocolate. That speaks volumes for a chocoholic, like me. But I fix that easily by baking this Raspberry Lemon Loaf Cake and My Favorite Chocolate Chip Cookiesat the same time, one bite of lemon cake then one bite of a chocolate chip cookie. Perfection. chocchipcookies (1 of 1)-2

Raspberry Lemon Loaf Cake www.confessionsofabakingqueen.com

Raspberry Lemon Loaf Cake www.confessionsofabakingqueen.com


Raspberry Lemon Loaf Cake


    Loaf Cake
  • 1 1/2 cup ap flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 cup sugar
  • 1 1/2 sticks unsalted butter (3/4 cup)
  • 2 eggs
  • 3 tbsp fresh lemon juice
  • 1 heaping tbsp lemon rind
  • 1/2 cup Chobani Greek Yogurt
  • 1 cup raspberries
  • Lemon Glaze
  • 1 1/2 cup powdered sugar, sifted
  • 3 tbsp lemon juice
  • 1 tsp lemon rind


    Loaf Cake
  1. Preheat oven to 350F and grease a 9X5 loaf pan.
  2. In a medium bowl combine flour, baking powder and salt. Set aside.
  3. In bowl of an electric mixer combine sugar and butter for 3-4 minutes. Add in eggs one at a time. Mix in lemon rind and juice. Fold in dry mixture. Then fold in greek yogurt, then gently fold in raspberries.
  4. Bake for 40-45 minutes or until toothpick comes out clean.
  5. Lemon Glaze
  6. While cake is cooling prepare lemon glaze. In a bowl combine powdered sugar, lemon juice, lemon rind, and splash of milk. Drizzle on top of cake


Raspberry Lemon Loaf Cake www.confessionsofabakingqueen.com

Related Posts Plugin for WordPress, Blogger...

You may also like


  1. I like how you think! Alternating bikes of cookie and lemon loaf. Done and done!

    This lemon loaf looks fabulous! It’s just so soft and i want to reach in and grab it! I’ve been on a lemon kick recently too and I don’t know why…usually I would push anything aside for chocolate!
    Lindsey @ American Heritage Cooking recently posted…Lemon Pudding CookiesMy Profile

  2. Wow, made this for my mom’s birthday (she loves lemons and raspberries). Thought she’d be the only one to eat it because the rest of the family doesn’t really like lemons….boy was I wrong! This went so quickly and I am making it instead of pumpkin pie for Thanksgiving! Thanks!!!

    1. Tara, I am so happy you all enjoyed this!! IT is one of my mother’s favorites as well!! Cannot go wrong with Lemon & Raspberries. Thank you for trying this recipe 🙂

  3. I am making this right now and have been cooking it for over 45 minutes with the middle still really gooey. Not sure what i might have done wrong 🙁

    1. I had the same issue last night when i made it.
      To fix this I covered the cake in tin foil and baked it for an additional 30 minutes, this means the inside was able to bake without burning the outside.

      I served it at work today with tea and it was demolished! Lovely cake 🙂

    1. Hi Brenda, sorry for the delayed response but yes you could use blueberries just be extra careful when folding the berries in as they can explode and turn the cake blue!

  4. Hi, great recipe! Went down very well in my house. 🙂 I had the same issue as Becky. I had to bake it for about an hour, and therefore the edges were slightly over cooked. Can I ask what type of oven you have (fan/convection or conventional), so that I know how to adjust my temperatures next time? Thanks. 🙂

    1. Oh no! Emma so sorry to hear that, of course every oven is different. In fact when I had my new oven put in I did bake the cake for a little longer, in that case I put a piece of foil over the cake to prevent the top from browning too much.

  5. Hola! I’ve been following your blog for a long time now and
    finally got the courage to go ahead and give you
    a shout out from Porter Texas! Just wanted to say keep up the fantastic job!
    domain recently posted…domainMy Profile

  6. I had a similar experience with the undercooking. I baked it for 40 minutes and then another ten, but it was gooey and fell apart when I turned the pan upside down. Very disappointing on Christmas Eve. Next time, I will bake it for a lot longer and use a different pan. I used a ceramic baking dish, and I’ll try a metal baking dish when I do this again.

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge