Lemon Raspberry Loaf Cake

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5 from 1 vote
Prep: 10 minutes
Cook: 45 minutes
Total: 55 minutes

Lemon Raspberry Loaf Cake makes for the perfect treat, with the combination of the juicy raspberries and tangy lemon flavor. If you love all things lemon, this recipe for you.

Lemon Raspberry Loaf

This raspberry lemon pound cake is one of the best things you’ll have, my mouth is water just thinking about biting into this. This is such as easy recipe that your family will love.

To learn more about lemons, visit the USDA for information.


MORE RASPBERRY RECIPES YOU MIGHT LIKE

Raspberry Lemonade Bars | Raspberry French Toast Bake | Raspberry Chiffon Pie

Mongolian pork on plate
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What We Love About This Bread Recipes

  • Easy Ingredients: For this recipe you will need for the most part, simple and pantry friendly ingredients to make a loaf with a tender texture.
  • Family Friendly: Your family will go through this Lemon Raspberry Loaf so quickly. It is perfect for breakfast or even fancy enough for a baby shower.
  • Adaptable: Use your favorite type of fresh berries in place of raspberries.
A slice of the loaf.

Ingredient Notes for Quick Breads

  • All Purpose Flour
  • Baking Powder
  • White Sugar
  • Salt
  • Lemon Zest
  • Olive Oil
  • Ricotta Cheese
  • Eggs
  • Lemon Juice
  • Vanilla Extract
  • Fresh Raspberries
Eggs, lemons, flour and raspberries.

Equipment Needed

How to Make Raspberry Lemon Pound Cake

These are the basic steps for making Lemon Raspberry Loaf. Please refer to the recipe card below for more detailed instructions and daily values.

Mixing the batter.

STEP 1: PREPPING

Start by preheating the oven to 400 degrees f and grease or lined loaf pan with parchment paper. In a small bowl, whisk together the flour, baking powder and salt. Set aside.

STEP 2: MAKE THE LEMON SUGAR

In a large mixing bowl, add white sugar and lemon zest. Rub the lemon zest into the sugar and reserve 2 tablespoons and set aside. Then add the oil and ricotta cheese and beat until smooth and fluffy, about 2 minutes and next add the eggs, lemon juice and vanilla extract and beat until combined. Stir in the flour mixture until combined and no dry streaks remain, then stir in the milk until completely incorporated. Toss the raspberries in the 2 Tablespoons reserved flour to coat completely, then gently fold into the loaf batter.

STEP 3: MAKE THE BATTER

Pour the batter into prepared loaf pan, you can use a rubber spatula to even it out then sprinkle with the remaining lemon sugar mixture. Bake for 45-50 minutes until golden. You can use a toothpick to check the doneness, if it comes out clean it is done. Let sit in the pan for about 10-15 minutes then transfer to a wire rack and let cool completely before slicing.

Adding the batter to the loaf pan and baking the bread.

STEP 4: BAKE LOAF CAKE

Pour the batter into a loaf pan and sprinkle with the remaining lemon sugar. Bake for 45-50 minutes until golden. You can use a toothpick to check the doneness, if it comes out clean it is done.

Prep and Storage Tips

HOW TO MAKE THIS RECIPE AHEAD OF TIME

To make this lemon raspberry bread ahead of time by following the steps as usual and storing in an airtight container for 1-2 days.

HOW TO STORE THIS RECIPE

Store any leftover loaf bread in an airtight container or plastic bag for up to 4 days at room temperature or the fridge.

HOW TO FREEZE THIS RECIPE

To freeze Lemon Raspberry Loaf, store in a freezer bag in the freezer for up to 3 months. Let it thaw completely before cutting it into slices.

Frequently Asked Questions

MAKE THIS RECIPE WITH GREEK YOGURT

If you do not have ricotta, but still want to make this recipe, you can either greek yogurt of sour cream, if the recipe calls for 1 cup then reduce to 3/4 cup of greek yogurt.

CAN I SUBSTITUTE BLUEBERRIES IN PLACE OF RASPBERRIES?

If raspberries are not your favorite, you can also swap in blueberries or blackberries.

CAN THIS RECIPE BE DOUBLED OR HALVED?

