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    Home » Recipes » Dessert Recipes

    Best Ever Lemon Raspberry Loaf Cake

    Published: May 4, 2022 · Modified: May 20, 2025 by Karin and Ken · This post may contain affiliate links. 6 Comments

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    This tart and sweet raspberry lemon loaf recipe simply makes the best ever lemon raspberry cake using fresh raspberries and a bright lemon flavor. This tasty summer dessert or lunchtime snack will easily become one of your favorites!

    A loaf of raspberry lemon cake on a cutting board sliced with some extra raspberries on top and in front.

    I am blessed with a few raspberry bushes and boy oh boy do they produce a lot of them!  I am always looking for new things to do with raspberries but this loaf is at the top of my list!  We make it regularly and can't help it.

    This loaf is that good, which is why we call it the best ever lemon raspberry loaf. I can't wait for you to try it. I know you'll love it as much as we do.

    This recipe was inspired by our raspberry buttermilk cake and air fryer lemon raspberry bundt cake and it's the perfect afternoon treat with a cup of tea. It makes a great dessert to serve for any dinner meal but we love it after digging into a plate of bbq ribs and baby potatoes!

    You have the option of not making the glaze but I highly recommend it.  I think that lemon and raspberry go beautifully together.  Do any of you agree?

    Best Ever Lemon Raspberry Loaf Ingredients

    This easy recipe uses easy-to-find ingredients available in most grocery stores.

    • Flour
    • Sugar
    • Baking powder
    • Baking soda
    • Salted butter
    • Vanilla Greek yogurt
    • Eggs
    • Vanilla
    • Fresh raspberries
    • Lemon zest
    • Fresh squeezed lemon juice
    • Powdered sugar

    How to Make a Raspberry Lemon Loaf Cake?

    Mix up this easy lemon cake with raspberries in just minutes!

    Step 1: Mix the Dry Ingredients

    Mix together the flour, baking powder, and baking soda in a large bowl.

    Step 2: Prepare the Raspberries

    In another small bowl mix together the rinsed and drained raspberries and one tablespoon of flour. Set aside.

    Step 3: Prepare the Liquid Ingredients

    Mix the sugar, vanilla Greek yogurt, melted salted butter, lemon juice, and zest until it is well mixed and looks like a custard. Then add the eggs and mix again.

    Step 4: Mix the Batter

    Add the flour mixture to the sugar mixture. When combined, gently fold the raspberries into the cake batter until just combined.

    Step 5: Bake

    Use a spatula and pour batter into your prepared loaf pan spreading it until it's even. Bake in the oven and cool before serving.

    Step 6: Make the Glaze

    Make the glaze once the raspberry and lemon cake is totally cool.

    Whisk together the powdered sugar and lemon juice together until you reach the desired consistency.

    Drizzle or spread on your loaf and serve.

    Hint: The glaze is totally optional but it really adds something special to this amazing raspberry lemon loaf cake.

    Three slices of lemon raspberry cake on top of each other on a pile of wood plates.

    Lemon Raspberry Loaf Cake

    This loaf also kinda tastes like a cake. Can you imagine eating a lemon raspberry loaf cake? Well, let me tell you I can.

    This amazing raspberry lemon loaf cake does taste exactly like a cake. So much so that we almost called this recipe a cake! 😉 This sweet treat can also be called lemon raspberry bread just like banana bread.

    You might also agree with my husband who insists at the end of the day the name does not matter. The fact is that this loaf or cake tastes great and should be enjoyed by all.

    If you love the flavors of berries and lemon then you definitely need to try these Blueberry Lemon Cookies, Raspberry and Lemon Thumbprints, Raspberry Cookies and Blueberry Scones with Lemon Glaze.

    Tips

    Here are some of our top tips to make your lemon and raspberry loaf cake comes out perfectly!

    • Check your loaf: About halfway through baking so if getting too dark on top you can cover the top with a piece of tinfoil for the rest of the baking time.
    • Check for doneness: Insert a toothpick in the center of raspberry lemon bread to check if done baking. When the toothpick inserted in the middle comes out clean with a few crumbs your loaf is done. Remember all ovens are slightly different.
    • Cool in the pan: Cool the loaf pan on a wire rack for 15 minutes before removing the loaf from the pan to cool completely on a wire rack.
    • Cool completely: Make sure the lemon cake with raspberries is cool before adding glaze or it will simply run off and not stay on top of the loaf.
    • Use fresh lemon juice: For the best flavor!
    • Top with the best berries: Save 10-12 of the best looking berries to add to the top of the batter just before cooking.

