Raspberry Lemon Loaf Cake
A delightful loaf cake combining tart raspberries with zesty lemon for a refreshing treat.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Total Time: 85 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup unsalted butter, softened
- 2 cups sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1 cup raspberries
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a loaf pan.
- Cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, starting and ending with flour. Mix in the lemon zest and juice.
- Gently fold in the raspberries.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack.
Notes
For best flavor, use fresh raspberries. Can substitute with blueberries or add a lemon glaze on top.
Find it online: https://comfortkitchenrecipes.com/raspberry-lemon-loaf-cake/