Raspberry lemon loaf cake

This Raspberry lemon loaf cake is a moist, zesty lemon loaf swirled with homemade raspberry compote and topped with a bright lemon glaze. It's easy to make, bursting with flavor, and dare I say—even better than the famous Starbucks lemon loaf!

Raspberry Lemon Loaf Cake

This recipe came to life as a delicious way to use up fresh raspberries in the fridge. To save them from going to waste, I whipped up a quick raspberry compote—a simple fruit sauce made by simmering berries with sugar and water. I layered it into my classic lemon loaf cake batter for a fruity twist on a beloved favorite.

Once baked, this loaf cake is topped with my go-to 2-ingredient lemon icing and finished with a sprinkle of freeze-dried raspberries for extra flavor and obviously aesthetics. Not only is it stunning, but every bite is sweet, tart, and delicious.

Perfect for spring and summer baking, brunch, or an afternoon treat with tea, this raspberry lemon loaf is a must-try for citrus and berry lovers!

Raspberry lemon loaf cake

For the cake

Dry ingredients

• 1 1/2 cups all purpose flour

• 1 cup sugar

• 2 tsp baking powder

• 1/2 tsp salt

• 2 tsp lemon zest (or of 1 lemon)

• 2 freeze dried raspberries (for topping)

Wet ingredients

• 1/2 cup oil

• 1 cup sour cream or greek yogurt

• 3 eggs

• 1 tbsp lemon extract

• 1/2 cup raspberry compote (or raspberry jam or fresh raspberries)

For the lemon icing

• 1 cup icing sugar

• 3 tbsp lemon juice

For the raspberry compote

• 1 cup raspberries

• 1/4 cup sugar

• 1/4 cup water

  
  

Directions

Making the raspberry compote

1. In a medium saucepan over medium-high heat, combine the raspberries, sugar and water.

2. Allow the mixture to bubble for 5 minutes. Stir often.

3. If the mixture looks like its drying out, add 1 tbsp of water to thin it out.

4. Once the raspberries have softened and cooked, remove the sauce pan from the heat.

5. Transfer the compote to a jar and allow to cool fully before using. You can refrigerate the compote for a week.

Making the raspberry lemon loaf cake

1. Preheat oven to 350F. Line a loaf pan with parchment paper. Set aside.

2. In a large bowl, mix together the wet ingredients (eggs, sour cream, oil, lemon extract).

3. Add the flour, lemon zest, sugar, baking powder and salt. Mix until well combined.

4. Next, you are going to layer the loaf cake batter and the raspberry compote (or jam).

5. Transfer 1/3 of the lemon loaf cake batter into the loaf pan. Spread evenly. Dollop a few tablespoons of the cooled raspberry compote, raspberry jam, or raspberries on top.

6. Add another 1/3 of the lemon loaf cake batter on top. Repeat by adding a layer of raspberry compote.

7. Add the remaining amount of lemon loaf cake batter. You should end with the lemon loaf cake at the top. Spread evenly.

8. Using a knife, swirl the batter to ensure the raspberry is mixed throughout the loaf cake batter.

9. Bake for 1 hour. Loaf cake should be golden brown, and a knife inserted into the centre should come out clean.

Making the lemon icing

1. While the cake is cooling, make the icing. You don't want to make this icing too much in advance since it will harden.

2. In a bowl, combine the icing sugar with lemon juice. Stir to combine. It should be a spreadable consistency. If its too thick, add more lemon juice or water. If its too thin, add more icing sugar.

3. Once the cake is cooled, pour the icing over the loaf cake. Spread evenly. Sprinkle freeze dried raspberries on top and lemon zest if you like.

4. Allow the icing to set before cutting and enjoying!

5. Cake can be stored in an air tight container to maintain freshness.