If you love sweet and sour desserts, with a sublime lemon flavor and delicious pieces of raspberry, you’re in the right place! If you don’t, you’re still in the right place, because you’re about to change your mind and discover one of the best summer dessert: raspberry lemon loaf cake.
As a huge fan of fruity cakes and desserts, I had to try this raspberry lemon cake recipe that I’d seen online! The result was as expected – delicious!
Making this cake has more benefits than you might imagine:
Very low prep time – it requires no more than five minutes!
It’s a one-bowl cake, so there’s minimal cleanup!
As it’s so easy to prepare, it will quickly make it onto your list of favorite desserts!
It has a divine lemon flavor, perfectly complemented by the sourish raspberry!
It not only tastes great, but also looks great without too much effort!
Despite its many advantages, this raspberry lemon cake has one small downside – it disappears too quickly! Enjoy!
Glazed Raspberry Lemon Loaf Cake
Diana Oana
A super easy to make cake with raspberries and lemons that’s perfect for a hot summer day.
Prep Time 5 minutes minsCook Time 50 minutes minsTotal Time 55 minutes mins
Course DessertCuisine International
Ingredients MetricUS Customary 1x2x3x3 eggs175 g sugar2 tbsp lemon juice1 lemon zested220 g Greek yogurt100 ml sunflower oil (vegetable oil)200 g flour1 tsp baking powder⅓ tsp salt100 g fresh raspberries or other berries1 tsp vanilla essenceFor the lemon glaze:100 g powdered sugar1 tbsp lemon juice
Instructions Preheat the oven to 175°C/345° F, no fan.Line a 8x8x30 cm (3x3x12 inches) baking tin with parchment paper.Mix the eggs with the sugar and vanilla essence until you have a thick, light-colored foam.Add the yogurt, oil, lemon juice and zest and stir until the ingredients are folded in.Sift the dry ingredients: flour, salt and baking powder, and gradually add them to the mixture, folding them in with a spatula with wide top to bottom strokes.The mixture must not be runny, so do not overmix! Mix just until the ingredients are folded in and make sure there are no lumps of flour.Add the raspberries to the mixture and fold in gently.Pour the mixture into the baking pan and bake for 50-55 minutes.The cake is baked when a toothpick inserted in the center comes out clean.Leave the cake in the pan to cool completely.You can eat it as it is or sprinkle powdered sugar on top or pour a simple glaze of lemon juice mixed with powdered sugar over it.
Related: Raspberry Fig CakeRelated: White Chocolate Panna Cotta w/ Strawberry SorbetRelated: Raspberry BrowniesRelated: White Chocolate Raspberry CakeRelated: Lemon Swiss Roll
Diana Oana
As an award winning food blogger, I started my culinary journey in 2010, driven by a fervent commitment to crafting flavorful, tasty meals that defy the stereotype of bland health cuisine.
I love to cook anything from appetizers to main courses and desserts from a wide range of cuisines as well as traditional Romanian dishes.
