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–+ servings
Two slices of raspberry lemon loaf cake with white icing on a white plate, garnished with fresh raspberries and a lemon slice.
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Lemon Raspberry Loaf Cake

A soft, moist lemon raspberry loaf cake with juicy berries and a tangy lemon glaze on top.
Prep Time15 minutes
Cook Time55 minutes
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Servings: 10 slices
Calories: 238kcal
Author: Wendy

Equipment

  • 9x5 inch loaf pan
  • Parchment Paper
  • Large and medium mixing bowls
  • Whisk and rubber spatula
  • measuring cups and spoons
  • wire cooling rack

Ingredients

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup granulated sugar
  • 2 large eggs
  • ½ cup plain Greek yogurt
  • ⅓ cup vegetable oil
  • 2 tablespoons lemon zest
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup fresh raspberries
  • 1 tablespoon flour for coating raspberries
  • 1 ¼ cups powdered sugar for the glaze
  • 2 tablespoons unsalted butter melted
  • 1 tablespoon lemon juice for the glaze
  • 1 teaspoon lemon zest optional

Instructions

  • Preheat the oven to 350 degrees Fahrenheit and line a 9x5-inch loaf pan with parchment paper, or grease it lightly.
  • In a bowl, whisk together the flour, baking powder, and salt.
  • In a separate large bowl, whisk the sugar, eggs, Greek yogurt, oil, lemon zest, lemon juice, and vanilla until smooth.
  • Gently fold the dry ingredients into the wet ingredients until just combined.
  • Toss the raspberries with 1 tablespoon of flour, then carefully fold them into the batter.
  • Pour the batter into the prepared loaf pan and smooth the top.
  • Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
  • Let the loaf cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
  • Whisk the melted butter and powdered sugar together until smooth and thick.
  • Add 1 tablespoon of lemon juice and mix well, adding a bit more only if needed for a thick, spreadable glaze.
  • Stir in the lemon zest, if using.
  • Let the glaze rest for 2 to 3 minutes to thicken, then spread it over the cooled loaf.

Nutrition

Serving: 1Serving | Calories: 238kcal | Carbohydrates: 48g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 39mg | Sodium: 177mg | Potassium: 62mg | Fiber: 1g | Sugar: 31g | Vitamin A: 129IU | Vitamin C: 7mg | Calcium: 51mg | Iron: 1mg