Lemon Raspberry Loaf Cake with Raspberry Glaze
Serves 10
15 mins prep
50 mins cook
65 mins total
This lemon raspberry loaf cake is soft, moist, flavorful, and topped with a gorgeous naturally colored raspberry lemon glaze. Tangy, zesty, and studded with whole raspberries. It’s a one bowl recipe and can be whipped up in no time! You don’t need an electric mixer, just a hand whisk or a fork and spoon if you don’t have one.
Raspberry Lemon Glaze
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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).
Combine sugar and lemon zest in a large bowl. Rub the lemon zest into the sugar with your fingers until fragrant and pale yellow.
⅕ ⅔ granulated sugar⅕ 1 lemon zestedAdd eggs into the lemon sugar and whisk until slightly frothy and fully combined, about 30 seconds by hand.
⅕ 3 large eggsAdd salt, butter, vegetable oil, vanilla, buttermilk, and lemon juice. Whisk until combined.
⅕ ⅛ sea salt⅕ ½ butter⅕ ¼ vegetable oil⅕ 2 pure vanilla extract⅕ ¾ buttermilk⅕ 3 lemon juiceSift flour, baking powder, and baking soda into the bowl. Fold until almost fully incorporated.
⅕ 2 all purpose flour⅕ ¼ baking soda⅕ 2 baking powderIn a separate bowl coat raspberries in 1 teaspoon flour.
⅕ 1 all purpose flour⅕ 6 raspberriesAdd coated raspberries into the batter and fold just until no streaks of flour remain. Do not overmix. Some lumps in the batter is normal.
Pour into prepared loaf pan and smooth the top. Tap on counter a few times to remove large air pockets.
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.
Remove from oven and let cool completely in the pan. Lift out using the parchment handles.
Raspberry Lemon Glaze
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.
⅕ 3 raspberriesSift 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.
⅕ 2 powdered sugar⅕ 1 lemon juiceLet the glaze set for about 10 minutes, slice and serve!
