Lemon Raspberry Loaf Cake

$- 1 ¾ cups all-purpose flour - 1 ½ teaspoons baking powder - ½ teaspoon baking soda - ¼ teaspoon salt - ½ cup unsalted butter, softened - 1 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1 tablespoon lemon zest - ¼ cup fresh lemon juice - ½ cup buttermilk - 1 cup fresh raspberries - ¼ cup powdered sugar (for glaze) - 1 tablespoon lemon juice (for glaze) To make this lemon raspberry loaf cake, you need simple ingredients. Each plays a big role. The flour gives the cake structure. The baking powder and baking soda help it rise. Salt adds flavor and balances sweetness. Butter makes the cake rich and moist. Sugar sweetens the cake and helps it brown. Eggs add moisture and help bind everything together. They also give the cake a nice texture. Vanilla extract adds warmth. Lemon zest and juice bring bright, fresh flavors. Buttermilk makes the cake tender and adds a slight tang. Raspberries add a burst of flavor. They make each slice special. For the glaze, powdered sugar and lemon juice create a sweet, tart finish. Gather these ingredients, and you are ready to bake! - Preheat the Oven: Start by preheating your oven to 350°F (175°C). Grease a 9x5 inch loaf pan or line it with parchment paper. - Mix Dry Ingredients: In a medium bowl, whisk together 1 ¾ cups of all-purpose flour, 1 ½ teaspoons of baking powder, ½ teaspoon of baking soda, and ¼ teaspoon of salt. This mix is key for the cake’s rise. - Cream Butter and Sugar: In a large bowl, use an electric mixer to cream together ½ cup of softened unsalted butter and 1 cup of granulated sugar. Mix until it looks light and fluffy. This step takes about 3 to 4 minutes. - Add Eggs and Flavorings: Beat in 2 large eggs, one at a time. Make sure each egg mixes in fully. Then, add 1 teaspoon of vanilla extract, 1 tablespoon of lemon zest, and ¼ cup of fresh lemon juice. Mix until everything looks smooth. - Combine Wet and Dry Mixtures: Gradually add your dry mixture to the wet ingredients. Alternate this with ½ cup of buttermilk. Start and end with the dry mix. Mix just until combined; overmixing can make the cake tough. - Fold in Raspberries: Gently fold in 1 cup of fresh raspberries. Be careful not to crush them. They add a nice burst of flavor. - Bake Loaf: Pour your batter into the prepared loaf pan. Smooth the top with a spatula. Bake it for 55-65 minutes. Check if it’s done by inserting a toothpick in the center. It should come out clean. - Cool the Cake: Once baked, let the loaf cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely. - Make the Glaze: In a small bowl, whisk together ¼ cup of powdered sugar and 1 tablespoon of lemon juice. Make sure it’s smooth. - Serving Suggestions: Once cooled, slice the cake and drizzle the glaze over each slice. Enjoy its zesty flavor with a cup of tea or coffee! Importance of Room Temperature Ingredients Using room temperature ingredients is key for a fluffy loaf. Cold butter or eggs can make the batter dense. Let your butter and eggs sit out for about 30 minutes before you start. This helps them blend evenly. Avoiding Overmixing Mix just until combined. Overmixing can lead to a tough cake. When you fold in the raspberries, do it gently. You want to keep them whole for bursts of flavor. Checking Cake for Doneness To check if your cake is done, insert a toothpick into the center. It should come out clean or with a few crumbs. If it has wet batter, bake it a bit longer. Keep an eye on the cake as it bakes. Pairing with Beverages This loaf pairs well with tea or coffee. The tartness of the lemon and raspberries matches nicely with hot drinks. You can also serve it with a scoop of vanilla ice cream for a sweet treat. Creative Serving Ideas Serve slices with a dusting of powdered sugar. Add a dollop of whipped cream or yogurt on top. You can also create a fruit salad on the side for extra color and flavor. Decorating the Cake A simple glaze adds shine and sweetness. Drizzle the glaze over the cooled loaf before serving. You can also add lemon zest on top for a pop of color. Using Fresh Raspberries Garnish the cake with fresh raspberries. Scatter them around the base or place a few on top. This not only looks pretty but also enhances the flavor. Fresh fruit always makes a dish more appealing. {{image_2}} You can switch out buttermilk for Greek yogurt. Greek yogurt will still keep the cake moist. It adds a nice tang to the flavor. If you want to change the berries, you can use blueberries or blackberries. They will give a different taste and color. Just make sure to adjust the amount based on the berry size. Adding nuts or seeds can enhance the texture. Chopped walnuts or almonds bring a nice crunch. You can also sprinkle them on top before baking. If you want to try something new, infuse flavors like lavender. Just add a small amount of dried lavender to the batter. It will add a floral note that pairs well with lemon. For a gluten-free option, use a gluten-free flour blend. This will work well in the same amount as regular flour. Just make sure it contains a binding agent, like xanthan gum. If you need a vegan adaptation, replace eggs with flax eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water for each egg. Use plant-based butter and a non-dairy milk instead of buttermilk. To keep your lemon raspberry loaf cake fresh, wrap it in plastic wrap or foil. Place it in an airtight container. This helps keep the cake moist and tasty. You can store the cake at room temperature for up to three days. If you want it to last longer, the fridge is a good choice. In the fridge, it can last up to a week. If you want to freeze the cake, first let it cool completely. Then, wrap it tightly in plastic wrap. After that, place it in a freezer-safe bag or container. This will keep it fresh for up to three months. When you're ready to enjoy it, take it out and let it thaw at room temperature for several hours. You can also speed up the thawing by placing it in the fridge overnight. To maintain the flavor and texture of your loaf cake, store it properly. Keep it away from heat and moisture. Slicing the cake can also help with freshness. Just wrap each slice in plastic wrap. This way, you can enjoy a piece whenever you want without losing quality. For an extra burst of flavor, drizzle on more glaze just before serving. How to ensure the cake is moist? To keep the cake moist, use fresh ingredients. Buttermilk adds a rich texture. Don't overbake. Check with a toothpick. If it comes out clean, it's done. Can I use frozen raspberries? Yes, you can use frozen raspberries. Just thaw and drain them first. This helps prevent extra moisture in your batter. How long does the cake last at room temperature? The cake stays fresh for about 3 days at room temperature. Store it in an airtight container to keep it soft. Can I reduce the sugar content? You can lower the sugar by up to ¼ cup. This will still keep the flavor nice. Just remember, less sugar may change the cake's texture. What if the cake sinks in the middle? If the cake sinks, it might be underbaked. Make sure to follow the baking time. Also, avoid opening the oven too often while baking. What to do if the cake burns? If the cake burns, check your oven temperature. You can cover it with foil to stop further burning. Slice off the burnt part if needed. Why did my cake not rise? A cake may not rise if the baking powder is old. Make sure it’s fresh. Also, don’t overmix the batter. This can prevent proper rising. This blog post covers a delightful raspberry lemon loaf cake, from ingredients to storage tips. I shared how to mix, bake, and glaze your cake perfectly. Remember, using room temperature ingredients and avoiding overmixing can make a big difference. Don’t forget to experiment with flavors and storage methods for best results. Each step can lead to a tasty treat you’ll love. Embrace these tips and enjoy baking a delicious loaf that impresses friends and family. Your newfound skills will shine through in every bite. Happy baking!$

