The Best One-Bowl Lemon Raspberry Loaf Cake: Your Go-To Recipe for Summer Freshness

Prepare to fall in love with this incredibly quick and easy Lemon Raspberry Loaf Cake! Crafted in just one bowl, this delightful treat is wonderfully light, supremely moist, and bursting with fresh, vibrant flavors. It’s the quintessential dessert for summer gatherings, spring brunches, or simply a sweet everyday indulgence. You’ll be amazed by its beautifully soft texture and the perfect balance of zesty lemon and sweet-tart raspberries.

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Bright, zesty, and bursting with juicy fresh berries, this Lemon Raspberry Loaf Cake is topped with a delightfully tart lemon glaze, creating the perfect harmony of sweet and tangy flavors. It’s a crowd-pleaser that embodies everything you love about a good loaf cake, much like our popular Lemon Raspberry Muffins, but in a more substantial and sliceable form.

What makes this loaf cake truly stand out? It’s made with a generous amount of fresh lemon zest and juice, plump raspberries, and the secret ingredient for ultimate moisture: Greek yogurt. This combination results in an incredibly soft and moist cake that’s simply irresistible and ideal for the warmer months of Spring and Summer.

Forget the hassle of multiple bowls and a stand mixer! This recipe champions simplicity. It’s a true one-bowl wonder that comes together in a flash. All you need is a large mixing bowl, a whisk, and a loaf pan, and you’ll be ready to bake a stunning dessert that looks and tastes like you spent hours on it.

Looking for more delicious loaf cake ideas? Don’t miss our Lemon Poppy Seed Loaf Cake for another citrusy delight, or explore the unique flavors of our Raspberry Pistachio Loaf Cake.

Essential Ingredients for Your Lemon Raspberry Loaf

Crafting the perfect Lemon Raspberry Loaf Cake begins with selecting the right ingredients. Each component plays a vital role in achieving that signature moist texture and vibrant flavor profile. Here’s a closer look at what goes into this delicious treat:

Scroll down to the recipe card below for all exact quantities

Here are some notes on the ingredients:

• Lemon: To achieve that irresistible, strong lemon flavour, we utilize both fresh lemon juice and finely grated lemon zest. A pro tip to intensify the lemon aroma: rub the zest into the caster sugar (fine white granulated sugar) with your fingers. This action releases the natural oils from the zest, infusing the sugar with incredible fragrance and ensuring a more pronounced citrus taste throughout the cake.
• Eggs: Always use large eggs and ensure they are at room temperature. Room temperature eggs emulsify better with other ingredients, leading to a smoother batter and a more even, tender crumb in your finished loaf cake.
• Oil: Opt for a neutral-flavored oil such as Canola Oil, Grapeseed Oil, or even a light vegetable oil. Using oil instead of melted unsalted butter is key to a superiorly moist crumb that stays fresh and tender for a longer period. Butter can sometimes make cakes denser, while oil keeps them light and airy.
• Yoghurt: Greek Yoghurt or Natural Yoghurt (unsweetened) is the secret weapon for an unbelievably soft, moist, and flavourful loaf cake. Its acidity tenderizes the cake, and its fat content adds richness without making it heavy. It’s the same magic ingredient that makes our French Yoghurt Cake so delightful!
• Self-Rising Flour: This flour already contains leavening agents (baking powder and salt), simplifying the recipe. If you don’t have self-rising flour, you can easily substitute it with Plain / All-Purpose Flour. Just add 1 1/2 teaspoons of Baking Powder, 1/2 teaspoon of Baking Soda, and a pinch of Salt to your plain flour.
• Raspberries: We prefer fresh raspberries for their bright, tart flavor and beautiful appearance. However, you can absolutely use frozen raspberries as well. There’s no need to thaw them; simply add them frozen directly to your cake batter. This helps them hold their shape better during baking.

For an extra layer of warmth and aroma, you can optionally add a teaspoon or two of vanilla extract to the batter.

To finish this exquisite cake, we highly recommend making a simple yet elegant lemon icing. This is achieved by combining powdered sugar (also known as confectioners’ sugar or icing sugar) with a bit of fresh lemon juice. It adds a lovely tang and a professional touch.

