The next time you’d like to make a dessert that wows a crowd, give this Lemon Raspberry Loaf Cake a try! This cake is everything you love about a classic loaf cake, but with the addition of tart lemon and sweet raspberries. Happy baking!
Check out my Lemon Cake With Pudding Mix and my No Oven Chocolate Cake for more delicious cake recipes!
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This lemon raspberry loaf cake recipe is the perfect recipe for a great breakfast, with afternoon tea, or the perfect anytime cake!
This beautiful lemony loaf recipe is made with a combination of lemon and berry flavors. It has a moist crumb and is also a great recipe with a short baking time.
Why You'll Love This Recipe
This moist lemon cake is an easy recipe for any day of the week. That lemon flavor takes this recipe to the next level.
It a one bowl recipe too, which means you can have it in the oven in less than 10 minutes.
Ingredients You Need
- All-purpose flour: Provides structure to the cake.
- Baking powder: Helps the cake rise and become light and fluffy.
- Salt: Enhances the overall flavor.
- Granulated sugar: Adds sweetness to the cake.
- Fresh lemon zest: Adds a burst of citrus flavor.
- Olive oil: Provides moisture. You can also use vegetable oil.
- Ricotta cheese: Adds richness, moisture, and a creamy texture.
- Large eggs: Contribute to the structure and moisture.
- Lemon juice: Enhances the lemon flavor. You can use bottled, but fresh lemon juice from fresh lemons is the best.
- Vanilla extract: Adds a warm, sweet flavor.
- Milk: Adds moisture to the cake. Use whatever type of milk you have on hand.
- Raspberries: Provide a burst of tartness, sweetness, and vibrant color. Coating them in flour helps prevent sinking to the bottom of the batter. You can use frozen or fresh raspberries.
Step By Step Photos
Mix together ingredients for loaf cake.
Gently fold in the raspberries.
Spread batter into prepared loaf pan.
Bake!
How To Make Raspberry Lemon Loaf Cake From Scratch
Step 1. Preheat oven: Preheat the oven to 400 °F and grease a loaf pan.
Step 2. Prepare dry ingredients: Whisk together flour, baking powder, and salt in a large bowl. Set aside.
Step 3. Lemon sugar: Combine granulated sugar with lemon zest. Set aside 2 tablespoons.
Step 4. Mix wet ingredients: Beat lemon sugar with olive oil and ricotta until fluffy. Add eggs, lemon juice, and vanilla. Mix well.
Step 5. Incorporate dry ingredients: Stir in the flour mixture and then add milk. Mix until smooth.
Step 6. Coat raspberries: Toss raspberries in reserved flour.
Step 7. Fold in raspberries: Gently fold raspberries into the batter.
Step 8. Spread batter: Pour the lemon cake batter into the prepared loaf pan.
Step 9. Sprinkle with lemon sugar: Sprinkle reserved lemon sugar on top of the cake batter.
Step 10. Bake: Bake for 45-50 minutes until a toothpick comes out clean.
Step 11. Cool: Allow the loaf to cool in the pan before transferring it to a wire rack.
NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!
Tips
- Fresh raspberries will give your cake the best flavor and texture. If you can't find fresh raspberries, you can use frozen ones, but be sure to thaw them before using.
Frequently Asked Questions About Lemon Raspberry Cake
Store the cooled loaf in an airtight container at room temperature for up to 2 days.
If you need to store it for a longer period, refrigerate for up to a week. Be sure it's well-wrapped or in an airtight container to prevent drying.
For longer storage, freeze the whole loaf or individual slices. Wrap it tightly in plastic wrap and then a piece of foil to prevent freezer burn. It can be frozen for up to 2-3 months.
More Cake Recipes You Might Enjoy
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Lemon Raspberry Loaf Cake
Ingredients
- 2 cups all-purpose flour set aside 2 tablespoons
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup granulated sugar
- Lemon zest from 1 lemon
- ⅓ cup olive oil
- 1 cup ricotta cheese
- 2 eggs
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- ¼ cup milk
- 1 cup raspberries
Instructions
- Preheat oven to 400°F. Grease a loaf pan and set aside.
- In a small bowl, whisk together the flour, baking powder and salt. Set aside.
- Place the sugar in a large bowl and zest the lemon directly over top. Rub the lemon zest into the sugar to impart the flavor. Remove 2 tablespoons of the lemon sugar and set aside.
- Add the oil and ricotta cheese and beat until smooth and fluffy, about 2 minutes.
- Add the eggs, lemon juice and vanilla extract and beat until combined.
- Stir in the flour mixture until combined and no dry streaks remain, then stir in the milk until completely incorporated.
- Toss the raspberries in the 2 tablespoons of reserved flour to coat them completely, then gently fold them into the loaf batter.
- Spread the batter into the prepared loaf pan. Sprinkle with the reserved lemon sugar.
- Bake for 45-50 minutes, until an inserted toothpick comes out clean and the loaf is lightly golden.
Notes
- Fresh raspberries will give your cake the best flavor and texture. If you can't find fresh raspberries, you can use frozen ones, but be sure to thaw them before using.
- Storing: Store the cooled loaf in an airtight container at room temperature for up to 2 days. If you need to store it for a longer period, refrigerate for up to a week. Be sure it's well-wrapped or in an airtight container to prevent drying.
- Freezing: For longer storage, freeze the whole loaf or individual slices. Wrap it tightly in plastic wrap and then a piece of foil to prevent freezer burn. It can be frozen for up to 2-3 months.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
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