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Lemon Raspberry Loaf Cake

Sliced lemon raspberry loaf cake with lemon glaze
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A soft lemon loaf with juicy raspberries and a fresh lemon glaze, baked in a 9 × 5-inch pan.

Ingredients

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  • 190 g (1 1/2 cups) all-purpose flour, divided
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon fine salt
  • 150 g (2/3 cup) unsalted butter, softened
  • 180 g (scant 1 cup) granulated sugar
  • Finely grated zest of 2 lemons
  • 2 large eggs, at room temperature
  • 120 g (1/2 cup) plain Greek yogurt, at room temperature
  • 30 ml (2 tablespoons) fresh lemon juice
  • 1 teaspoon vanilla extract
  • 150 g (1 1/4 cups) fresh or frozen raspberries
  • 120 g (1 cup) powdered sugar
  • 22 ml (1 1/2 tablespoons) fresh lemon juice, plus more as needed
  • 1 teaspoon milk, optional for thinning

Instructions

  1. Prepare the pan: Heat the oven to 350°F (175°C). Grease a 9 × 5-inch loaf pan and line it with parchment, leaving an overhang on the long sides.
  2. Combine the dry ingredients: Whisk the flour, baking powder, and salt together. Reserve 1 tablespoon of this mixture for the raspberries.
  3. Make lemon sugar: Rub the lemon zest into the granulated sugar with your fingertips until fragrant and pale yellow.
  4. Cream the butter: Beat the softened butter and lemon sugar for 2 to 3 minutes, until lighter and fluffy. Beat in the eggs one at a time, scraping the bowl after each addition.
  5. Finish the batter: Mix in the yogurt, 2 tablespoons lemon juice, and vanilla. Add the dry ingredients and mix on low only until a few flour streaks remain.
  6. Add the raspberries: Toss the raspberries with the reserved flour. Fold them gently into the batter, then spread the batter evenly in the prepared pan.
  7. Bake and cool: Bake for 55 to 65 minutes, until golden and a skewer inserted away from a berry comes out with a few moist crumbs. Cool in the pan for 15 minutes, then lift onto a rack and cool completely.
  8. Glaze: Whisk the powdered sugar with 1 1/2 tablespoons lemon juice. Add a little more juice or the optional milk until thick but pourable. Spoon over the cooled loaf and let the glaze set before slicing.

Notes

For frozen raspberries, do not thaw before folding them into the batter. If the top browns quickly, tent the loaf loosely with foil for the final 10 to 15 minutes.

Find it online: https://sweetindulgencerecipes.com/lemon-raspberry-loaf-cake/