    FAQ

    How to store a loaf cake?

    After the lemon glaze is set you can wrap up your lemon loaf in plastic wrap and keep it out for 3 days. If you would like to keep the loaf longer, feel free to keep it in the fridge for up to 6 days or freezer for 2 months.

    Can I make the lemon loaf gluten-free?

    Yes! Feel free to swap the all-purpose flour with your favorite gluten-free flour. The consistency may change, but the flavor will still be just as delicious.

    three slices of loaf on top of three wood plates with the loaf behind and raspberries scattered around the plates.

    Best Ever Lemon Raspberry Loaf Cake Video

    YouTube video

    Other Delicious Lemon Dessert Recipes

    • Easy Lemon Layered Pound Cake
      Easy Lemon Layered Pound Cake
    • Simple Lemon Pudding Cake
      Simple Lemon Pudding Cake
    • A loaf of lemon poppy seed cake on a wire rack with lemon glaze drizzling down the sides and over the. top.
      Lemon Poppyseed Cake
    loaf on cutting board with two slices cut. The loaf is topped with white glaze and fresh raspberries.

    Best Ever Lemon Raspberry Loaf Cake

    Karin and Ken
    This tart and sweet raspberry lemon cake is full of fresh tart raspberries and a bright lemon flavor. It's easy to make for a tasty snack or dessert for the end of any meal.
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 1 hour hr 5 minutes mins
    Total Time 1 hour hr 10 minutes mins
    Course Appetizer, Breakfast, brunch, Dessert, lunch
    Cuisine American
    Servings 12 servings
    Calories 222 kcal

    Equipment

    • loaf or bread pan (9 x 5)
    • Measuring cups and spoons various sizes
    • Parchment paper
    • medium bowl
    • whisk
    • Stand Mixer
    • spatula
    • toothpicks
    • Wire cooling rack
    • small bowl
    • Large knife
    • cutting board

    Ingredients
      

    • 1 ⅓ cup all-purpose flour plus 1 tablespoon divided
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • 2 cups fresh raspberries rinsed, plus more for topping (optional)
    • ½ cup granulated sugar
    • ½ cup vanilla Greek yogurt
    • ½ cup salted butter melted
    • 2 tablespoons lemon juice freshly squeezed (approx. 1 large lemon
    • 2 tablespoons lemon zest approx. 1 large lemon
    • 2 large eggs room temperature

    Optional Glaze

    • 1 cup powdered sugar or icing sugar
    • 4 tablespoons lemon juice depending on desired thickness, more or les to taste
    Get Recipe Ingredients

    Instructions
     

    • Get out and measure your ingredients.
      Overhead photo of all ingredients needed to make raspberry lemon loaf.
    • Line an 9x5 loaf pan with parchment paper leaving the sides longer for a quicker way to remove the loaf later, and spray uncovered areas with non-stick spray (you can also spray the full pan with non-stick spray first, it will help keep the parchment tighter).
    • Preheat the oven to 325 degrees F.
    • In a small bowl whisk 1 ⅓ cup flour, baking powder and baking soda. Set aside.
      Flour, baking soda and baking powder in a white bowl with a whisk. The three ingredients are whisked together and set aside.
    • In another small bowl combine rinsed raspberries and 1 tablespoon of flour.
      Fresh raspberries in a white bowl with flour sprinkled on top.
    • Gently fold until combined and set aside. If topping the loaf with raspberries, set aside an additional 10-12.
      Fresh raspberries in a white bowl mixed with flour
    • On the lowest setting of a stand mixer, with the paddle attachment beat sugar, vanilla Greek yogurt, melted salted butter, lemon juice and zest until it is well mixed and looks like a custard.
      Beat sugar, vanilla, greek yogurt, melted salted butter, lemon juice and zest in white bowl. Mix using a stand mixer on the lowest setting.
    • Add in both eggs and mix for about 60 seconds, still on low.
      White bowl with 2 eggs added to the mixture.
    • With the mixer on the lowest setting, add in the dry ingredients for another 60 seconds.
      White bowl with dry ingredients added to the wet mixture. Mix on the lowest setting for 1 minute.
    • Until dough is formed.
      Batter for lemon cake in a bowl with a spatula.
    • With a spatula, carefully add in your raspberries to evenly distribute.
      Raspberries coated in flower on top of batter for raspberry lemon loaf cake inside white bowl.
    • Gently fold until raspberries are totally incorporated.
      Mixed batter with raspberries blended together inside white bowl Mix gently.
    • Pour the loaf mixture into the prepared pan.
      Batter for lemon and raspberry cake inside loaf pan.
    • Bake for about 45 minutes, or until a toothpick comes out moist from the center, with a few crumbs or bits.
      Raspberries added to top of batter inside loaf pan.
    • Cool the loaf pan on a wire rack for 15 minutes. Next, remove the loaf from the pan to cool completely on top of the rack.
      Baked loaf on a wire rack inside pan.

