This recipe makes the best lemon raspberry loaf cake! It’s the perfect lemon and raspberry dessert, full of bright lemon flavour with the tart tang of raspberries.
✏️ RECIPE CREATION
This raspberry lemon loaf is based on a Starbucks copycat recipe, but instead of swirling raspberry preserves through the lemon cake batter, I’ve added real raspberries for a more intense berry flavour.
It’s based on a fruitier version of my Starbucks copycat lemon loaf cake recipe – one of my all-time favourites!
It’s also a super easy recipe without buttermilk.
This moist lemon pound cake is studded with fresh or frozen raspberries for a deliciously sweet quick bread. Glaze with an easy lemon icing for more sour-sweet goodness and top with fresh lemon zest and raspberries.
It’s great for summer picnics, bake sales, potlucks, tea parties and BBQs.
🥘 INGREDIENTS
LEMON RASPBERRY LOAF
- Unsalted butter
- White caster sugar (finely granulated sugar)
- Eggs
- Vegetable oil (or other neutral-flavoured oil)
- Milk
- Plain flour (all-purpose flour)
- Baking powder
- Salt
- Lemon zest and juice
- Raspberries (fresh or frozen)
LEMON ICING GLAZE
- Powdered icing sugar (confectioners’ sugar)
- Lemon juice
- Milk (optional)
INGREDIENTS 1x2x3x
RASPBERRY LEMON CAKE
- ▢ 170 g (¾ cups) unsalted butter room temp.
- ▢ 200 g (1 cups) white sugar caster or super fine
- ▢ 1 teaspoon vegetable oil or sunflower or canola oil
- ▢ 1 lemon’s zest and juice equals roughly 1 tablespoon zest, 3 tablespoon juice
- ▢ 3 eggs large
- ▢ 3 tablespoon milk whole or semi-skimmed
- ▢ 200 g (1 ¾ cups) (7 oz) raspberries fresh or frozen
- ▢ 180 g (1 ½ cups) plain all-purpose flour
- ▢ 2 teaspoon baking powder
- ▢ A pinch of salt
LEMON GLAZE
- ▢ 150 g (1 ¼ cups) powdered icing sugar
- ▢ ½ lemon’s juice roughly 1 ½ tablespoon lemon juice
- ▢ 1-2 teaspoon milk optional, depending on consistency
DECORATIONS
- ▢ fresh raspberries
- ▢ lemon slices / peel / zest
INSTRUCTIONS
RASPBERRY LEMON CAKE
- Preheat oven: 180°C / 160°C (fan) / Gas Mark 4 / 350°F
- Cream together the butter, sugar, oil and zest, using a spatula, electric hand mixer or stand mixer.
- Beat in the eggs, one at a time, then beat in the milk and lemon juice.
- In a separate bowl, gently coat the raspberries with 2 tablespoon of plain flour.
- Sieve the rest of the plain flour and the baking powder into the egg mixture, add the salt and gently stir until combined.
- Fold in the flour-coated raspberries.
- Pour the cake batter into a greased and lined 2lb loaf tin for 45-55 minutes and bake until a skewer comes out clean.
- Allow the loaf to cool in the tin for at least 20mins before removing and transferring to a wire rack.
LEMON GLAZE
- Once the lemon loaf cake has cooled, sieve the icing sugar into a small bowl and add the lemon juice and milk, stirring until smooth.
- Slowly pour the icing over the loaf, spreading evenly across the top.
DECORATION
- Decorate your loaf with lemon zest and fresh raspberries. Slice and enjoy straight away or allow the icing to set first.
NOTES
- You can swap the plain (all-purpose) flour in this recipe for self-raising flour of the same quantity (180g) and exclude the baking powder.