Description
This Raspberry Lemon Loaf is moist and filled with sweet and tart flavors. This batter is so easy to make and comes together in minutes, then let the oven do the work.
Ingredients
Scale
Raspberry Lemon Loaf
- 1 and ½ cups of all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 and ¼ cup granulated sugar
- 1 cup salted butter (2 sticks), softened to room temperature
- 4 large eggs, sit at room temperature for 1 hour before preparing
- ⅓ cup sour cream
- 2 teaspoons vanilla extract
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon lemon zest
- 6 ounces fresh raspberries
Lemon Glaze:
- 1 cup powdered sugar
- 2 tablespoons water
- 1 tablespoon lemon juice
- 1/4 teaspoon lemon zest
Instructions
- Preheat the oven to 350 degrees. Spray the bottom and sides of a loaf pan with vegetable spray or butter. Line the bottom with a piece of parchment paper. Set aside.
- Into a medium sized bowl, whisk together the flour, baking powder and ½ teaspoon of salt. Set aside.
- Into a stand mixer on medium low speed, cream together the softened butter and granulated sugar until light and fluffy.
- Add in the eggs, 1 tablespoon lemon juice, 1/2 teaspoon lemon zest, and vanilla extract until combined. Plop in the sour cream and continue to mix on medium low speed. Scrape down the sides of the bowl as needed. Note: It's ok that it looks curdled or chunky. The dry ingredients will fix this.
- Reduce the stand mixer speed to low. Pour in the flour mixture in two batches, until just combined. Use a spoon to gently stir in 3/4 of the fresh raspberries. Do not over stir or the batter will get pink.
- Pour the batter into the loaf pan and spread out with a spoon. Top with the remaining raspberries. Bake for 60-75 minutes on the center rack, until the inside is fully cooked. Note: Use a toothpick to test. Insert into the center of the cake. When pulled out, it should look like crumbs, not wet batter.
- Allow the cake to cool for at least an hour before removing from the loaf pan onto a baking rack. Run a butter knife around the edges (if needed) and it should pop right out.
- In a large bowl, make the lemon glaze by whisking together the powdered sugar, water, 1 tablespoon lemon juice and 1/4 teaspoon lemon zest.
- Pour the glaze over the top of the pound cake and allow it to set for about 5 minutes. Slice and enjoy!
Notes
- Be sure to leave the butter and eggs at room temperature for 1 hour before preparing the batter.
- I highly recommend a 10 inch bread loaf pan. Other sizes may create different cook times.
- For a simple removal of the pound cake from the loaf pan, spray the bottom and sides with vegetable cooking spray and line the bottom of the pan with a piece of parchment paper.
- To keep the cake moist, do not over mix the batter.
- When adding in the sour cream, the wet ingredients will look chunky or curdled. Don't worry, the dry ingredients will smooth it out!
- Allow the pound cake to cool completely before removing from the pan and adding the glaze.
- If the glaze is too thick, add a teaspoon of water at a time until the consistency is right. If it gets too thin, add in a tablespoon of powdered sugar, until desired consistency.
- Prep Time: 15 minutes
- Cooling Time: 60 Minutes
- Cook Time: 60 minutes
- Category: dessert
- Method: bake
- Cuisine: American