This raspberry lemon loaf has a tender crumb packed full of lemon flavour, filled with either fresh or frozen raspberries. Drizzled on top with the best kind of pink, naturally coloured raspberry glaze.
HOW TO MAKE RASPBERRY LEMON LOAF
Preheat and Prepare: Start by preheating your oven to 350F. Grease and line a 9×4 inch loaf pan with baking paper.
Cream Butter and Sugar: In a large bowl, zest 2 lemons into the sugar. Add the butter and using an electric whisk or stand mixer, cream the butter and sugar together until light and fluffy, about 2 mins.
Incorporate Wet Ingredients: Add the eggs one at a time, beating until fully combined. Then add the sour cream, milk, lemon juice, and vanilla, and whisk until fully combined.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Add this dry mixture to the wet ingredients and mix until just combined.
Fold in Raspberries: Toss the raspberries in the tablespoon of flour to coat lightly. Gently fold the raspberries into the batter, being careful not to overmix.
Bake: Spoon the batter into the prepared loaf pan and bake for 1hr 15mins if using frozen raspberries, or 60mins if using fresh raspberries, or until a toothpick inserted into the middle comes out clean.
Cool: Allow the cake to cool in the pan for 10 minutes before transferring it to a cooling rack. Let it cool completely.
Glaze
Prepare Raspberry Puree: In a small saucepan over medium heat, cook the raspberries and lemon juice until softened and they have released their juices, forming a thick puree consistency. Strain the raspberries through a sieve or cheesecloth to remove the seeds.
Make Glaze: Sift icing sugar into a bowl and gradually add raspberry puree, whisking after each addition until you achieve the desired consistency. The glaze should be thick but pourable.
Glaze and Serve: Drizzle the glaze over the cooled cake. Allow the glaze to set for about 20 minutes before slicing and serving.
TIPS AND TRICKS
- Coating Raspberries: Tossing the raspberries in flour before adding them to the batter helps prevent them from sinking to the bottom of the loaf during baking.
- Room Temperature Ingredients: Ensure that your butter, eggs, and dairy ingredients are at room temperature before starting the recipe. Room temperature ingredients blend more smoothly, resulting in a better texture.
- Checking Doneness: To test if the loaf cake is fully baked, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is done.
- Cooling Properly: Allow the loaf cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Cooling it properly prevents the glaze from melting too quickly when applied.
FAQs
Can I use fresh raspberries instead of frozen ones?
Yes, you can use fresh or frozen raspberries. I like using frozen as I find they hold up better while baking. Just make sure to adjust the baking time accordingly.
Can I substitute sour cream with yogurt?
Yes, plain yogurt can be substituted for sour cream in equal amounts. This substitution will still yield a moist and tender loaf cake.
Can I omit the glaze?
While the glaze adds an extra layer of flavor and visual appeal, it’s optional. The loaf cake is delicious on its own, so feel free to skip the glaze if desired.
STORAGE
- Room Temperature: Once cooled, store the loaf cake in an airtight container at room temperature for up to 3 days.
- Refrigeration: For longer storage, refrigerate the loaf cake in an airtight container for up to 1 week. Bring it to room temperature before serving for the best taste and texture.
- Freezing: To freeze the loaf cake, wrap it tightly in plastic wrap and before placing it in a freezer-safe bag or container. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
RECIPE
Raspberry Lemon Loaf
Ingredients
240g (2 cups) all-purpose flour + 1 tbsp flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
170g butter (3/4 cups), room temperature
250g (1 1/4 cups) granulated sugar
3 eggs
120g (1/2 cup) sour cream
60g (1/4 cup) milk
2 tbsp lemon juice + zest of one lemon
1 tsp vanilla
1 1/2 cups (240g) frozen or fresh raspberries
Glaze
240g (2 cups) icing sugar
80g (1/2 cup) raspberries, fresh or frozen
1/2 tbsp lemon juice
Instructions
Loaf
Preheat and Prepare: Start by preheating your oven to 350F. Grease and line a 9×4 inch loaf pan with baking paper.
Cream Butter and Sugar: In a large bowl, zest 2 lemons into the sugar. Add the butter and using an electric whisk or stand mixer, cream the butter and sugar together until light and fluffy, about 2 mins.
Incorporate Wet Ingredients: Add the eggs one at a time, beating until fully combined. Then add the sour cream, milk, lemon juice, and vanilla, and whisk until fully combined.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Add this dry mixture to the wet ingredients and mix until just combined.
Fold in Raspberries: Toss the raspberries in the tablespoon of flour to coat lightly. Gently fold the raspberries into the batter, being careful not to overmix.
Bake: Spoon the batter into the prepared loaf pan and bake for 1hr 15mins if using frozen raspberries, or 60mins if using fresh raspberries, or until a toothpick inserted into the middle comes out clean.
Cool: Allow the cake to cool in the pan for 10 minutes before transferring it to a cooling rack. Let it cool completely.
Glaze
Prepare Raspberry Puree: In a small saucepan over medium heat, cook the raspberries and lemon juice until softened and they have released their juices, forming a thick puree consistency. Strain the raspberries through a sieve or cheesecloth to remove the seeds.
Make Glaze: Sift icing sugar into a bowl and gradually add raspberry puree, whisking after each addition until you achieve the desired consistency. The glaze should be thick but pourable.
Glaze and Serve: Drizzle the glaze over the cooled cake. Allow the glaze to set for about 20 minutes before slicing and serving.
