A delightful and moist loaf cake bursting with the bright flavors of lemon and the sweet-tartness of fresh raspberries. This cake is perfect for breakfast, brunch, or as a sweet treat any time of day.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup granulated sugar
- Zest of 2 lemons
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream or Greek yogurt
- 2 tablespoons fresh lemon juice
- 1 cup fresh raspberries
Instructions:
- Step 1: Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan. This ensures the cake doesn’t stick and releases easily.
- Step 2: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside. Whisking ensures even distribution of leavening agents for a consistent rise.
- Step 3: In a large bowl, beat the butter, sugar, and lemon zest until light and fluffy, about 3-4 minutes. This creaming process incorporates air, which helps create a tender crumb. The lemon zest infuses the butter and sugar with bright citrus flavor.
- Step 4: Add eggs one at a time, beating well after each addition. Stir in vanilla extract. Adding eggs one at a time allows them to emulsify properly, contributing to a smooth batter.
- Step 5: Mix in sour cream and lemon juice until combined. Sour cream adds moisture and a slight tang, while lemon juice enhances the lemon flavor.
- Step 6: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Be careful not to overmix, as this can develop the gluten in the flour, resulting in a tough cake.
- Step 7: Carefully fold in the fresh raspberries, trying not to crush them. Toss raspberries in a bit of flour before folding in to prevent sinking.
- Step 8: Pour the batter into the prepared loaf pan and smooth the top.
- Step 9: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Start checking for doneness around 50 minutes. If the top is browning too quickly, tent it loosely with foil.
- Step 10: Let cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing. Cooling allows the cake to set and prevents it from crumbling when sliced.
Why You’ll Love This Recipe:
- Bright and Flavorful: The combination of lemon and raspberries is a classic for a reason.
- Moist and Tender: The sour cream and proper mixing techniques ensure a delightful texture.
- Easy to Make: This recipe is straightforward and doesn’t require any special equipment.
- Versatile: Perfect for any occasion, from a casual breakfast to a special dessert.
Serving Suggestions:
- Dust with powdered sugar for a simple and elegant finish.
- Drizzle with a lemon glaze made from powdered sugar and lemon juice.
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
- Accompany with fresh berries and a sprig of mint.
Tips:
- Use room temperature ingredients for best results.
- Measure flour accurately by spooning it into the measuring cup and leveling off.
- Don’t overmix the batter.
- Toss raspberries in a bit of flour before folding in to prevent sinking.
- Store wrapped tightly at room temperature for up to 3 days or freeze for up to 2 months.
- Reheat slices gently in the microwave for about 15 seconds.
- Swap raspberries for blueberries or blackberries depending on season.
- Use Greek yogurt instead of sour cream for a tangy twist.
- Add a lemon glaze over the cooled loaf for extra sweetness.
- Sprinkle chopped pistachios on top before baking for added texture.
Preparation Time: 20 minutes
Bake Time: 50-60 minutes
Total Time: 1 hour 10 minutes
Nutritional Information (per slice, approximate):
- Calories: 250
- Protein: 4g
- Sodium: 150mg
Conclusion:
This Lemon Raspberry Loaf Cake is a delightful treat that’s sure to impress. The bright flavors, moist texture, and easy preparation make it a recipe you’ll want to make again and again. Enjoy!
Q&A about this recipe:
- Q: Can I use frozen raspberries instead of fresh?
- A: Yes, you can use frozen raspberries. However, do not thaw them before folding them into the batter. Frozen raspberries may release more moisture, which could affect the texture of the cake slightly.
- Q: Can I make this cake gluten-free?
- A: Yes, you can substitute the all-purpose flour with a gluten-free all-purpose flour blend. Be sure to choose a blend that contains xanthan gum or add it separately (about 1/2 teaspoon per cup of flour) to help bind the ingredients.
- Q: How do I prevent the raspberries from sinking to the bottom of the cake?
- A: Toss the raspberries in a tablespoon or two of flour before folding them into the batter. This helps to coat them and prevent them from sinking.
- Q: Can I add a lemon glaze to this cake?
- A: Absolutely! A lemon glaze adds extra sweetness and enhances the lemon flavor. Simply whisk together powdered sugar with enough lemon juice to create a smooth, pourable glaze and drizzle it over the cooled cake.
- Q: How should I store this cake?
- A: Store the cake wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. You can also freeze it for up to 2 months. Thaw frozen cake overnight in the refrigerator before serving.
