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Raspberry Lemon Loaf Cake

Published: Jun 4, 2018 · by Elizabeth Waterson · Modified: Nov 2, 2019 · This post may contain affiliate links, which may pay me a small commission for my referral at no extra cost to you! Thank you for supporting Confessions of a Baking Queen!

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Raspberry Lemon Loaf Cake is a Moist Lemon Cake studded with Raspberries and Covered in a Lemon Glaze. This easy Raspberry Lemon Loaf Cake Recipe will be your new favorite midnight snack or lunchtime treat!

raspberry lemon loaf cake pieces stacked on top of each other with raspberries on a white marble surface

Growing up lemon drizzle cake was a popular dessert my mom made, I don’t even know if we considered it a dessert more a snack? Probably where my love of sweets all the time comes from. As I’ve grown up I began to love raspberries even more so when I decided to throw some raspberries into this lemon loaf cake I was very happy.

This loaf cake recipe is perfect for dessert, an afternoon tea party, a sweet treat in your lunchbox or a midnight snack.

raspberry lemon loaf cake sliced and stacked on a white and green plate with raspberries

I originally posted this recipe in 2014 but I have updated the recipe a bit and the photos a lot! Scroll down to see step by step photos of how to make this raspberry lemon loaf cake recipe. I hope you enjoy it!

raspberry lemon loaf cake sliced served on a white plate with raspberries

How do you make Raspberry Lemon Loaf Cake with Lemon Glaze?

With any cake recipe always start by preparing your pan. There’s no point in making a cake if you can’t get it out of the pan, in its proper shape! I like to use Baker’s Joy Cooking Spray since it has flour in it as well. Make sure you coat your 9X5 Loaf pan heavily, then set it aside.

In a medium bowl combine flour, baking powder, and salt. Set aside. Then in a bowl of an electric mixer combine sugar and butter for 3-4 minutes, so it’s nice and fluffy.

dry ingredients being mixed in a clear bowl for a raspberry lemon loaf cake recipe

sugar and butter being mixed in a silver bowl for raspberry lemon loaf cake recipe

Add in eggs one at a time. Mix in lemon rind and juice.

egg being added to creamed sugar and butter in a silver bowl for raspberry lemon loaf cake

lemon juice and zest being added to wet ingredients in a silver bowl for raspberry lemon loaf cake recipe

Once the lemon has been added the mixture may look curdled, that is fine. Fold in dry mixture.

dry ingredients look curdled in a silver bowl for raspberry lemon loaf cake

dry ingredients being added to wet ingredients in a silver bowl for raspberry lemon loaf cake

Once the dry ingredients are mixed, just until no flour streaks remain, gently fold in the Greek yogurt or sour cream.

raspberry lemon loaf cake recipe being mixed together in a silver bowl

yogurt being added to batter for raspberry lemon loaf cake in a silver bowl

Finally, fold in the raspberries. If you are using frozen make sure they stay frozen until you add them to the batter, otherwise they will bleed heavily into the yellow batter.

Bake for 60-70 minutes or until a toothpick inserted in the center of the cake comes out clean. Everyone’s oven is different. When I first started making this recipe back in 2014 my other oven cooked a lot quicker and I was baking this at 45 minutes, now it takes me over an hour, so please just use your best judgment and test it before taking it out! I like to use a knife or toothpick to check for no wet batter.

Let the lemon cake cool on wire rack for at least 30 minutes before starting glaze.

raspberries being added to cake batter in silver bowl for raspberry lemon loaf cake

raspberry lemon loaf cake batter in a loaf pan before baked for raspberry lemon loaf cake

How do you make a Lemon Glaze?

The lemon glaze is really my favorite. The only reason I am really here. Forget you cake! Ha!

While your loaf cake is cooling prepare the lemon glaze. In a bowl combine powdered sugar, lemon juice, and lemon zest. Whisk it together, this is a glaze so it is runny.

lemon glaze ingredients in a clear bowl for the raspberry lemon loaf cake

lemon glaze being whisked together in a clear bowl for raspberry lemon loaf cake

To make for an easy clean up I recommend putting the cake on a wire rack over a baking sheet and then pouring the lemon glaze, then you catch all the drips.

baked raspberry lemon loaf cake cooling on a wire rack

lemon glaze drizzled on top of raspberry lemon loaf cake

How do you store lemon loaf cake?

While this cake can be stored in an airtight container on the counter, I prefer to store it in the fridge. I enjoy a chilled slice and I also live in a warmer climate so food can go off a lot quicker.

Please let me know if you enjoy this Raspberry Lemon Loaf Cake Recipe and give it a rating below!

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Baking is a science and to really achieve the best results I highly recommend investing in a kitchen scale. This OXO Kitchen Scale is the one I use and is also the number one recommended kitchen scale by Cook’s Illustrated. Think about it -what one person scoops into a “cup” is completely different as to what someone else scoops!

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