Nothing says summer like the bright flavors of raspberry and lemon combined in a moist, tender loaf cake. This recipe is your ticket to a delightful treat that’s perfect for brunch, dessert, or a sweet snack any time of day.
Why This Recipe Works
- The combination of tart lemon and sweet raspberries creates a perfectly balanced flavor profile.
- Using buttermilk ensures the cake is incredibly moist and tender.
- A simple lemon glaze adds an extra layer of flavor and a beautiful finish.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup buttermilk
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 cup fresh raspberries
Equipment Needed
- 9×5 inch loaf pan
- Mixing bowls
- Electric mixer
- Whisk
- Spatula
Instructions
Preheat and Prepare
Preheat your oven to 350°F and grease a 9×5 inch loaf pan. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures your dry ingredients are evenly distributed for a uniform texture.
Cream Butter and Sugar
In a large bowl, use an electric mixer to cream the softened butter and granulated sugar together until light and fluffy, about 3 minutes. This step is crucial for creating a light and airy cake structure.
Add Eggs and Flavorings
Beat in the eggs one at a time, then stir in the lemon zest and juice. The acidity of the lemon juice will react with the baking soda, helping the cake rise. Tip: For an extra lemony flavor, add an extra teaspoon of zest.
Alternate Dry Ingredients and Buttermilk
Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. This method prevents the batter from becoming too dense. Gently fold in the raspberries to distribute them evenly without crushing.
Bake to Perfection
Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown and spring back when lightly touched. Tip: Cover with foil halfway through if the top is browning too quickly.
Tips and Tricks
For those looking to elevate their raspberry lemon loaf cake, consider these advanced tips. First, toasting the flour before using it can add a nutty depth to the cake’s flavor. Second, macerating the raspberries with a bit of sugar before adding them to the batter can intensify their sweetness and prevent them from sinking. Lastly, brushing the baked loaf with a simple syrup made from lemon juice and sugar before glazing can add extra moisture and lemony punch.
Recipe Variations
- Swap raspberries for blueberries or blackberries for a different berry flavor profile.
- Add a teaspoon of vanilla extract to the batter for a more complex flavor.
- Incorporate poppy seeds for a classic lemon-poppy seed variation.
- Use lime zest and juice instead of lemon for a tropical twist.
- Top with a cream cheese frosting instead of a lemon glaze for a richer finish.
Frequently Asked Questions
Can I use frozen raspberries?
Yes, you can use frozen raspberries, but do not thaw them before adding to the batter to prevent excess moisture. Toss them in a bit of flour to help prevent sinking during baking.
How do I store the loaf cake?
Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. The glaze may soften over time, but the cake will still taste delicious.
Can I make this recipe gluten-free?
Absolutely! Substitute the all-purpose flour with your favorite gluten-free flour blend. Just ensure it’s a 1:1 substitution blend for best results.
Summary
This Raspberry Lemon Loaf Cake is a vibrant, flavorful treat that’s perfect for any occasion. With its moist texture, balanced flavors, and beautiful presentation, it’s sure to become a favorite.