This recipe can easily be doubled or halved, just increase or decrease ingredients proportionally, if doubling split between two loaf pans. If you are halving the recipe use a smaller loaf pan.

SHOULD LEMON LOAF BE REFRIGERATED?

Lemon Raspberry Loaf store just fine at room temperature for 3-4 days, but you can also keep in the fridge for up to 5 days.

A picture of the full loaf of the lemon raspberry loaf.

Expert Tips for Making This Recipe

  • Raspberry Lemon Cake: To make raspberry & lemon cake, bake either bake in 2 round cake pans or in an 8×8 inch pan. Frosting cake with raspberry buttercream frosting.
  • Cupcakes: Bake in a lined cupcake tin for 22-25. Allow to cool completely then frost with icing.
  • High Altitude: If you live in an area at a higher altitude, you should add 1-1.5 teaspoons for every 1,000 ft.
  • Tangy Lemon Glaze: To make a lemon glaze simply combined powdered sugar, bit of lemon juice and milk, mix until fully combined. Drizzle glaze over Lemon Raspberry Loaf will still warm and let the glaze fully set and loaf cool before cutting into slices. For even more lemon flavor zest some of the lemon peel.

What to Serve with Raspberry Lemon Bread

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Lemon Raspberry Loaf
5 from 1 vote

Lemon Raspberry Loaf Cake

Yield: 12 servings
Prep: 10 minutes
Cook: 45 minutes
Total: 55 minutes
Lemon Raspberry Loaf makes for the perfect treat, with the combination of the juicy raspberries and tangy lemon flavor. If you love all things lemon, this recipe for you.
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Ingredients

  • 2 cups All-Purpose Flour, 2 Tablespoons set aside
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Salt
  • 1/2 cup White Sugar
  • Lemon Zest, from 1 lemon
  • 1/3 cup Olive Oil
  • 1 cup Ricotta Cheese
  • 2 Eggs
  • 2 Tablespoons Lemon Juice
  • 1 teaspoon Vanilla Extract
  • 1/4 cup Milk

Instructions

  • Preheat oven to 400F.
  • Grease a loaf pan and set aside.
  • In a small bowl, whisk together the flour, baking powder and salt. Set aside.
  • Place the white sugar in a large bowl and zest the lemon directly over top. Rub the lemon zest into the sugar to impart the flavor. Remove 2 Tablespoons of the lemon sugar and set aside for topping the loaf cake.
  • Add the oil oil and ricotta cheese and beat until smooth and fluffy, about 2 minutes.
  • Add the eggs, lemon juice and vanilla extract and beat until combined.
  • Stir in the flour mixture until combined and no dry streaks remain, then stir in the milk until completely incorporated.
  • Toss the raspberries in the 2 Tablespoons reserved flour to coat completely, then gently fold into the loaf batter.
  • Pour batter into the prepared loaf pan. Sprinkle with the reserved lemon sugar.
  • Bake for 45-50 minutes until an inserted toothpick comes out clean and loaf is lightly golden.

Expert Tips

  • Raspberry Lemon Cake: To make raspberry & lemon cake, bake either bake in 2 round cake pans or in an 8×8 inch pan. Frosting cake with raspberry buttercream frosting.
  • Cupcakes: Bake in a lined cupcake tin for 22-25. Allow to cool completely then frost with icing.
  • High Altitude: If you live in an area at a higher altitude, you should add 1-1.5 teaspoons for every 1,000 ft.
  • Tangy Lemon Glaze: To make a lemon glaze simply combined powdered sugar, bit of lemon juice and milk, mix until fully combined. Drizzle glaze over Lemon Raspberry Loaf will still warm and let the glaze fully set and loaf cool before cutting into slices.

Estimated Nutritional Information

Calories: 212kcal | Carbohydrates: 25g | Protein: 6g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 38mg | Sodium: 180mg | Potassium: 65mg | Fiber: 1g | Sugar: 9g | Vitamin A: 140IU | Vitamin C: 1mg | Calcium: 105mg | Iron: 1mg
The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/
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Course: Breakfast, Brunch, Dessert
Cuisine: American
Keyword: cake, lemon, loaf, pound cake, Raspberry

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