Raspberry Lemon Loaf Cake
Indulge in the delightful Raspberry Lemon Loaf Cake, a perfect blend of zesty lemon and sweet raspberries that creates a refreshing dessert ideal for any occasion. Light and moist, this cake features Greek yogurt to enhance its texture while fresh berries provide a burst of flavor in every bite. Whether you’re serving it at brunch, enjoying it as an afternoon snack, or treating yourself after dinner, this loaf cake is sure to impress. Easy to make and visually appealing with its vibrant colors, it’s a must-try for both novice and experienced bakers alike.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: Serves approximately 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 1/2 cups plain flour
- 2 teaspoons baking powder
- Pinch of salt
- 1 cup granulated sugar
- 1 cup Greek yogurt
- 3 eggs (room temperature)
- Zest of one lemon
- 1 teaspoon vanilla extract
- 1/2 cup butter (room temperature)
- 1 cup fresh raspberries
- 1 tablespoon flour (for tossing raspberries)
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8 x 4 inch loaf tin.
- In a bowl, sift together flour, baking powder, and salt; whisk in lemon zest.
- Toss raspberries with one tablespoon of flour in a small bowl.
- Beat butter until creamy; add sugar and mix until fluffy.
- Incorporate eggs one at a time along with vanilla extract.
- Gradually mix in the dry ingredients alternating with Greek yogurt until just combined.
- Gently fold in the raspberries.
- Pour batter into prepared loaf pan and bake for 50-55 minutes or until a toothpick comes out clean.
- Cool on a wire rack before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 192
- Sugar: 10g
- Sodium: 73mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 49mg
Find it online: https://epichistorian.com/raspberry-lemon-loaf-cake/