This Lemon Loaf Cake brings together bright citrus flavor and bursts of juicy Fresh Raspberries in every slice. Soft, tender, and perfectly balanced, this loaf feels light enough for breakfast yet satisfying enough for dessert. Because it uses Greek yogurt and fresh lemon zest, it delivers a moist crumb and vibrant flavor without feeling heavy. Whether you serve it for brunch, alongside coffee, or as an afternoon treat, this classic-style loaf never disappoints.
Story
I bake this Lemon Loaf Cake whenever I crave something simple yet impressive. It reminds me of traditional Pound Cake, but the Greek yogurt gives it a lighter texture while still keeping it rich. Moreover, the lemon zest adds brightness without overwhelming the loaf. Every time I fold in those ruby red raspberries, I know the final result will look as beautiful as it tastes.
This Lemon Loaf Cake works any day of the week. You can serve it for brunch, enjoy it as a Citrus Dessert, or pack a slice for an afternoon snack. Because the flavors balance so well, the sweetness never overpowers the fresh lemon. Instead, you get a clean, vibrant finish in every bite.
Ingredients
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1 1/2 cups plain flour
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2 teaspoons baking powder
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Pinch of salt
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1 cup granulated white sugar
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1 cup Greek yogurt
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3 large eggs, room temperature
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Zest of one lemon
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1 teaspoon vanilla extract
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1/2 cup butter, room temperature
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1 cup fresh raspberries
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1 tablespoon flour (for raspberries)
Step-by-Step Instructions
Preparing the Ingredients
Preheat your oven to 350°F. Line and grease an 8 x 4-inch loaf pan, then set it aside. Next, sift together the flour, baking powder, and salt. Whisk in the lemon zest so it distributes evenly throughout the dry ingredients.
In a separate small bowl, gently toss the fresh raspberries with one tablespoon of flour. This step prevents them from sinking during baking.
Cooking Instructions
Using an electric mixer, beat the butter on high speed for about 30 seconds. Add the sugar and continue beating for 2 to 3 minutes until the mixture looks light and creamy. Then, add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Now, alternate adding the flour mixture and the Greek yogurt in three additions, starting and ending with the flour. Stir gently until just combined. Fold in the floured raspberries carefully to avoid breaking them.
Pour the batter into the prepared loaf pan. Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean. Allow the loaf to cool in the pan for 10 minutes. Then remove it, peel off the parchment paper, and cool completely on a wire rack.
Tips for Perfect Results
Common Mistakes to Avoid
Avoid overmixing the batter once you combine the flour and yogurt. Overmixing can make the loaf dense instead of tender. Also, check the cake halfway through baking. If the top browns too quickly, loosely cover it with foil for the remaining time.
Pro Tips for Better Flavor
For extra lemon flavor, add one tablespoon of fresh lemon juice when you add the Greek yogurt. Additionally, you may use frozen raspberries, but always fold them into the batter while still frozen. This step keeps the color from bleeding into the batter.
Serving and Storage
How to Serve
Slice this Lemon Loaf Cake thick and serve it slightly warm or at room temperature. It pairs beautifully with coffee or tea. For a brunch table, arrange slices alongside fresh berries and whipped cream for a polished presentation.
How to Store Leftovers
Store the cooled loaf in an airtight container at room temperature for up to three days. If you prefer longer storage, wrap slices tightly and freeze for up to two months. Thaw at room temperature before serving.
Conclusion
This Lemon Loaf Cake combines bright lemon zest with juicy raspberries for a tender, flavorful treat you can enjoy any time. Because it comes together quickly and bakes beautifully, it makes a dependable recipe for both beginners and experienced bakers. Try it once, and it may become your favorite citrus loaf.
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Frequently Asked Questions
Can I use frozen raspberries instead of fresh?
Yes, you can use frozen raspberries. However, add them directly to the batter while still frozen. Do not thaw them, or they may release too much moisture and discolor the loaf.
Why is my lemon loaf dense?
A dense texture usually results from overmixing the batter or using cold ingredients. Always mix just until combined, and bring eggs and butter to room temperature before starting.
Can I add lemon juice to increase the citrus flavor?
Yes. If you want a stronger lemon flavor, add one tablespoon of fresh lemon juice when you incorporate the Greek yogurt. This addition intensifies the citrus taste without affectingthe texture.
Print
Lemon Loaf Cake
- Total Time: 1 hour
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
This Lemon Loaf Cake with fresh raspberries is moist, tender, and filled with bright citrus flavor. Perfect for brunch or dessert.
Ingredients
- 1 1/2 cups plain flour
- 2 teaspoons baking powder
- Pinch salt
- 1 cup granulated white sugar
- 1 cup Greek yogurt
- 3 eggs, room temperature
- Zest of one lemon
- 1 teaspoon vanilla extract
- 1/2 cup butter, room temperature
- 1 cup fresh raspberries
- 1 tablespoon flour (for raspberries)
Instructions
- Preheat oven to 350°F and line and grease an 8 x 4 inch loaf pan.
- Sift together flour, baking powder, and salt. Whisk in lemon zest.
- Toss raspberries with one tablespoon of flour and set aside.
- Beat butter on high speed for 30 seconds. Add sugar and beat 2–3 minutes until light.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla.
- Alternate adding flour mixture and Greek yogurt in three additions, starting and ending with flour. Mix until just combined.
- Fold in raspberries gently.
- Pour batter into prepared pan and bake 50–55 minutes until a toothpick comes out clean.
- Cool in pan 10 minutes, then remove and cool completely on wire rack.
Notes
- If cake browns too quickly, cover loosely with foil halfway through baking.
- Use frozen raspberries only if kept frozen when folding into batter.
- Add 1 tablespoon fresh lemon juice with yogurt for stronger lemon flavor.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: North American
Nutrition
- Serving Size: 1 slice
- Calories: 272 kcal
- Sugar: 21 g
- Sodium: 199 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 91 mg