A moist and flavorful loaf cake bursting with fresh raspberries and bright lemon zest. Perfect for breakfast, brunch, or a sweet afternoon treat.
Ingredients:
- For the Loaf:
- 121 cups (190g) all-purpose flour
- 1 teaspoon baking powder
- 21 teaspoon baking soda
- 41 teaspoon salt
- 43 cup (150g) granulated sugar
- 21 cup (1 stick or 113g) unsalted butter, softened
- 2 large eggs
- 21 cup (120ml) buttermilk
- 2 tablespoons lemon zest (from about 2 lemons)
- 2 tablespoons lemon juice
- 1 cup (about 125g) fresh raspberries, plus extra for topping
- For the Lemon Glaze (Optional):
- 1 cup (120g) powdered sugar
- 2-3 tablespoons lemon juice
Instructions:
- Preheat and Prepare:
- Preheat your oven to 350∘F (175∘C).
- Grease and flour a 9×5 inch loaf pan.
- Combine Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream Butter and Sugar:
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add Eggs:
- Beat in the eggs one at a time, mixing well after each addition.
- Combine Wet Ingredients:
- In a small bowl, combine the buttermilk, lemon zest, and lemon juice.
- Alternate Wet and Dry:
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Fold in Raspberries:
- Gently fold in the fresh raspberries.
- Bake:
- Pour the batter into the prepared loaf pan.
- Add a few extra raspberries to the top of the batter if desired.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Prepare the Lemon Glaze (Optional):
- In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Add more lemon juice or powdered sugar to achieve your desired consistency.
- Glaze and Serve:
- Once the loaf has cooled completely, drizzle the lemon glaze over the top.
- Slice and serve.
Tips:
- For a more intense lemon flavor, add a few drops of lemon extract to the batter.
- If using frozen raspberries, do not thaw them. Add them to the batter while still frozen to prevent them from bleeding too much.
- To prevent the raspberries from sinking to the bottom of the cake, you can toss them in a small amount of flour before folding them into the batter.
- Store leftover loaf in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.