Raspberry Lemon Loaf Cake

There’s something magical about baking, especially when it involves a delightful treat like Raspberry Lemon Loaf Cake. I remember the first time I tried this recipe; the aroma of fresh raspberries and zesty lemon filled my kitchen, making my heart skip a beat. My family gathered around, eager to see what I had created. As I pulled the loaf from the oven, golden brown and perfectly risen, their faces lit up with excitement. This cake is not just a dessert; it’s a celebration of flavors, a light and refreshing option that brightens any occasion. Whether you’re looking for a sweet ending to a meal or a mid-afternoon snack with your coffee, this Raspberry Lemon Loaf Cake is sure to impress.

Raspberry Lemon Loaf Cake Ingredients

When it comes to baking, the quality and harmony of the ingredients make all the difference. In this Raspberry Lemon Loaf Cake, each component plays a crucial role in creating the perfect texture and flavor. From the tartness of the raspberries to the creaminess of the Greek yogurt, these ingredients come together to create a moist and delicious loaf.

• 3 eggs
• 175g sugar
• 2 tbsp lemon juice
• 1 lemon, zested
• 220g Greek yogurt
• 100ml sunflower oil (vegetable oil)
• 200g flour
• 1 tsp baking powder
• ⅓ tsp salt
• 100g fresh raspberries or other berries
• 1 tsp vanilla essence
• 100g powdered sugar
• 1 tbsp lemon juice

Step by Step Instructions for Raspberry Lemon Loaf Cake

Making Raspberry Lemon Loaf Cake is a delightful experience that fills your kitchen with wonderful aromas. Follow these simple steps for a successful bake. Remember, patience is key; take your time to mix and fold for the best results.

1. Preheat your oven to 175°C/345° F, no fan. This temperature is perfect for baking our loaf, ensuring it rises beautifully without burning.

2. Line an 8x8x30 cm (3x3x12 inch) baking tin with parchment paper. This will prevent the cake from sticking, making it easier to remove once baked. Make sure to leave some excess paper hanging over the edges for easy lifting.

3. In a mixing bowl, combine the eggs, sugar, and vanilla essence. Use an electric mixer or whisk by hand until the mixture becomes thick and light in color, resembling a fluffy foam.

4. Add in the Greek yogurt, sunflower oil, lemon juice, and lemon zest. Gently stir these ingredients together until they are well combined, ensuring everything is evenly mixed.

5. In a separate bowl, sift together the flour, salt, and baking powder. Gradually add this into the wet mixture, folding it in with a spatula using wide top-to-bottom strokes. Be careful not to overmix; we want a tender loaf!

6. Once the batter is combined, gently fold in the fresh raspberries. They should be distributed throughout the mixture without breaking apart too much. This adds beautiful pops of color and flavor!

7. Pour the batter into your prepared baking pan, smoothing the top with a spatula. Make sure it’s evenly distributed to ensure even baking.

8. Place the pan in the preheated oven and bake for 50 to 55 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. Keep an eye on it; if it starts to brown too much on top, you can cover it loosely with foil.

9. Once baked, remove the cake from the oven and leave it in the pan to cool completely. This step is crucial for the texture, allowing it to set perfectly.

10. You can enjoy the cake as is, or for a special touch, sprinkle powdered sugar on top or prepare a simple glaze by mixing powdered sugar with lemon juice. Drizzle this over the cooled cake and garnish with extra raspberries and some more grated lemon zest.

Change It Up

There’s always room for creativity in the kitchen! Here are a few ideas to transform your Raspberry Lemon Loaf Cake.

• Storage: Store the cake at room temperature in an airtight container for up to three days.
• Freezing: You can freeze the baked loaf for up to three months. Just wrap it tightly in plastic wrap and foil.
• Pairing: Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat.
• Variations: Substitute raspberries with blueberries or strawberries for different flavors.
• Glaze Options: Experiment with different glazes using orange juice or even a berry puree for a colorful twist.

Side Dish Ideas for Raspberry Lemon Loaf Cake

When serving Raspberry Lemon Loaf Cake, the possibilities are endless! Below are some fantastic pairing ideas that will complement the vibrant flavors of your cake.

