Irresistible Lemon Raspberry Loaf Cake with Naturally Pink Glaze: Your New Favorite Easy Bake
Prepare to fall in love with this phenomenal Lemon Raspberry Loaf Cake! It’s an absolute dream for any baking enthusiast, delivering a supremely soft, wonderfully moist, and intensely flavorful experience in every single bite. Crowned with a stunning, naturally colored raspberry lemon glaze, this loaf cake boasts a perfect balance of tangy zest from fresh lemons and the sweet, tart burst of whole raspberries.
What makes this recipe truly special is its incredible simplicity. It’s a true one-bowl wonder, meaning minimal cleanup and maximum enjoyment. Forget about lugging out your electric mixer; all you need is a simple hand whisk, or even just a fork and spoon, to bring this delightful creation to life. It’s perfect for a weekend treat, a special brunch, or simply to brighten an ordinary day.
If you’re a devoted fan of this classic flavor pairing and are looking for a more elaborate dessert, be sure to check out my lemon raspberry cake recipe for a stunning layered version that’s equally delicious.
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🍋 Why This Lemon Raspberry Loaf Cake Will Be Your Go-To Recipe
- Effortlessly Easy: Baking shouldn’t be a chore, and with this recipe, it certainly isn’t! The entire batter comes together in just one large bowl, eliminating the need for extensive washing up and complicated equipment. This makes it an ideal choice for beginner bakers or anyone looking for a quick yet impressive dessert. No electric mixer is required, just a simple whisk and your eager hands!
- Perfect Raspberry Lemon Harmony: This loaf cake is a celebration of the vibrant and refreshing duo of raspberries and lemon. The cake itself is infused with a bright, zesty lemon flavor, beautifully complemented by juicy, tart raspberries studded throughout. But the flavor journey doesn’t stop there – it’s all tied together with a tangy, luscious raspberry glaze that intensifies the berry notes. Each bite is a delightful dance between sweet and tart, citrusy and fruity.
- Stunning Naturally Pink Glaze: Prepare to dazzle with a glaze that’s as beautiful as it is delicious. This bright pink glaze gets its captivating color and incredible flavor entirely from fresh raspberries and a touch of lemon, with no artificial coloring needed. It’s not just a topping; it’s an integral part of the cake’s appeal, adding an extra layer of berry-licious tanginess and a gorgeous visual pop.
- Incredibly Soft & Moist Texture: Forget dry, crumbly loaf cakes. This recipe achieves an enviable soft, fluffy, and incredibly moist texture thanks to a clever combination of both butter and vegetable oil. Butter contributes a rich, classic flavor, while oil ensures a delicate crumb and long-lasting moisture. This dynamic duo, along with the secret ingredient of buttermilk, creates a loaf that remains tender and delicious for days.
📝 Key Ingredients for a Perfect Loaf
Read through for all the tips you will need for success!
Full steps and ingredients in recipe card below.
- Lemon: The star of the show! You’ll need both the zest and the fresh juice from bright, ripe lemons. The zest contains essential oils that impart a powerful, aromatic citrus flavor, while the juice adds a delightful tang and helps balance the sweetness of the cake and glaze. Always zest your lemon before juicing it for maximum yield.
- Raspberries: Whether you opt for fresh or frozen raspberries, they will work beautifully in this recipe. There’s no need to defrost frozen raspberries before adding them to the batter; they’ll hold their shape better and prevent the batter from becoming too wet. The vibrant color and tartness of the raspberries are crucial for both flavor and visual appeal.
- Butter and Oil: This winning combination is key to achieving the cake’s exquisite texture. Butter provides that irresistible, rich, traditional cake flavor, while a neutral-flavored vegetable oil (like grapeseed oil, which I used, or canola, sunflower, or avocado oil) contributes unparalleled moisture and a delicate, fluffy crumb that stays soft for longer. You get the best of both baking worlds!
- All-Purpose Flour: For the most consistent and accurate baking results, weighing your flour is highly recommended. If you don’t have a kitchen scale, measure your flour correctly by first stirring the bag to aerate it, then gently spooning the flour into a measuring cup. Level off the excess with the flat edge of a knife, ensuring not to pack the flour into the cup. This prevents adding too much flour, which can lead to a dry cake.
- Buttermilk: An unsung hero in many moist cake recipes. Buttermilk adds a subtle tang that complements the lemon and raspberries beautifully, but more importantly, its acidity reacts with the baking soda to create a wonderfully tender and moist crumb. If you don’t have buttermilk on hand, don’t worry! You can easily make your own (see FAQ section for details).
