My Sunshine Lemon Raspberry Loaf Cake
This is my easy lemon raspberry bread. It is a happy little cake. It brings sunshine to a cloudy day. The lemon glaze icing makes it sweet and tart. I think it is the best lemon raspberry cake.
My granddaughter calls it a raspberry lemon pound cake. She says it is better than a store-bought one. I still laugh at that. Making a homemade lemon cake fills the kitchen with a wonderful smell. Doesn’t that smell amazing?
A Little Story About Berries
Let me tell you a quick story. I once used frozen raspberries straight from the bag. I forgot to coat them in flour. They all sank to the bottom! We ate it anyway. It was still tasty, but messy.
That is why we coat the berries in flour. It helps them stay put in the batter. This is one of my favorite raspberry dessert recipes. It turns out perfect every time. Do you prefer fresh or frozen berries for baking?
Why This Cake Matters
This is more than just a sweet treat. Sharing food is sharing love. That matters. Baking this lemon raspberry loaf cake slows you down. You focus on simple, good things.
This is a great first bake for new bakers. It is one of those quick bread recipes that feels special. You can make it just for you. Or share it with a friend who needs a smile.
Getting That Perfect Moist Cake
Everyone wants a moist lemon pound cake. The secret is in the mix. We use both butter and a tiny bit of oil. The oil keeps it soft for days. The lemon juice and zest give it a big, bright flavor.
*Fun fact:* Some call this a Starbucks copycat lemon loaf. But I think ours is better. We use real berries and a simple, zesty glaze. Have you ever tried the coffee shop version? How does yours compare?
Your Turn to Bake
Now it is your turn. Follow the steps. Take your time. The smell of it baking is the best part. When you drizzle on that glossy lemon glaze, you will feel so proud.
This cake is a hug in food form. That is why it matters. It is made with your own two hands. What is your favorite thing to bake when you want to feel happy? Tell me about it.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted butter | 170 g (¾ cups) | room temperature |
| White sugar (caster or superfine) | 200 g (1 cup) | |
| Vegetable oil (e.g., sunflower, canola) | 1 teaspoon | |
| Lemon zest and juice | 1 lemon | roughly 1 tbsp zest, 3 tbsp juice |
| Eggs | 3 large | |
| Milk (whole or semi-skimmed) | 3 tablespoons | |
| Raspberries | 200 g (1 ¾ cups / 7 oz) | fresh or frozen |
| Plain (all-purpose) flour | 180 g (1 ½ cups) | plus 2 tbsp for coating raspberries |
| Baking powder | 2 teaspoons | |
| Salt | A pinch | |
| Powdered (icing) sugar | 150 g (1 ¼ cups) | for glaze |
| Lemon juice | ½ lemon | roughly 1 ½ tbsp, for glaze |
| Milk | 1-2 teaspoons | optional, for glaze consistency |
| Fresh raspberries & lemon zest/slices | For decorating |
Instructions
Step 1: First, heat your oven. Get your loaf pan ready with a little butter and paper. This easy lemon raspberry bread will smell amazing soon. I always do this first. It reminds me of my own grandma’s kitchen.
Step 2: Mix the soft butter and sugar until fluffy. Add the oil and lemon zest. The zest gives our homemade lemon cake its sunny flavor. (Use room-temperature butter for a perfectly moist lemon pound cake every time.) Doesn’t that smell amazing already?
Step 3: Beat in the eggs, one by one. Then mix in the milk and lemon juice. In another bowl, gently toss your raspberries with a bit of flour. This keeps them from sinking in your raspberry dessert recipes. It’s a little trick I learned the hard way!
Step 4: Gently stir the flour and baking powder into your wet mix. Now, carefully fold in those flour-coated raspberries. Pour the batter into your pan. Bake until a skewer comes out clean. What’s your favorite quick bread recipes to bake? Share below!
Step 5: Let the loaf cool completely. For the lemon glaze icing, mix powdered sugar and lemon juice. Drizzle it all over the top. This makes it a true Starbucks copycat lemon loaf. Add a few fresh berries on top. Now, you have the best lemon raspberry cake to share.
Creative Twists
Swap raspberries for blueberries in your lemon raspberry loaf cake. Add a teaspoon of poppy seeds for a fun, classic crunch. Turn it into muffins for a perfect on-the-go treat. Which one would you try first? Comment below!Serving & Pairing Ideas
Serve a slice of this raspberry lemon pound cake with a cup of tea. For a special treat, add a dollop of whipped cream. A few extra fresh berries on the side make it pretty. This moist lemon pound cake is wonderful all by itself, too. Which would you choose tonight?
