Raspberry Lemon Loaf Cake
If you love sweet and sour desserts, with a sublime lemon flavor and delicious pieces of raspberry, you’re in the right place! If you don’t, you’re still in the right place, because you’re about to change your mind and discover one of the best summer dessert: raspberry lemon loaf cake.
As a huge fan of fruity cakes and desserts, I had to try this raspberry lemon cake recipe that I’d seen online! The result was as expected – delicious!
Making this cake has more benefits than you might imagine:
- Very low prep time – it requires no more than five minutes!
- It’s a one-bowl cake, so there’s minimal cleanup!
- As it’s so easy to prepare, it will quickly make it onto your list of favorite desserts!
- It has a divine lemon flavor, perfectly complemented by the sourish raspberry!
- It not only tastes great, but also looks great without too much effort!
Despite its many advantages, this raspberry lemon cake has one small downside – it disappears too quickly! Enjoy!
Glazed Raspberry Lemon Loaf Cake
A super easy to make cake with raspberries and lemons that's perfect for a hot summer day.
Ingredients
- 3 eggs
- 175 g sugar
- 2 tbsp lemon juice
- 1 lemon zested
- 220 g Greek yogurt
- 100 ml sunflower oil (vegetable oil)
- 200 g flour
- 1 tsp baking powder
- ⅓ tsp salt
- 100 g fresh raspberries or other berries
- 1 tsp vanilla essence
For the lemon glaze:
- 100 g powdered sugar
- 1 tbsp lemon juice
Instructions
- Preheat the oven to 175°C/345° F, no fan.
- Line a 8x8x30 cm (3x3x12 inches) baking tin with parchment paper.
- Mix the eggs with the sugar and vanilla essence until you have a thick, light-colored foam.
- Add the yogurt, oil, lemon juice and zest and stir until the ingredients are folded in.
- Sift the dry ingredients: flour, salt and baking powder, and gradually add them to the mixture, folding them in with a spatula with wide top to bottom strokes.
- The mixture must not be runny, so do not overmix! Mix just until the ingredients are folded in and make sure there are no lumps of flour.
- Add the raspberries to the mixture and fold in gently.
- Pour the mixture into the baking pan and bake for 50-55 minutes.
- The cake is baked when a toothpick inserted in the center comes out clean.
- Leave the cake in the pan to cool completely.
- You can eat it as it is or sprinkle powdered sugar on top or pour a simple glaze of lemon juice mixed with powdered sugar over it.
For the lemon glaze:
- Mix the powdered sugar with the lemon juice. Pour over the cooled cake, then sprinkle with raspberry and grated lemon zest.
Notes
Tried this recipe?Let us know how it was!
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