Description
This Lemon Loaf Cake with fresh raspberries is moist, tender, and filled with bright citrus flavor. Perfect for brunch or dessert.
Ingredients
Scale
- 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