Lemon Raspberry Loaf Cake


The next time you’d like to make a dessert that wows a crowd, give this lemon raspberry loaf cake a try! This show stopping cake is everything you love about a classic loaf cake, but with the addition of tart lemon and sweet raspberries. It’s perfectly sweet and the easiest dessert to make, ever!


- All-Purpose Flour - Baking Powder - Salt - Granulated Sugar - Lemon Zest - Olive Oil - Ricotta Cheese - Eggs - Lemon Juice - Vanilla Extract - Milk - Raspberries

HOW TO MAKE Lemon Raspberry Loaf Cake

Preheat oven to 400 degrees 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.