Keeping Your Lemon Raspberry Loaf Fresh
Let’s talk about keeping your loaf cake lovely. Once cool, wrap it tightly in plastic wrap. It will stay moist on the counter for two days. For longer storage, slice it and freeze the pieces.
I remember my first loaf. I left it uncovered overnight. It was dry as toast by morning! Now I always wrap it right away. This matters because good food deserves to be enjoyed slowly.
You can bake two loaves at once. Freeze one for a happy surprise later. Just thaw it on the counter. A warm slice with tea is a perfect little gift to yourself. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Baking Hiccups
Baking can have little troubles. Do not worry. Here are three easy fixes. First, if your cake is too brown on top but raw inside, your oven is too hot. Next time, lower the temperature slightly.
Second, sinking fruit is common. I once made a loaf that looked like a berry swamp! Always coat your raspberries in flour first. This helps them stay put in your easy lemon raspberry bread.
Third, a dry cake is sad. Do not overmix your batter. Stir just until you see no more flour. This keeps your homemade lemon cake tender. Getting these right builds your confidence. It also makes the flavor perfect. Which of these problems have you run into before?
Your Quick Questions, Answered
What is the best glaze for a lemon raspberry loaf?
A simple lemon glaze icing is perfect. Mix powdered sugar with fresh lemon juice. Add a teaspoon of milk if it is too thick. This sweet, tangy topping complements the berry flavor beautifully. It makes your raspberry lemon pound cake look and taste special.
Can I use frozen raspberries in a lemon raspberry loaf?
Yes, frozen berries work well. Do not thaw them first. Toss them straight from the freezer in flour. This stops them from bleeding too much color. Frozen berries are a great choice for raspberry dessert recipes all year round.
How do you keep raspberries from sinking in a lemon loaf cake?
The trick is the flour coat. Gently roll your berries in two tablespoons of flour. This light layer helps them float in the batter. Then fold them in last. Your loaf will have berries throughout.
What can I use instead of buttermilk in lemon raspberry loaf?
This recipe uses milk and lemon juice. That is your buttermilk substitute right there! The acid from the juice reacts with the baking powder. This reaction helps create a light, moist lemon pound cake texture.
How do you make a lemon raspberry loaf moist?
Use both butter and a little oil. Oil keeps cakes moist for days. Also, do not overbake it. Check it five minutes before the timer ends. A skewer should come out clean. These are secrets for the best lemon raspberry cake.
Can you make lemon raspberry bread ahead of time?
Absolutely. Bake it the day before. Wrap it well once cool. The flavors blend and improve overnight. Add the glaze the next day before serving. It is a fantastic make-ahead treat for guests.
*Fun fact: The Starbucks copycat lemon loaf is so popular because it’s moist and tangy. Your homemade version can be even better!* Which tip will you try first?
Bake With Love and Share a Slice
I hope you love baking this sunny loaf. It is one of my favorite quick bread recipes. The mix of tart lemon and sweet raspberry always brings a smile. It is perfect for sharing with someone you care about.
I would love to hear about your baking adventure. Tell me how it turned out in your kitchen. Have you tried this recipe? Please leave a comment below with your story. Your experiences are my favorite thing to read.
Happy cooking!
—Grace Ellington.
Lemon Raspberry Glazed Loaf Cake
Description
A moist and zesty Lemon Raspberry Loaf Cake, bursting with fresh berries and topped with a tangy lemon glaze.
Ingredients
Lemon Glaze:
Decorations:
Instructions
- Preheat oven to 180°C / 160°C (fan) / Gas Mark 4 / 350°F.
- Cream together the butter, sugar, oil and zest, using a spatula, electric hand mixer or stand mixer.
- Beat in the eggs, one at a time, then beat in the milk and lemon juice.
- In a separate bowl, gently coat the raspberries with 2 tablespoon of plain flour.
- Sieve the rest of the plain flour and the baking powder into the egg mixture, add the salt and gently stir until combined.
- Fold in the flour-coated raspberries.
- Pour the cake batter into a greased and lined 2lb loaf tin for 45-55 minutes and bake until a skewer comes out clean.
- Allow the loaf to cool in the tin for at least 20mins before removing and transferring to a wire rack.
- Once the lemon loaf cake has cooled, sieve the icing sugar into a small bowl and add the lemon juice and milk, stirring until smooth.
- Slowly pour the icing over the loaf, spreading evenly across the top.
- Decorate your loaf with lemon zest and fresh raspberries. Slice and enjoy straight away or allow the icing to set first.
Notes
- Coating the raspberries in flour helps prevent them from sinking to the bottom of the loaf during baking. If using frozen raspberries, do not thaw them before adding to the batter.