- Baking Powder and Baking Soda: These leavening agents are essential for giving the loaf cake its lift and airy texture. Ensure they are fresh for optimal results – you can test their freshness by mixing a small amount with water; baking powder should fizz and bubble, while baking soda should react similarly when mixed with a bit of vinegar or lemon juice.
- Eggs: Large, room-temperature eggs are best for this recipe. Room temperature eggs emulsify more easily with other ingredients, creating a smoother, more uniform batter and contributing to the cake’s overall tenderness and rise.
For an equally delightful lemon bread with a slightly different twist, you might enjoy this lemon zucchini bread. Instead of a luscious glaze, it features a simple, bright lemon drizzle!
✔️ Ingredient Substitutions and Creative Variations
While this lemon raspberry loaf cake is perfect as is, it’s also versatile enough to accommodate a few ingredient swaps and creative variations to suit your taste or what you have on hand.
The raspberries in this recipe can easily be replaced with other berries. Fresh or frozen blueberries or blackberries would make excellent substitutes, offering a similar burst of fruity flavor and a beautiful visual appeal. If you’re particularly fond of blackberries, consider trying these blackberry buttermilk muffins for another delicious treat.
It’s important to note that strawberries, while delicious, have a significantly higher moisture content than raspberries. Using them directly in this lemon raspberry loaf cake might result in a loaf that is too moist or dense. For strawberry lovers, I recommend exploring recipes specifically designed for them, such as these decadent chocolate covered strawberry cupcakes or an easy strawberry galette, which are formulated to handle the extra moisture.
If you prefer a simpler topping or don’t have raspberries for the glaze, you can absolutely make a classic lemon glaze instead. A basic lemon glaze, similar to the one I use for these lemon poppy seed scones, is wonderfully tangy and will beautifully complement the lemon notes in the loaf cake.
👩🍳 How to Make the Perfect Lemon Raspberry Loaf
Creating this delicious loaf cake is a straightforward and enjoyable process. Follow these step-by-step instructions for a flawless bake every time.
Step-by-Step Loaf Cake Instructions
Prep: Before you begin mixing, prepare your 9″×5″ loaf pan. Line it with parchment paper, making sure to leave ample overhang on the longer sides. These parchment “handles” will make it incredibly easy to lift the baked loaf out of the pan once it’s cooled. Preheat your oven to 185°C (365°F) to ensure it’s at the correct temperature when the batter is ready.
Step 1: In a large mixing bowl, combine the granulated sugar and lemon zest. Use your fingers to rub the lemon zest directly into the sugar. This crucial step helps to release the aromatic oils from the lemon zest, infusing the sugar with intense citrus flavor and creating a beautiful pale yellow, fragrant mixture.
Step 2: Crack the room temperature eggs into the lemon-infused sugar. Whisk by hand for about 30 seconds, or until the mixture is slightly frothy and thoroughly combined. This aeration helps to create a lighter texture in the finished cake.
Step 3: To the bowl, add the sea salt, melted and cooled butter, vegetable oil, pure vanilla extract, room temperature buttermilk, and fresh lemon juice. Whisk all these wet ingredients together until they are well combined and the mixture is smooth.
Step 4: Place a sieve over the bowl and sift in the all-purpose flour, baking powder, and baking soda. Sifting helps to aerate the dry ingredients and remove any lumps, ensuring a uniform batter. Gently fold the dry ingredients into the wet mixture using a spatula until they are almost fully incorporated. Some streaks of flour are acceptable at this stage.
Step 5: In a separate small bowl, gently toss the fresh or frozen raspberries with 1 teaspoon of all-purpose flour. Coating the raspberries in flour helps prevent them from sinking to the bottom of the loaf cake during baking, ensuring even distribution throughout.
Step 6: Carefully add the flour-coated raspberries into the loaf cake batter. Using your spatula, fold them in just until no dry streaks of flour remain and the raspberries are evenly dispersed. Be gentle and do not overmix, as overmixing can lead to a dense, tough cake. A few small lumps in the batter are perfectly normal.
Step 7: Pour the prepared batter into your lined loaf pan and gently smooth the top with your spatula. Lightly tap the pan on your counter a few times to release any large air pockets, which helps ensure an even bake.
Step 8: Bake the lemon raspberry loaf cake for 50-60 minutes. The cake is ready when it’s beautifully golden brown on top and a wooden skewer or toothpick inserted into the very center comes out mostly clean. Don’t be alarmed if the toothpick has some moisture from the raspberries; as long as it isn’t coated in wet batter, it’s good to go. Remove the loaf from the oven and let it cool completely in the pan on a wire rack before attempting to glaze or slice it. This allows the cake to set properly and prevents crumbling. Use the parchment handles to lift it out once cool.
