Bake a moist Raspberry Loaf Cake with fresh raspberries, lemon zest, and a sweet almond glaze. Perfect for brunch, dessert, or a sweet snack.

There’s something undeniably delightful about a Raspberry Loaf Cake.
There’s something undeniably delightful about a Raspberry Loaf Cake. This tender, moist cake is studded with juicy raspberries and infused with a hint of lemon and almond, creating a perfect balance of sweet and tart flavors.

Whether you’re hosting a brunch, craving a cozy afternoon treat, or looking for a show-stopping dessert, this loaf cake is sure to impress.

This Raspberry Loaf Cake is a must-try for bakers of all levels
With its simple preparation and irresistible flavor, this Raspberry Loaf Cake is a must-try for bakers of all levels. Let’s dive into the recipe and create a masterpiece that will have everyone asking for seconds!
- Prep Time: 15 minutes
- Cook Time: 50–60 minutes
- Servings Yield: 8–10 slices

Ingredients for Raspberry Loaf Cake
Before we begin, let’s gather all the ingredients you’ll need to make this delicious loaf cake.
For the Loaf:
- Nonstick cooking spray, for the loaf pan
- 2 cups (260 grams) flour, plus more for the loaf pan
- 1 cup (200 grams) granulated sugar
- 1 lemon, zested
- ½ cup (112 grams) unsalted butter, at room temperature
- 3 eggs, at room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- ½ cup (120 grams) sour cream
- ¼ cup (60 milliliters) lemon juice (about 1 lemon)
- 1 cup (120 grams) raspberries
- 1 ½ teaspoons baking powder
- ¼ teaspoon kosher salt
For the Glaze:
- 1 to 1 ½ cups (130 to 190 grams) confectioners’ sugar
- 2 to 3 tablespoons (30 to 45 milliliters) milk or heavy cream (adjust for consistency)
- ¼ teaspoon almond extract (or vanilla extract)
- 1 drop white food coloring (optional, for brightness)
Why You’ll Love This Raspberry Loaf Cake
- Moist and Tender: The combination of sour cream and butter ensures a soft, melt-in-your-mouth texture.
- Bursting with Flavor: Fresh raspberries and a hint of almond extract add a delightful depth of flavor.
- Perfectly Balanced: The tangy lemon zest and juice cut through the sweetness, creating a harmonious taste.
- Easy to Make: Simple ingredients and straightforward steps make this recipe a breeze.
- Versatile: Enjoy it as a breakfast treat, afternoon snack, or dessert.
Step-by-Step Instructions for Raspberry Loaf Cake
1. Prepare the Loaf Pan
- Preheat your oven to 350°F (175°C).
- Lightly spray a 9x5-inch loaf pan with nonstick cooking spray and dust it with flour, tapping out any excess.
2. Make the Batter
- Cream Butter and Sugar: In a large mixing bowl, beat the butter, granulated sugar, and lemon zest together until light and fluffy.
- Add Eggs and Extracts: Beat in the eggs, one at a time, followed by the vanilla and almond extracts.
- Incorporate Wet Ingredients: Mix in the sour cream and lemon juice until smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
- Fold Together: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Add Raspberries: Gently fold in the raspberries, being careful not to crush them.
3. Bake the Loaf
- Pour the batter into the prepared loaf pan and spread it evenly with a spatula.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the loaf cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
4. Make the Glaze
- In a bowl, whisk together the confectioners’ sugar, milk or cream, and almond extract until smooth.
- Add a drop of white food coloring if desired, and mix until evenly combined.
- Adjust the consistency by adding more sugar (for thickness) or milk/cream (for thinness).
- Drizzle the glaze over the cooled loaf cake and let it set before serving.
Raspberry Loaf with White Chocolate
Tips for the Perfect Raspberry Loaf Cake
- Room Temperature Ingredients: Ensure your butter, eggs, and sour cream are at room temperature for even mixing.
- Don’t Overmix: Overmixing can lead to a dense loaf. Mix until just combined.
- Fresh or Frozen Raspberries: Both work well, but if using frozen, do not thaw them before adding to the batter.