Indulge in a slice of sunshine with this Lemon Raspberry Zingy Loaf Cake! Bursting with fresh raspberries and zesty lemon flavor, this moist loaf is perfect for any occasion. With easy-to-follow steps, you can create this delightful dessert in just over an hour. Treat your taste buds and brighten your day! Click through to discover the full recipe and bake your own delicious loaf today!

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Ingredients

1 ¾ cups all-purpose flour

1 ½ teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 tablespoon lemon zest

¼ cup fresh lemon juice

½ cup buttermilk

1 cup fresh raspberries (or frozen, thawed and drained)

¼ cup powdered sugar (for glaze)

1 tablespoon lemon juice (for glaze)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan or line with parchment paper.

Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. Set aside.

Cream Butter and Sugar: In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.

Add Eggs and Flavorings: Beat in the eggs, one at a time, until fully incorporated. Add in the vanilla extract, lemon zest, and lemon juice, mixing until smooth.

Combine Wet and Dry Mixtures: Gradually add the flour mixture to the wet ingredients, alternating with the buttermilk. Begin and end with the flour mixture. Mix until just combined.

Fold in Raspberries: Gently fold in the raspberries, being careful not to crush them.

Bake: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.

Cool: Once baked, let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Make the Glaze: In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Drizzle over the cooled loaf.

Serve: Slice the cake and enjoy its zesty, fruity goodness!

Prep Time: 15 mins | Total Time: 1 hr 20 mins | Servings: 8-10 slices