If you’re searching for a bright, zesty treat that sings with the perfect balance of tart and sweet, this Lemon Raspberry Loaf Cake Recipe is the answer to your dessert dreams. Imagine a moist, tender cake infused with real lemon zest and juice, studded with juicy raspberries in every bite, and topped with a luscious lemon glaze that adds a delightful tang. It’s a wonderfully fresh twist on a classic loaf cake that promises to become your new go-to for everything from afternoon tea to special celebrations!

Ingredients You’ll Need

The image shows ingredients arranged neatly on a white marbled surface. There are three brown eggs grouped on the left side, next to a white bowl filled with fresh red raspberries. To the right, a white bowl holds clear yellow oil, and next to it is another white bowl filled with white sugar. Below these, there is a white bowl of thick white sour cream, a small white bowl with bright yellow lemon zest, and a white bowl with white flour. At the bottom left is a glass with pale yellow liquid, likely lemon juice. All items are spaced evenly with soft natural light. photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients is the first joyful step toward creating this Lemon Raspberry Loaf Cake Recipe. Each element plays a crucial role: from the creamy Greek yoghurt that keeps the crumb soft and moist, to the self-rising flour which gives the cake a light, perfect rise, and of course, the fresh raspberries bursting with flavor and color.

Caster Sugar: Use fine caster sugar for dissolving quickly and sweetening evenly without grit.
Lemon Zest: Freshly grated for maximum fragrance and that vibrant citrus punch.
Eggs: At room temperature so they blend smoothly, tenderizing the cake.
Neutral Oil (such as Canola Oil): Keeps the cake moist without overpowering any flavors.
Lemon Juice: Freshly squeezed to infuse bright, natural acidity.
Greek Yoghurt (or natural yoghurt): Adds richness and a slight tang, ensuring a moist crumb.
Self-Rising Flour: Contains leavening agents to create that perfect light texture.
Fine Table Salt: Balances sweetness and enhances all flavors.
Raspberries: Fresh and juicy for sweet-tart pockets of flavor throughout the cake.
Icing Sugar (Powdered Sugar): For the optional but irresistible lemon glaze that crowns the loaf.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Lemon Raspberry Loaf Cake Recipe

Step 1: Preheat and Prepare

Begin by heating your oven to 180 degrees Celsius (350 degrees Fahrenheit). Grease a 12 x 30 cm loaf pan and line it with parchment paper. This preparation ensures your cake releases easily and bakes evenly every time.

Step 2: Flavor Infusion

In a large bowl, mix the caster sugar and lemon zest. Rubbing them between your fingers releases the essential oils in the zest which is the secret to that unforgettable fresh lemon aroma.

Step 3: Wet Ingredients and Whisking

Add the eggs to the lemon-sugar mixture and whisk vigorously until pale and slightly bubbly. Stir in the neutral oil, fresh lemon juice, and Greek yoghurt for a silky batter foundation enriched with moisture and tang.

Step 4: Combine Dry Ingredients

Sift in the self-rising flour along with a pinch of salt, and gently whisk everything together just until smooth and lump-free, taking care not to overmix to keep your loaf tender.

Step 5: Layering the Batter and Raspberries

Pour about a third of the batter into your prepared pan, then scatter half the raspberries evenly on top. Add another layer of batter, gently covering the fruit, then repeat with the remaining raspberries and finish with the last of the batter. This layering creates beautiful ribbons of raspberry flavor throughout.

Step 6: Baking to Perfection

Bake for 40 to 50 minutes or until the top is a gorgeous golden hue and a toothpick inserted into the center comes out clean. This step fills your kitchen with an intoxicating mix of lemon and baked fruit aromas.

Step 7: Cooling and Optional Icing

Let the cake cool completely on a wire rack before removing it from the pan. For an extra touch of brightness, whisk together icing sugar and lemon juice to make a slightly thick but flowing glaze, then drizzle over the cooled loaf. Garnish with fresh raspberries and mint to bring your cake to life.

How to Serve Lemon Raspberry Loaf Cake Recipe

The image shows a rectangular metal baking pan filled with a layer of whole raspberries spread evenly on the bottom. On top of the raspberries, there is a thick, pale yellow batter dolloped in uneven mounds, not yet spread out. The pan is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh raspberries and a sprinkle of lemon zest make beautiful, edible decorations that enhance both the look and flavor of your loaf. A few mint leaves add a refreshing contrast and pop of green.

Side Dishes

This loaf pairs delightfully with a dollop of whipped cream, a scoop of vanilla ice cream, or a simple cup of strong black tea for a perfect afternoon indulgence.

Creative Ways to Present

Slice your Lemon Raspberry Loaf Cake Recipe into neat portions and serve on a pretty platter with fresh berries scattered around. For a brunch spread, arrange slices alongside fresh fruit salad and a pot of honey-sweetened tea. You can even turn leftover slices into decadent dessert trifles with layers of yoghurt and berries.

Make Ahead and Storage

Storing Leftovers

Wrap your cooled Lemon Raspberry Loaf Cake Recipe tightly in plastic wrap or store in an airtight container at room temperature for up to three days to maintain freshness and moisture.

Freezing

This loaf freezes beautifully! Wrap tightly in plastic wrap and foil, then freeze for up to two months. Thaw overnight in the fridge before serving for best results.

Reheating

Warm slices gently in the microwave for 10 to 15 seconds or pop them in a low oven (150°C/300°F) for a few minutes to bring back that freshly baked feel and soften the glaze slightly.

FAQs

Can I use frozen raspberries instead of fresh?

Absolutely! Frozen raspberries work well if fresh aren’t available, but make sure to thaw and drain them thoroughly to prevent your batter becoming too watery.

What can I substitute for Greek yoghurt?

You can use natural yoghurt or even sour cream for a similar tang and moisture. Just ensure it’s full-fat or at least creamy enough to keep the cake tender.

Is it possible to make this cake dairy-free?

Yes! Swap the Greek yoghurt for a plant-based yoghurt and choose a neutral vegetable oil. The cake will still be delicious though slightly different in texture.

How do I know when the cake is fully baked?

The best indicator is a toothpick or skewer inserted into the center coming out clean or with just a few moist crumbs attached—no wet batter should cling to it.

Can this recipe be doubled for a larger cake?

You can double the recipe, but bake in two pans rather than one large pan to ensure even cooking. Baking time may vary slightly, so watch closely.

Final Thoughts

This Lemon Raspberry Loaf Cake Recipe is an absolute joy to make and even more delightful to share. Its bright citrus notes and sweet raspberries bring an uplifting freshness to your dessert table, making it a fantastic choice for any occasion. Give it a try, and I’m sure this loaf will quickly become one of your favorite baked treasures to enjoy again and again.