    Make the Glaze

    • Once your loaf is cool, start your glaze by whisking icing sugar and lemon juice until you have reached the desired consistency. If the loaf is still too warm the glaze will become thinner and may run off.
      Whisk in white bowl with blended lemon glaze or icing
    • Drizzle or spread glaze all over your loaf.
      Baked loaf on rack without pan with glaze or icing drizzled all over it.
    • Slice and serve.
      Closeup of a finished glazed lemon raspberry loaf on cutting board sliced twice
    • Enjoy every bite!
      closeup picture of three slices of raspberry lemon loaf on a wooden plate

    Video

    Notes

    Makes 1 loaf, about 12 slices.
    Storage
    After the lemon glaze is set you can wrap up your lemon loaf in plastic wrap and keep out for 3 days. If you would like to keep the loaf longer, feel free to keep it in the fridge for up to 6 days or freezer for 2 months.
    Expert Tips
    Check your loaf: About halfway through baking so if getting too dark on top you can cover the top with a piece of tinfoil for the rest of the baking time.
    Check for doneness: Insert a toothpick in the center of your loaf to check if done baking. Wen the toothpick comes out clean with a few crumbs your loaf is done. Remember all ovens are slightly different.
    Cool in the pan: Cool the loaf pan on a wire rack for 15 minutes before removing the loaf from the pan to cool completely on a wire rack.
    Cool completely: Make sure the lemon cake with raspberries is cool before adding glaze or it will simply run off and not stay on top of the loaf.

    Nutrition

    Calories: 222kcalCarbohydrates: 33gProtein: 4gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 52mgSodium: 203mgPotassium: 77mgFiber: 2gSugar: 20gVitamin A: 289IUVitamin C: 9mgCalcium: 36mgIron: 1mg
    Keyword lemon cake recipe, raspberry lemon loaf, starbucks raspberry lemon loaf cake
    Tried this recipe?Let us know how it was!
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    Comments

    1. Sam says

      July 19, 2022 at 6:19 pm

      5 stars
      Recipe turned out great. Thank you. Will definitely make again.

      Reply
      • Karin and Ken says

        October 01, 2022 at 7:33 am

        Glad to hear it. I love this recipe myself. All the best. Karin

    2. Marlene says

      June 13, 2022 at 7:36 pm

      5 stars
      Absolutely perfect. Delicious and enjoyed by everyone. Will definitely make again. Thx

      Reply
      • Karin and Ken says

        June 13, 2022 at 10:27 pm

        I’m so happy to hear you loved it! Thank you for letting me know. We love it too! All the best. Karin

    3. Sandy says

      June 13, 2022 at 7:34 pm

      5 stars
      I have to say this is the best raspberry lemon loaf I’ve ever eaten. Thank you divas for a job well done ❤️

      Reply
      • Karin and Ken says

        June 13, 2022 at 10:29 pm

        Thank you for your kind words! You made my day! Glad we’re not the only people who love this wonderful dessert. Take care all the best. Karin

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    Welcome!

    We are the kitchen divas: Karin and my partner in life, Ken.

    We have been attached at the heart and hip since the first day we met, and we love to create new dishes to keep things interesting. Variety is definitely the spice of life!

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