Expert Loaf Cake Baking Tips for Success:
- Precision with Flour: As mentioned, weighing your flour is the most accurate method. If measuring by volume, always stir the flour, then spoon it lightly into the measuring cup and level it off. This prevents a dense, dry loaf from excess flour.
- Avoid Overmixing: This is paramount for a tender loaf. Mix the dry ingredients into the wet just until you no longer see streaks of dry flour. A few small lumps are preferable to an overmixed batter, which develops too much gluten and results in a tough, dry cake.
- Check Leavening Agent Freshness: Ensure your baking powder and baking soda are not expired. Fresh leavening agents are crucial for a good rise and light texture. Test baking powder by mixing a teaspoon with a tablespoon of hot water – it should vigorously fizz. Test baking soda by mixing a teaspoon with a tablespoon of vinegar – it should also fizz strongly.
- Don’t Overbake: Overbaking is a common culprit for dry cakes. Begin checking for doneness around the 50-minute mark. The loaf cake is perfect when a toothpick inserted into the middle comes out with a few moist crumbs attached, but not wet batter.
- Prevent Excessive Browning: If you notice the top of your loaf browning too quickly before the inside is fully cooked, lightly tent it with a piece of aluminum foil for the remainder of the baking time. This protects the top while allowing the center to bake through.
Step-by-Step Lemon Raspberry Glaze Instructions
Step 1: To create the vibrant raspberry juice for the glaze, gently smash fresh or frozen raspberries with a spoon and then push them through a fine-mesh sieve. This extracts a concentrated, seedless raspberry juice, which is essential for a smooth glaze. As an alternative, you can dissolve 2 tablespoons of seedless raspberry jam in 1 tablespoon of boiling water.
Step 2: Sift the powdered sugar into a clean bowl. Gradually add the prepared raspberry juice, a tablespoon at a time, whisking continuously until a thick, smooth glaze forms. The key is to add liquid slowly, as powdered sugar absorbs liquid differently. Continue adding small drops of fresh lemon juice as needed until you achieve your desired consistency. I prefer a very thick glaze for a more substantial coating, but you can thin it out further with extra drops of water if you like a more delicate drizzle.
Step 3: Once the loaf cake is completely cool, pour the freshly made glaze evenly over the top. Use a spoon or an offset spatula to spread it all the way to the edges, allowing it to beautifully drip down the sides for that classic bakery-style look. For easier cleanup, place the cooled loaf on a wire cooling rack with a baking tray underneath to catch any delicious drippings.
Step 4: Allow the glaze to set for about 10-15 minutes at room temperature before slicing. This will prevent the glaze from smudging when you cut into the loaf. Once set, slice into generous portions and serve! For an extra special treat, I highly recommend serving a slice with a dollop of this ultra-creamy, tangy raspberry curd, or a scoop of homemade raspberry cheesecake ice cream for an unforgettable dessert experience!
Crucial Glaze Tip: When preparing your glaze, remember that a little liquid goes a long way. It needs to be significantly thicker than you might initially think it should be. If the glaze is too thin, it will simply run off the cake, leaving you with a barely-there layer. Add your liquid components very gradually until you achieve that perfect thick, pourable consistency.
🥄 Make Ahead and Storage Tips
This lemon raspberry loaf cake is fantastic for making ahead, ensuring you always have a delightful treat on hand. The unfrosted loaf cake will stay wonderfully fresh when stored in an airtight container at room temperature for up to 3 days, or refrigerated for up to 5 days. If you’ve already glazed the cake, refrigeration is recommended due to the fresh fruit in the glaze, and it will keep well for about 4 days in an airtight container.
For longer storage, individual slices of the loaf cake can be frozen. To do so, place a piece of parchment paper between each slice to prevent sticking, then transfer them to an airtight freezer-safe container or a heavy-duty freezer bag. They will keep beautifully for up to 3 months. When you’re ready to enjoy, simply let the frozen slices come to room temperature on your counter. Be aware that the glaze might become a bit messy or lose some of its pristine appearance after freezing and thawing, but the flavor will remain excellent.
It is generally not recommended to make the glaze too far in advance, as powdered sugar glazes tend to dry and harden quickly. For the best results and a smooth, pourable consistency, prepare the raspberry lemon glaze just before you plan to pour it over your cooled loaf cake.
