Description
A moist and tangy Lemon Raspberry Loaf Cake featuring fresh raspberries and bright lemon zest baked to perfection. This delightful loaf combines creamy sour cream, zesty lemon juice, and sweet berries for a refreshing treat perfect for breakfast, dessert, or an afternoon snack.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- Zest of 2 lemons
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream or Greek yogurt
- 2 tablespoons fresh lemon juice
Fruit
- 1 cup fresh raspberries
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside for later incorporation.
- Cream Butter, Sugar, and Zest: In a large bowl, beat the softened butter, granulated sugar, and lemon zest using an electric mixer until the mixture becomes light and fluffy, about 3 to 4 minutes.
- Add Eggs and Vanilla: Add eggs one at a time into the creamed mixture, beating well after each addition to fully incorporate. Stir in the vanilla extract to enhance flavor.
- Combine Sour Cream and Lemon Juice: Mix in the sour cream (or Greek yogurt) and fresh lemon juice until well combined to add moisture and tanginess to the batter.
- Incorporate Dry Ingredients: Gradually add the dry flour mixture to the wet mixture, stirring gently until just combined. Avoid overmixing to keep the loaf tender.
- Fold in Raspberries: Carefully fold in the fresh raspberries, taking care not to crush them and discolor the batter.
- Fill Pan and Bake: Pour the batter into the prepared loaf pan and smooth the top evenly. Bake in the preheated oven for 50 to 60 minutes or until a toothpick inserted into the center comes out clean.
- Cool the Loaf: Allow the loaf to cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- For a dairy-free option, substitute sour cream with a plant-based yogurt.
- Fresh raspberries work best to prevent the batter from turning purple. Frozen berries can be used but may bleed color.
- Ensure not to overmix the batter once dry ingredients are added to keep the loaf tender and fluffy.
- This loaf can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Optional: Dust with powdered sugar or drizzle a lemon glaze for extra sweetness before serving.
