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!
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.
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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!
📖 How do you make the cake?
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.
Add in eggs one at a time. Mix in lemon rind and juice.
Once the lemon has been added the mixture may look curdled, that is fine. Fold in dry mixture.
Once the dry ingredients are mixed, just until no flour streaks remain, gently fold in the Greek yogurt or sour cream.
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.
🍋 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.
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.
🍽 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.
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Please let me know if you make this recipe by leaving a star rating and comment below!
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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Raspberry Lemon Loaf Cake is a Moist Lemon Cake is studded with Raspberries and Covered in a Lemon Glaze. This easy Raspberry Lemon Loaf Cake recipe will be your new favorite snack!
Ingredients
Loaf Cake
- 188 Grams (1 1/2 cup) All-Purpose Flour
- 1 1/2 Teaspoon Baking Powder
- 1/2 Teaspoon Salt
- 266 Grams (1 1/3 cup) Granulated Sugar
- 6oz (3/4 Cup) Unsalted Butter, at room temp.
- 2 Large Eggs, at room temp.
- 3 Tablespoon Fresh Lemon Juice
- 1 heaping Tablespoon Lemon Zest
- 4oz (1/2 cup) Greek Yogurt or Sour Cream
- 8oz Raspberries (fresh or frozen-if frozen keep frozen until you fold them in the batter)
Lemon Glaze
- 188 Grams (1 1/2 cup) powdered sugar, sifted
- 3 Tablespoons Lemon Juice
- 1 Teaspoon Lemon Zest
Instructions
Loaf Cake
- Preheat oven to 350F/180C and grease a 9X5 loaf pan.
- In a medium bowl combine flour, baking powder, and salt. Set aside.
- In a bowl of an electric mixer combine sugar and butter for 3-4 minutes, so it’s nice and fluffy. 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.
- Bake for 60-70 minutes or until a toothpick inserted in the center of the cake comes out clean. Let cool on wire rack for at least 30 minutes before starting glaze.
Lemon Glaze
- While cake is cooling prepare lemon glaze. In a bowl combine powdered sugar, lemon juice, and lemon rind. Drizzle on top of the cake when it is completely cool. Store cake in an airtight container, store in fridge to last longer.
Keywords: lemon drizzle cake recipe, raspberry lemon cake recipe
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Tanya Schroeder says
Yes, I’ve been to Nashville and it is so, so fun and yes to this raspberry lemon loaf cake! I usually prefer chocolate too, but man, this is perfect!
Aimee @ ShugarySweets says
I’ve never been to Nashville. But, I know for a fact that lemon and raspberry go together perfectly. PINNED.
miss messy says
Ha that’s fantastic. Poor guy, but obviously awesome pick up line! Love this cake, lemon and raspberry are fab together.
Katie Hopper says
Well I am NOT a fan of chocolate desserts but ANYTHING BUT CHOCOLATE and this is AMAZING. In fact a blog on anything but would be cool too.
★★★★
Lindsey @ American Heritage Cooking says
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 says
Wow- autocorrect is special…I meant “bites” obviously…
Ashley says
I’ve never been to Nashville! It’s on list of places to go … someday : ) And this loaf looks awesome – raspberries and lemons are such a great combo!
Chichi says
Lemon raspberry cake just looks so soft and moist. I’m sure its absolutely delicious. Pinned Pinned pinned
Jocelyn@BruCrew Life says
Such a funny story! Poor guy! 😉 This cake looks so moist and awesome! I want some right now!!
Tara says
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!!!
Elizabeth says
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 🙂
Becky says
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 🙁
Elizabeth says
Hi Becky,
Sorry for the delayed response, I am sorry to hear it did not bake well for you. Everyones oven is different so maybe that is what affected the recipe.
Lassers says
I made this cake tonight and it is delicious!! So fluffy and perfect texture for a cake. Only thing I would change is add some more raspberries, even 1.5-2cups worth instead of the reccomended 1 cup..
★★★★★
Elizabeth says
Thank you for the lovely review Lassers! I recently made this cake too, and I just love the lemon flavor! More raspberries sounds great!
Sophie says
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 🙂
Brenda Taylor says
Could blueberry be used instead?
Elizabeth says
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!
allyson says
love the cake but i love love the plate! What is the pattern/company that makes that plate, please!
Elizabeth says
Hi Allyson, the plate is from Anthropologie- I love buying kitchen stuff there!
Jackie says
Baking for a large brunch. Could these cakes be frozen?
Elizabeth says
Yes they can be just let them thaw over night!
Ruth Spencer says
This was soooo good!…My friend made it and brought to work to share…PS~ I love your green and white plate!
Elizabeth says
Thanks Ruth!! I just made this again the other day, one of my faves!
Ashley says
I love this recipe! Also, where did you get your plates??? I really love them!
Georgie says
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. 🙂
Jstecker says
cant wait to make this! What flavor of greek yogurt?
Elizabeth says
Hi Janessa- I used plain greek yogurt!
Loli says
Something weird happened…my cake turned grey?!
Loli says
oh, now I know why…people be carefull with baking soda if you don’t have bakin powder 😀
Kim says
the recipe has disappeared. Can you please repost it?
Elizabeth says
Hi Kim sorry the recipe disappeared, had an issue on the back end of the site but all is fixed now!
Liza says
Where did the recipe go?! We made it last week and loved it, but now we can’t see the recipe! Help!
