Oregon still hasn’t quite decided it’s ready for summer, but I am and I’m ringing in the season with this lemon raspberry loaf cake!
I’m not kidding when I say this is one of my favourite things I’ve ever made. It’s the perfect loaf cake, filled with plenty of lemon zest, lemon juice, and fresh, vibrant raspberries. Basically, it’s a recipe for success!
I like loaf cakes because they’re easy, there’s no fancy decorating involved, and they’re the perfect accompaniment to a freshly brewed cup of tea. Tea is life.
I’m going to be making this all summer long. Anytime I have lemons and raspberries on hand, this loaf cake is happening. I’ll probably even make a special trip to the grocery store, just to grab what I need.
If there is one thing you make this weekend, make sure it’s this. I promise you won’t be disappointed!
Lemon Raspberry Loaf Cake
Ingredients
- 1/3 cup butter, melted
- 1 cup sugar
- Juice of 1 lemon
- 2 eggs
- 1 1/2 cup all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1/2 cup milk
- 2 tbsp. lemon zest
- 1 cup fresh raspberries, plus more for topping
Directions
- Step 1 Preheat oven to 350°F. Grease and line a loaf pan.
- Step 2 In a medium bowl, mix together flour, baking powder and salt – set aside.
- Step 3 In a large bowl, cream the butter and sugar until light and fluffy. Add eggs, and beat well. Mix in the juice from 1 lemon. Add half of the flour mixture and mix, add all of the milk, combine, then add the remaining flour mixture and stir to incorporate. Fold in the lemon zest and raspberries. Pour into the prepared bread pan, then top with additional raspberries, if desired.
- Step 4 Bake for 60-70 minutes, until a toothpick inserted in the centre comes out clean.