❔ Why Using Both Butter and Oil is a Game-Changer
Achieving an extra moist and utterly delicious loaf cake is no accident; it’s the result of a thoughtful combination of ingredients. In this recipe, I’ve chosen to use both butter and vegetable oil, and for good reason! While butter undeniably lends a superior flavor to baked goods, imparting that classic, rich, and comforting taste, oil excels at contributing moisture and creating an incredibly soft, tender crumb. Oil, being liquid at room temperature, coats the flour proteins more effectively than solid butter, hindering gluten development and resulting in a cake that remains moist and soft for longer.
By blending the two, we get the absolute best of both worlds: the irresistible, deep flavor notes from butter, coupled with the exceptional moisture and delicate, fluffy texture provided by the oil. This technique ensures your loaf cake is not only bursting with flavor but also boasts a melt-in-your-mouth tenderness that will have everyone reaching for a second slice. I often employ this winning strategy in many of my other recipes, such as my delightful blueberry birthday cake and the warming chai spiced cake.
Furthermore, the inclusion of buttermilk plays another vital role in perfecting this lemon and raspberry loaf cake. Its inherent acidity reacts with the baking soda, not only aiding in the cake’s rise but also contributing significantly to its tender texture and adding a subtle, pleasant tanginess that elevates the overall flavor profile, much like in this cozy apple cider bundt cake.
❔ How to Make a Naturally Colored Pink Glaze
One of the most appealing aspects of this lemon raspberry loaf cake is its vibrant, naturally colored pink glaze. There’s no need for artificial food dyes here; the beautiful hue and delicious flavor come directly from fresh raspberries. Both fresh and frozen raspberries work equally well for this purpose, so feel free to use whichever is most convenient.
The process is quite simple: you’ll mash the raspberries thoroughly and then push them through a fine-mesh sieve. This step is crucial as it removes all the tiny seeds, leaving you with a smooth, concentrated raspberry juice. This juice is what imparts both the gorgeous color and the intense berry flavor to your glaze.
Once you have your vibrant raspberry juice, simply combine it with some freshly squeezed lemon juice (for an extra tang and brightness) and powdered sugar. Whisk it all together until you achieve your desired consistency. Pour this exquisite glaze over your completely cooled loaf cake, and you’ll have a show-stopping dessert that’s as appealing to the eyes as it is to the palate. The resulting glaze is sweet, tangy, and bursting with authentic raspberry flavor, making it the perfect complement to the lemon-infused cake.
This technique of using natural fruit to color and flavor glazes and frostings is one of my favorites. I utilized a similar method to achieve the lovely pastel pink color in the cream cheese frosting for my lemon raspberry layer cake, which adds an elegant touch without any artificial ingredients.
For another example of naturally colored and flavored frosting, check out my blueberry cupcake recipe, which features a stunning purple cream cheese frosting derived from blueberries.
📖 Recipe FAQs
Absolutely! A classic lemon glaze would be a fantastic alternative topping for this loaf cake, especially if you prefer a pure citrus flavor or don’t have raspberries on hand. To make it, simply replace the raspberry juice or jam with additional freshly squeezed lemon juice. Start by adding a tablespoon or two to your sifted powdered sugar, then gradually add more drops as needed, whisking continuously, until you achieve the smooth, pourable consistency you prefer. It will provide a bright, tangy finish that perfectly complements the lemon in the cake.
Glaze consistency is a delicate balance, and it’s very easy for it to become too thin if too much liquid is added too quickly. Powdered sugar dissolves rapidly, and even a small excess of liquid can significantly thin out your glaze. The key is to add your raspberry juice and lemon juice little by little – literally, a few drops or a quarter teaspoon at a time – stirring thoroughly between each addition. This allows you to control the thickness precisely. If your glaze does end up too thin, don’t despair! You can easily fix it by gradually whisking in more sifted powdered sugar until it thickens to your desired consistency. If it’s too thick, add a few more drops of lemon juice or even water.
Yes, absolutely! Making a homemade buttermilk substitute is quick and easy. Simply pour 1 tablespoon of either apple cider vinegar or white vinegar into a liquid measuring cup. Then, add enough room temperature milk (dairy or non-dairy works) to bring the total volume up to ¾ cup. Stir the mixture gently and let it sit undisturbed for 5 to 10 minutes. During this time, the milk will curdle slightly and become thick and lumpy – this is exactly what you want! This acidic mixture will perform just like store-bought buttermilk in your recipe, contributing to a tender crumb and delicious tang. As an alternative, plain kefir also makes an excellent, ready-to-use replacement for buttermilk.
