Description
This moist and sweet raspberry lemon loaf is a delightful springtime treat perfect for breakfast, a snack, or dessert. Bursting with fresh raspberries and vibrant lemon flavor, this easy one-bowl recipe results in a tender, flavorful cake that’s better than many café versions. The loaf is topped with a tangy lemon glaze, adding an irresistible finishing touch.
Ingredients
Main Ingredients
- 3 eggs, room temperature
- 1 cup sugar
- 1 cup sour cream
- ½ cup vegetable oil
- 1 tablespoon lemon zest
- 2 tablespoons lemon extract
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1¼ cups fresh raspberries, washed & dry
- Additional all-purpose flour for prepping the pan
- Additional salted butter, softened
Lemon Glaze
- ¾ cup confectioner’s sugar
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
Instructions
- Prepare the Loaf Pan: Rub softened salted butter all over the insides of your loaf pan. Dust with a few tablespoons of flour and shake it around until all surfaces are coated to prevent sticking.
- Preheat Oven: Set your oven to 350°F (175°C) and allow it to preheat fully for even baking.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the eggs, sugar, sour cream, and vegetable oil until smooth and fully combined.
- Add Lemon Flavor: Stir in the lemon zest and lemon extract into the wet mixture, whisking again to distribute evenly.
- Incorporate Dry Ingredients: Add the flour, baking powder, and salt to the wet ingredients. Stir gently with a spoon until the batter just comes together. Avoid overmixing — some lumps are acceptable to keep the batter tender.
- Fold in Raspberries: Carefully fold the fresh raspberries into the batter, ensuring they remain whole and do not become mushy.
- Transfer Batter and Bake: Pour the batter into the prepared loaf pan, smoothing the top. Place it on the center rack of the preheated oven and bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean. If the loaf’s top browns too quickly but the center is undercooked, tent with foil to prevent burning.
- Cool the Loaf: Remove the loaf pan from the oven with care and allow the loaf to cool in the pan on a baking rack for 30 to 60 minutes.
- Remove from Pan: Turn the loaf out onto a baking rack and cool further until it is no longer warm, about another 30 to 60 minutes.
- Prepare Glaze: In a small bowl, whisk together the confectioner’s sugar, lemon juice, and lemon zest until smooth.
- Glaze and Serve: Drizzle the lemon glaze over the cooled loaf evenly. Slice and enjoy your moist raspberry lemon loaf!
Notes
- Room temperature eggs help ensure a smooth batter and better rise.
- Be gentle when folding in raspberries to keep them whole and prevent juice from coloring the batter excessively.
- If the loaf starts to brown too much during baking, tent it with foil to avoid overbrowning while the center finishes cooking.
- Letting the loaf cool fully before glazing helps the glaze set properly and prevents it from melting off.
- For extra lemon flavor, use fresh lemon zest rather than dried or pre-packaged zest.
- This loaf can be stored in an airtight container at room temperature for 2-3 days or refrigerated for up to a week.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
