This Quick and Easy Raspberry Lemon Loaf, combines a tender soft vanilla sponge with lemon and juicy raspberries. Top it with an easy-to-make raspberry glaze or a dusting of powdered sugar. The result is an irresistibly flavourful loaf that's perfect for any occasion.
Made with basic ingredients this cake can be prepared with frozen or fresh raspberries. A great bake for any time of year, not just when raspberries are in season.
Visual instructions
Here are step by step pictures so you can see what the batter and frosting at each stage should look like.
The full printable recipe with amounts and instructions are at the end of this post.
Flour mixture
Step 1: In a bowl, add 1 ¼ cups (150g) all-purpose flour, ¾ cup (150g) white granulated sugar, 2 ½ teaspoons baking powder, ¼ teaspoon salt, and the zest of one lemon. Whisk until well combined.
Egg mixture
Step 2: In a separate bowl, add ½ cup (120ml) vegetable oil, ½ cup (125ml) plain yogurt, 3 large eggs, 1 Tablespoon (15ml) lemon juice and 1 teaspoon vanilla extract. Whisk to combine.
Step 3: Add the flour mixture to the egg mixture. Gently mix with a whisk or spatula to form a batter.
Step 4: Add ½ cup (65g) of raspberries to the batter and gently fold until evenly distributed.
Step 5: Pour the batter into a parchment-lined loaf pan. Bake for 35-40 minutes, until a skewer comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- If topping with raspberry glaze, wait until the cake is completely cooled, which takes about 1 ½ to 2 hours. If sprinkling with powdered sugar, let the cake cool for about 30 minutes before sprinkling and slicing.
Raspberry Glaze (optional)
- Blend or mash 6 or 7 raspberries until smooth. Press the raspberry mixture through a sieve to remove seeds. (the mixture that passes through the sieve will have a smooth juice like consistency)
- Sift 2 cups (260g) powdered sugar into a bowl. Stir in the raspberry puree and 8 teaspoons (40ml) hot water until smooth and thick.
- Once the loaf cake cools, pour the glaze over it and let it set for 15 to 20 minutes. For faster setting, refrigerate the glazed cake for 10 minutes. Then slice, serve, and enjoy!
Storing
Room temperature: You can store the cake with or without glazed topping for up to 3 days in an airtight container
Refrigerate: the cake can be refrigerated with or without glaze topping up to 7 days in an airtight container
Freeze without glaze: Wrapped in foil or plastic wrap and frozen for up to 2 months. When you’re ready to serve, thaw at room temperature.
Tips
- Raspberries: you can use frozen or fresh raspberries. If you’re using frozen raspberries then use them straight away and don’t let them thaw beforehand.
- If using fresh raspberries, after washing them make sure you dry them well (you can pat them dry with a paper towel). This prevents any excess moisture.
- Don’t overmix the batter - or when folding in the raspberries, be careful not to overmix the batter. We don’t want a dense textured cake and we also don’t want to break up the raspberries too much. Once they’re combined, stop folding.
- What is meant by folding the batter or ingredients? Folding is a gentle way to mix ingredients without losing air. You use a spatula to lift and turn the mixture until everything is evenly combined. It's important for keeping your the batter light and fluffy.
Watch how to make it
Recipe
Raspberry Lemon Loaf
Flour mixture
- 1 ¼ cups (150g) all-purpose flour (plain flour)
- ¾ cup (150g) white granulated sugar
- 2 ½ level teaspoons baking powder
- ¼ teaspoon salt
- zest of one lemon
Egg mixture
- ½ cup (120ml) vegetable oil (or canola)
- ½ cup (125ml) plain unflavored yogurt
- 3 large eggs
- 1 Tablespoon (15ml) lemon juice
- 1 teaspoon vanilla extract
- ½ cup (65g) fresh or frozen raspberries (See note 1)
For the Raspberry glaze (optional)
- 6 or 8 raspberries
- 2 cups (260g) powdered sugar (icing sugar)
- 8 teaspoons (40ml) hot water
Prepare the baking pan and preheat the oven
- Grease and line a 9 x 5 x 3" (23 x 13 x 8 cm) loaf pan with parchment paper. Ensure it hangs over the sides of the tin for easy removal after baking
- Position the oven rack in the middle of the oven , and preheat to 356° F / 180° C (160° C fan).
Flour mixture
- In a bowl, add 1 ¼ cups (150g) all-purpose flour, ¾ cup (150g) granulated sugar, 2 ½ teaspoons baking powder, ¼ teaspoon salt, and the zest of one lemon. Whisk until well combined.
Egg mixture
- In a separate bowl, add ½ cup (120ml) vegetable oil, ½ cup (125ml) plain yogurt, 3 large eggs, 1 Tablespoon (15ml) lemon juice and 1 teaspoon vanilla extract. Whisk to combine.
Combine both mixtures and add raspberries
- Add the flour mixture to the egg mixture. Gently mix with a whisk or spatula to form a batter.
- Add ½ cup (65g) of raspberries to the batter and gently fold until evenly distributed. (See note 2)
Bake
- Pour the batter into a parchment-lined loaf pan. Bake for 35 - 40 minutes, until a skewer or toothpick inserted in the middle comes out clean.
- If the top of the cake is getting too dark during baking, you can tent it with foil without letting it touch the surface of the cake.
Cool
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- If topping with raspberry glaze, wait until the cake is completely cooled on the wire rack, which takes about 1 ½ to 2 hours.
- If sprinkling with powdered sugar, let the cake cool on the wire rack for about 30 minutes before sprinkling and slicing.
Raspberry glaze (optional)
- Blend or mash 6 or 7 raspberries until smooth. Press the raspberry mixture through a sieve to remove seeds. (the mixture that passes through the sieve will have a smooth juice like consistency)
- Sift 2 cups (260g) powdered sugar into a bowl. Stir in the raspberry puree and 8 teaspoons (40ml) hot water until smooth and thick.
- Once the loaf cake cools, pour the glaze over it and let it set for 15 to 20 minutes. For faster setting, refrigerate the glazed cake for 10 minutes. Then slice, serve, and enjoy!
Storing
- Room temperature: You can store the cake with or without glazed topping for up to 3 days in an airtight container
- Refrigerate: the cake can be refrigerated with or without glaze topping up to 7 days in an airtight container
- Freeze without glaze: Wrapped in foil or plastic wrap and frozen for up to 2 months. When you’re ready to serve, thaw at room temperature.
If using fresh raspberries, after washing them make sure you dry them well (you can pat them dry with a paper towel). This prevents any excess moisture. 2. Don’t overmix the batter -or when folding in the raspberries, be careful not to overmix the batter. We don’t want a tough cake and we also don’t want to break up the raspberries too much. Once they’re combined, stop folding. What is meant by folding the batter or ingredients? Folding is a gentle way to mix ingredients without losing air. You use a spatula to lift and turn the mixture until everything is evenly combined. It's important for keeping your the batter light and fluffy.
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