Yes, absolutely! Frozen raspberries work wonderfully in this recipe and are often preferred by many bakers. The great thing about using frozen raspberries is that you do not need to defrost them before adding them to the batter. In fact, adding them directly from the freezer helps them maintain their shape better during baking and prevents them from bleeding too much into the batter. Just coat them in that teaspoon of flour as the recipe instructs to prevent them from sinking, and add them in the exact same way you would fresh raspberries.
🍞 More Delicious Related Recipes to Explore
If you’ve enjoyed this delightful Lemon Raspberry Loaf Cake, I invite you to explore more of my recipes that celebrate vibrant fruit flavors and comforting baked goods. Each recipe is crafted with the same attention to detail for ease and delicious results.
- Strawberry Crunch Cheesecake
- Lemon Raspberry Cake
- Lemon Zucchini Bread
- Blueberry Cupcakes with Blueberry Cream Cheese Frosting
Did you make this recipe? I would love for you to rate this recipe and hear what you think in the comments below! Share your creation on Instagram and tag @flouringkitchen. Follow me on Pinterestto save and for more recipe ideas.
📖 Recipe
Lemon Raspberry Loaf Cake with Raspberry Glaze
Mary
Pin Recipe
Shop Ingredients
Equipment
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9 inch by 5 inch loaf pan
Ingredients
- 1 lemon zested
- ⅔ cup granulated sugar
- 3 large eggs room temperature
- ⅛ teaspoon sea salt
- ½ cup butter melted and cooled
- ¼ cup vegetable oil I used grapeseed
- 2 teaspoons pure vanilla extract
- ¾ cup buttermilk room temperature
- 3 tablespoons lemon juice freshly squeezed from 1 lemon
- 2 ¾ cups all purpose flour 325 g
- 2 teaspoon baking powder
- ¼ teaspoon baking soda
- 6 oz raspberries fresh or frozen (170g)
- 1 teaspoon all purpose flour
Raspberry Lemon Glaze
- 2 cups powdered sugar
- 3 oz raspberries fresh or frozen (85g)
- 1 tablespoon lemon juice or as needed
Shop Ingredients on Jupiter
Instructions
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Prepare 9″×5″ loaf pan by lining with parchment paper, leaving longer parchment paper handles on the sides so that it is easier to pull out the loaves. Preheat oven to 365°F, (185°C).
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Combine sugar and lemon zest in a large bowl. Rub the lemon zest into the sugar with your fingers until fragrant and pale yellow.⅔ cup granulated sugar, 1 lemon zested
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Add eggs into the lemon sugar and whisk until slightly frothy and fully combined, about 30 seconds by hand.3 large eggs
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Add salt, butter, vegetable oil, vanilla, buttermilk, and lemon juice. Whisk until combined.⅛ teaspoon sea salt, ½ cup butter, ¼ cup vegetable oil, 2 teaspoons pure vanilla extract, ¾ cup buttermilk, 3 tablespoons lemon juice
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Sift flour, baking powder, and baking soda into the bowl. Fold until almost fully incorporated.2 ¾ cups all purpose flour, ¼ teaspoon baking soda, 2 teaspoon baking powder
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In a separate bowl coat raspberries in 1 teaspoon flour.1 teaspoon all purpose flour, 6 oz raspberries
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Add coated raspberries into the batter and fold just until no streaks of flour remain. Do not overmix. Some lumps in the batter is normal.
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Pour into prepared loaf pan and smooth the top. Tap on counter a few times to remove large air pockets.
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Bake for 50-60 minutes or until golden brown and a toothpick inserted into the middle comes out clean. The toothpick may come out wet because of the raspberries just as long as it isn’t coated in batter.
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Remove from oven and let cool completely in the pan. Lift out using the parchment handles.
Raspberry Lemon Glaze
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Smash raspberries with a spoon and push through sieve to remove seeds. Alternatively use 2 tablespoons seedless raspberry jam dissolved in 1 tablespoon boiling water.3 oz raspberries
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Sift powdered sugar into a bowl and gradually add raspberry juice. Whisk until a thick glaze forms. Add lemon juice as needed to get desired consistency. I made my glaze very thick. If you want to thin it out even more, add drops of water at a time.2 cups powdered sugar, 1 tablespoon lemon juice
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Let the glaze set for about 10 minutes, slice and serve!
Notes
Key Tips:
- Weigh the flour or measure properly with a measuring cup (see questions section above)
- Do not over mix the batter. Lumps are ok! Mix just until you stop seeing streaks of dry flour
- Add the raspberry and lemon juice into the glaze gradually so that you get the thickness you want