- Prevent Sinking: Toss the raspberries in a little flour before folding them into the batter to help them stay suspended.
- Customize the Glaze: Adjust the glaze’s sweetness or thickness to your liking by adding more sugar or liquid.
Nutritional Information (Per Slice)
- Calories: ~250 kcal
- Protein: ~4g
- Carbohydrates: ~40g
- Fat: ~9g
Creative Variations
- Lemon Blueberry: Swap raspberries for blueberries and add an extra teaspoon of lemon zest.
- Almond Crunch: Sprinkle sliced almonds on top of the glaze for added texture.
- White Chocolate Drizzle: Add a drizzle of melted white chocolate for an extra indulgent touch.
Frequently Asked Questions (FAQs)
1. Can I use frozen raspberries?
Yes! Frozen raspberries work well, but don’t thaw them before adding to the batter to prevent excess moisture.
2. How do I store the loaf cake?
Store it in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
3. Can I freeze this cake?
Absolutely! Wrap it tightly in plastic wrap or foil and freeze for up to 3 months. Thaw at room temperature before serving.
4. Can I make this gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend.
Conclusion: Bake Your Own Raspberry Loaf Cake Today!
With its tender crumb, juicy raspberries, and tangy-sweet glaze, this Raspberry Loaf Cake is a true crowd-pleaser. It’s the perfect way to celebrate the flavors of the season or simply treat yourself to something special.
So, preheat your oven, grab your ingredients, and get ready to bake a loaf cake that’s as beautiful as it is delicious. Your kitchen will smell amazing, and your taste buds will thank you!
Happy baking! 🍰
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Raspberry Loaf Cake: A Burst of Sweet-Tart Perfection
- Total Time: 0 hours
- Yield: 8 - 10 servings 1x
Ingredients
Before we begin, let’s gather all the ingredients you’ll need to make this delicious loaf cake.
For the Loaf:
-
- Nonstick cooking spray, for the loaf pan
-
- 2 cups (260 grams) flour, plus more for the loaf pan
-
- 1 cup (200 grams) granulated sugar
-
- 1 lemon, zested
-
- ½ cup (112 grams) unsalted butter, at room temperature
-
- 3 eggs, at room temperature
-
- 1 teaspoon vanilla extract
-
- ¼ teaspoon almond extract
-
- ½ cup (120 grams) sour cream
-
- ¼ cup (60 milliliters) lemon juice (about 1 lemon)
-
- 1 cup (120 grams) raspberries
-
- 1 ½ teaspoons baking powder
-
- ¼ teaspoon kosher salt
For the Glaze:
-
- 1 to 1 ½ cups (130 to 190 grams) confectioners’ sugar
-
- 2 to 3 tablespoons (30 to 45 milliliters) milk or heavy cream (adjust for consistency)
-
- ¼ teaspoon almond extract (or vanilla extract)
-
- 1 drop white food coloring (optional, for brightness)
Instructions
Step-by-Step Instructions for Raspberry Loaf Cake
1. Prepare the Loaf Pan
- Preheat your oven to 350°F (175°C).
- Lightly spray a 9x5-inch loaf pan with nonstick cooking spray and dust it with flour, tapping out any excess.
2. Make the Batter
- Cream Butter and Sugar: In a large mixing bowl, beat the butter, granulated sugar, and lemon zest together until light and fluffy.
- Add Eggs and Extracts: Beat in the eggs, one at a time, followed by the vanilla and almond extracts.
- Incorporate Wet Ingredients: Mix in the sour cream and lemon juice until smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
- Fold Together: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Add Raspberries: Gently fold in the raspberries, being careful not to crush them.
3. Bake the Loaf
- Pour the batter into the prepared loaf pan and spread it evenly with a spatula.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the loaf cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
4. Make the Glaze
- In a bowl, whisk together the confectioners’ sugar, milk or cream, and almond extract until smooth.
- Add a drop of white food coloring if desired, and mix until evenly combined.
- Adjust the consistency by adding more sugar (for thickness) or milk/cream (for thinness).
- Drizzle the glaze over the cooled loaf cake and let it set before serving.
- Prep Time: 15 minutes
- Cook Time: 50 - 60 minutes

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