Elizabeth says
Hi Liza, sorry there was an issue on the back end of the site but I have fixed it now!
emma soji says
i dont know what I did but my loaf came out very hard on top and uncooked inside. =(
Elizabeth says
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.
Joanne B says
MINE TOO :(( I even beaked for 49 minutes
Joanne B says
MINE TOO :(( I even baked for 49 minutes
domain says
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!
Freda sultana says
Can i use frozen raspberries instead of fresh?
Elizabeth says
Yes that should work fine!
Lisa says
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.
Lynne says
Loved the photo of this and just had to try it. I love anything lemon and this cake with the raspberries is so pretty.
★★★★★
Liz Della Croce says
This looks like the perfect summer dessert! Love the fruity flavors in it.
shelby says
To me there is nothing better than a lemon glaze….unless its on top of this cake! It looks delicious. My hubby would be all over it!
★★★★★
Robotance says
The cake looks absolutely delicious. Wonderful pictures Elizabeth. Thank you for the sweet recipe
★★★★★
Monika says
DELICIOUS! Thank you for the recipe. I made it this morning and I’m eating it while it’s still little warm. I will be definitely making it again. Great taste and consistency!
Elizabeth says
Thank you so much for letting me know Monika, it really is so yummmy!
Elizabeth says
Cheers Monika! It makes me so happy to read your comment so thank you for commenting!! ♥️
Monika says
Cheers to you Elizabeth! Thank you again for sharing this recipe. I am looking forward to tomorrow morning as I will be making it again 🙂
Michelle Kish says
Hi, I just made this cake for my mums birthday. It was an immediate favourite – moist and tasty, just great with the tang of raspberries. Thanks for a great recipe! Michelle
★★★★★
Elizabeth says
Thank you so much for commenting, it really makes my day! Glad you and Mum enjoyed it!
Andrea says
Amazing and easy to make! My 12 year old son did it on his own and it was wonderful!
★★★★★
Elizabeth says
That is awesome Andrea, I love getting kids in the kitchen cooking and baking! So glad you enjoyed it 🙂
Lorna says
Made the cake without the icing . Only lasted a day and a half. Would make it again anytime. Thanks for sharing the recipe
Vicki says
I just finished eating this. It is delicious. I used a ring tin. So no problems with not setting in the middle. Used 1.5 cups of frozen strawberries stirred through at the end, straight out of the freezer. I didnt glaze, It didnt need it. I may dust it with icing sugar next time. Absolute keeper.
★★★★★
Elizabeth Waterson says
Thank you for the lovely comment Vicki, I so appreciate the feedback!!
Aliya says
Love this recipe! But was wondering if this recipe can be made into cupcakes? And if yes, how long should I bake it for? 🙂
Elizabeth Waterson says
Hi Aliya, I have never made them into cupcakes if you wanted to try I would guess they would bake for 14-20 minutes somewhere in there. IF you try please report back! Thanks for stopping by!
Roni says
THIS loaf turned out flawlessly! The perfect use for this year’s endless bounty of raspberries. The cake is a wonderful balance between dense and light, so deliciously tart-sweet, and the Greek yogurt definitely takes it up a notch. It looks beautiful, too. Struggling now to not indulge in a third piece! Thanks for sharing!
★★★★★
Elizabeth Waterson says
Thank you so much for the lovely comment, Roni. It means to much that you took the time to come let me any my readers know! 🙂 Hope you’re having a lovely weekend!!
Evie says
Hi I can’t wait to try this beauty but wanted to know can I use dark brown sugar (not the molasses brown but one shade lighter) ?! Thank you! x
Elizabeth Waterson says
Hi Evie, the dark brown sugar will slightly alter the flavor profile and texture of the cake. You should be just fine using it, knowing those slight differences. Please let me know if you do try it, I would love to hear what you think of it! XX Liz
Amy Hawkins says
It was delicious! Loved the zesty and sour touch the cake had because of the raspberries/lemon. Would definitely make this again.
★★★★★
Elizabeth Waterson says
Thank you for the lovely comment Amy, I am so happy yo hear you loved it!! XX Liz
Nedra says
Made this tonight. Excellent cake! Got rave reviews from my guests.
The only thing I did differently was add about a 1/2 teaspoon vanilla to the batter and 1/4 cup more sugar to the glaze. Mine cooked in 60 minutes. Will definitely make again!!! Thank you for such a delicious recipe!!
★★★★★
Elizabeth Waterson says
Thank you for the lovely comment, Nedra. It makes my day when readers comment when they’ve made a recipe! XX Liz
Kat Churay says
This is delicious! One of my new faves. At what point do you remove the loaf from the pan? Thanks!
Elizabeth Waterson says
After the cake has baked I let it cool on a wire rack in the pan for 30 minutes. Then I will place the wire rack on top of the cake and invert the loaf cake, then gently flip it back right side up. I hope that helps, Kat!! XX Liz
Jill says
The tartness of the lemon is complemented by the sweetness of the icing. I left the loaf in the oven 5 minutes longer than I’d meant to and was afraid it would be dry and crumbly, but gladly this was not the case at all! Think i may try it with blueberries instead of raspberries next time snd increase fruit volume. This recipe is a real winner!
★★★★★
Elizabeth Waterson says
Thank you so much for the detailed review, Jill! So happy to hear you love the recipe!! XX Liz