Lemon Raspberry Loaf Cake a bright and zesty lemon loaf bursting with fresh raspberries, moist and tender with a delicate crumb — perfect for spring or summer gatherings.
Why You’ll Love This Recipe
I love this Lemon Raspberry Loaf Cake because it balances the tartness of fresh lemon with the natural sweetness of raspberries, creating a fresh and vibrant flavor that feels like sunshine in every bite. The texture is beautifully moist thanks to the sour cream, and the delicate crumb makes it easy to slice and serve at any occasion. Whether for a casual afternoon snack or a festive brunch, this cake always feels special without being complicated to make.
Ingredients
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
¾ cup granulated sugar
Zest of 2 lemons
½ cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
½ cup sour cream or Greek yogurt
2 tablespoons fresh lemon juice
1 cup fresh raspberries
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat the butter, sugar, and lemon zest until light and fluffy, about 3-4 minutes.
Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
Mix in sour cream and lemon juice until combined.
Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined.
Carefully fold in the fresh raspberries, trying not to crush them.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Let cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Servings and timing
This recipe makes 8 slices and takes about 1 hour and 10 minutes total — 15 minutes to prep and around 55 minutes to bake. It’s a great make-ahead treat that fits perfectly into a busy day or weekend.
Variations
I sometimes swap out the fresh raspberries for blueberries or blackberries depending on what’s in season. Using Greek yogurt instead of sour cream works just as well and adds a nice tang. For a more indulgent twist, I drizzle a simple lemon glaze over the cooled loaf for extra brightness and sweetness. If I want to add texture, a sprinkle of chopped pistachios on top before baking gives a lovely crunch.
Storage/reheating
I store this loaf wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. If I want it to last longer, I freeze it wrapped well for up to 2 months. To reheat, I gently warm slices in the microwave for about 15 seconds or until just heated through. It tastes great both warm and at room temperature.
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FAQs
Can I use frozen raspberries instead of fresh?
I prefer fresh raspberries to avoid excess moisture, but if I use frozen, I thaw them first and gently pat them dry to prevent the batter from becoming too wet.
Can I make this loaf gluten-free?
Yes, I substitute the all-purpose flour with a gluten-free flour blend suitable for baking. Just be sure it contains xanthan gum or another binder for the best texture.
What can I use instead of sour cream?
Greek yogurt is my go-to substitute, as it provides the same creamy texture and tanginess. You can also use buttermilk or crème fraîche.
How do I keep raspberries from sinking to the bottom?
I toss the raspberries lightly in a small amount of flour before folding them into the batter. This helps suspend them evenly throughout the loaf.
Can I make this recipe dairy-free?
Absolutely. I swap the butter for a dairy-free margarine or coconut oil and use a dairy-free yogurt alternative in place of sour cream.
Conclusion
This Lemon Raspberry Loaf Cake has quickly become one of my favorite go-to recipes for a fresh, flavorful dessert that’s both simple and impressive. The combination of citrus and berries feels light yet satisfying, perfect for anytime I want a little something sweet that’s not too heavy. I love how adaptable the recipe is, making it easy to tweak based on what I have on hand or my mood. It’s a reliable, crowd-pleasing treat that never disappoints.
📖 Recipe:
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Lemon Raspberry Loaf Cake
- Total Time: 1 hour 10 minutes
- Yield: 8 slices
- Diet: Vegetarian
Description
A bright and zesty lemon loaf bursting with fresh raspberries, moist and tender with a delicate crumb — perfect for spring or summer gatherings.
Ingredients
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
¾ cup granulated sugar
Zest of 2 lemons
½ cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
½ cup sour cream or Greek yogurt
2 tablespoons fresh lemon juice
1 cup fresh raspberries
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the butter, sugar, and lemon zest until light and fluffy, about 3-4 minutes.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Mix in sour cream and lemon juice until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined.
- Carefully fold in the fresh raspberries, trying not to crush them.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Swap raspberries for blueberries or blackberries depending on season.
Use Greek yogurt instead of sour cream for a tangy twist.
Add a lemon glaze over the cooled loaf for extra sweetness.
Sprinkle chopped pistachios on top before baking for added texture.
Toss raspberries in a bit of flour before folding in to prevent sinking.
Store wrapped tightly at room temperature for up to 3 days or freeze for up to 2 months.
Reheat slices gently in the microwave for about 15 seconds.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 150mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