• Fresh Fruits: Serve with an assortment of fresh fruits like berries, citrus slices, or even a refreshing fruit salad. It adds a beautiful touch and enhances the cake’s flavors.
• Tea or Coffee: Pair with your favorite tea or a robust coffee. The warmth of the beverage contrasts perfectly with the coolness of the cake.
• Cheese Platter: A selection of soft cheeses like brie or goat cheese can create a delightful contrast to the sweetness.
• Picnic Treat: Slice it up and pack it for a picnic; it holds up beautifully and is perfect for sharing!
• Brunch Favorite: Serve alongside other brunch favorites like yogurt parfaits or savory muffins for a complete spread.
• Seasonal Decorations: For holiday gatherings, consider decorating with seasonal fruits or festive sprinkles that enhance the visual appeal.

FAQ

Conclusion

The Raspberry Lemon Loaf Cake is a true gem that brings a burst of flavor and joy to any gathering. Its light, moist texture combined with the refreshing taste of raspberries and lemon makes it a delightful treat for all occasions. I encourage you to try making this lovely cake; it’s not just a dessert, but a sweet memory waiting to happen. Happy baking!

Raspberry Lemon Loaf Cake

Indulge in the light and zesty flavors of this Raspberry Lemon Loaf Cake, a perfect treat for any occasion. Moist, refreshing, and bursting with berries, it’s an easy-to-make dessert that will leave everyone wanting more. Perfect for brunch, afternoon tea, or simply as a sweet snack, you’ll want to bake this delightful loaf tonight!

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 50 minutes mins

Total Time 55 minutes mins

Servings: 8 servings

Course: Desserts

Cuisine: American

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 3 eggs Eggs
• 175 g Sugar
• 2 tbsp Lemon Juice
• 1 Lemon, zested
• 220 g Greek Yogurt
• 100 ml Sunflower Oil (vegetable oil)
• 200 g Flour
• 1 tsp Baking Powder
• ⅓ tsp Salt
• 100 g Fresh Raspberries or other berries
• 1 tsp Vanilla Essence
• 100 g Powdered Sugar
• 1 tbsp Lemon Juice

Equipment

• Oven
• Baking Sheet
• Frying Pan
• Mixing Bowl
• Grater
• Wooden Spoon

Method

 

1. Preheat your oven to 175°C/345° F, no fan. This temperature is perfect for baking our loaf, ensuring it rises beautifully without burning.
2. Line an 8x8x30 cm (3x3x12 inch) baking tin with parchment paper. This will prevent the cake from sticking, making it easier to remove once baked. Make sure to leave some excess paper hanging over the edges for easy lifting.
3. In a mixing bowl, combine the eggs, sugar, and vanilla essence. Use an electric mixer or whisk by hand until the mixture becomes thick and light in color, resembling a fluffy foam.
4. Add in the Greek yogurt, sunflower oil, lemon juice, and lemon zest. Gently stir these ingredients together until they are well combined, ensuring everything is evenly mixed.
5. In a separate bowl, sift together the flour, salt, and baking powder. Gradually add this into the wet mixture, folding it in with a spatula using wide top-to-bottom strokes. Be careful not to overmix; we want a tender loaf!
6. Once the batter is combined, gently fold in the fresh raspberries. They should be distributed throughout the mixture without breaking apart too much. This adds beautiful pops of color and flavor!
7. Pour the batter into your prepared baking pan, smoothing the top with a spatula. Make sure it's evenly distributed to ensure even baking.
8. Place the pan in the preheated oven and bake for 50 to 55 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. Keep an eye on it; if it starts to brown too much on top, you can cover it loosely with foil.
9. Once baked, remove the cake from the oven and leave it in the pan to cool completely. This step is crucial for the texture, allowing it to set perfectly.
10. You can enjoy the cake as is, or for a special touch, sprinkle powdered sugar on top or prepare a simple glaze by mixing powdered sugar with lemon juice. Drizzle this over the cooled cake and garnish with extra raspberries and some more grated lemon zest.

Notes

• Tip 1: Store the cake at room temperature in an airtight container for up to three days.
• Tip 2: You can freeze the baked loaf for up to three months. Just wrap it tightly in plastic wrap and foil.
• Tip 3: Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat.
• Tip 4: Substitute raspberries with blueberries or strawberries for different flavors.
• Tip 5: Experiment with different glazes using orange juice or even a berry puree for a colorful twist.

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Meet Jade Summer

Reliability is just as important as flavor. I am the one double checking measurements and testing temperatures. I cooked this recipe repeatedly, troubleshooting any tricky parts, so you can trust that it will turn out perfectly the very first time you try it.