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loaf on cutting board with two slices cut. The loaf is topped with white glaze and fresh raspberries.
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Best Ever Lemon Raspberry Loaf Cake

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.
Course Appetizer, Breakfast, brunch, Dessert, lunch
Cuisine American
Keyword lemon cake recipe, raspberry lemon loaf, starbucks raspberry lemon loaf cake
Prep Time 5 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 10 minutes
Servings 12 servings
Calories 222kcal

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

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

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: 222kcal | Carbohydrates: 33g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 203mg | Potassium: 77mg | Fiber: 2g | Sugar: 20g | Vitamin A: 289IU | Vitamin C: 9mg | Calcium: 36mg | Iron: 1mg