How to Bake the Perfect Raspberry Lemon Loaf Cake

Creating this irresistible Lemon Raspberry Loaf Cake is a straightforward process, even for beginner bakers. Follow these simple steps to achieve a perfectly moist and flavorful loaf:

• Prepare Your Oven and Pan: Begin by preheating your oven to 180 degrees Celsius / 350 degrees Fahrenheit. Next, prepare your 12 x 30 cm (5 x 12-inch) loaf pan. Grease it thoroughly, then line it with a sheet of baking paper or parchment paper. I find it easiest to cut the paper to the length of the pan to line the bottom and the two longest sides. Make sure the two narrower, unlined sides are exceptionally well-greased to prevent the cake from sticking.
• Infuse the Sugar with Lemon (Photo 1): In a large mixing bowl, combine the caster sugar and fresh lemon zest. Use your fingertips to rub the lemon zest directly into the sugar. This crucial step helps to release the potent essential oils from the zest, intensifying the lemon flavor throughout the cake batter.
• Combine Wet Ingredients (Photos 2 & 3): Add the room temperature eggs to the lemon-infused sugar and whisk for about a minute until the mixture is lightly bubbly and well combined. Then, pour in the neutral oil, fresh lemon juice, and Greek yogurt. Continue whisking until all the wet ingredients are smoothly incorporated.
• Add Dry Ingredients (Photo 4): Finally, add the self-rising flour (or your plain flour/leavening agent mix) and a pinch of fine table salt. Gently whisk the batter just until no lumps of flour remain. Be careful not to overmix, as this can lead to a tough cake. Your vibrant lemon cake batter is now ready!

• Layer the Raspberries (Photos 5 & 6): For beautifully distributed raspberries that maintain their shape and prevent the batter from turning purple, we use a layering method. Pour approximately one-third of the cake batter into your prepared loaf pan. Evenly scatter half of the raspberries over this first layer. Gently cover the raspberries with another one-third of the batter, carefully spreading it with a small spatula to avoid crushing the delicate fruits. Repeat this process: add the remaining raspberries, then finish with the last third of the cake batter, ensuring all berries are covered.
• Bake to Golden Perfection: Place the loaf pan in your preheated oven and bake for 40 to 50 minutes. The cake is ready when the top is golden brown and a toothpick, skewer, or small knife inserted into the center comes out clean with no moist crumbs attached. If the top browns too quickly, tent it loosely with aluminum foil.
• Cool Completely: Once baked, remove the loaf pan from the oven and place it on a wire rack. Allow the cake to cool down completely in the pan before attempting to remove it. This prevents it from breaking and ensures it sets properly.
• Prepare and Drizzle the Lemon Icing (Optional): While the cake cools, prepare your optional lemon icing. In a medium bowl, combine sifted powdered sugar/confectioners’ sugar with fresh lemon juice. Whisk until you achieve a smooth, slightly thick paste that is still fluid enough to drizzle. If it’s too thick, add a tiny bit more lemon juice; if too thin, add more powdered sugar. Drizzle this vibrant icing generously over the completely cooled cake, letting it beautifully drip down the sides.
• Garnish and Serve: For an extra touch of freshness and visual appeal, finish your Lemon Raspberry Loaf Cake with a few more fresh raspberries and a sprinkle of fresh mint leaves (optional). Slice and serve!

Recipe FAQs & Troubleshooting

Here are answers to some common questions about making and storing your Lemon Raspberry Loaf Cake:

Pro-Tips for Baking Success

Achieving a bakery-quality Lemon Raspberry Loaf Cake is easier than you think with these helpful tips:

• Creating the Perfect “Crack”: Many loaf cakes develop a natural crack down the middle, a sign of perfect rising. To encourage an even, attractive crack, you can use one of two methods:
  1. Butter Line Method: Before baking, pipe a very thin line of softened butter down the center of the unbaked batter.
  2. Early Cut Method: Take the cake out of the oven after the first 10-15 minutes of baking. Quickly use a sharp knife (dipped in oil or flour to prevent sticking) to score a line down the center where you want the cake to crack. Return it to the oven immediately.
• Preventing Over-Browning: If you notice the top of your raspberry lemon cake browning too quickly while the center still isn’t baked through (indicated by the toothpick test), simply cover the loaf pan loosely with aluminum foil. This acts as a shield, allowing the cake to continue baking without further browning the top.
• The Best Way to Zest a Lemon: For optimal lemon flavor and even distribution within the batter, using a microplane zester (or a similar fine grater) is highly recommended. This tool produces very thin, delicate zest particles that easily release their aromatic oils and blend seamlessly into the cake batter without adding bitterness. Remember to only zest the bright yellow part of the peel, avoiding the white pith underneath.
• Don’t Overmix: After adding the dry ingredients, mix the batter gently and only until just combined. Overmixing develops the gluten in the flour, which can lead to a tough and dense cake texture, rather than the desired soft and moist crumb.
• Room Temperature Ingredients: As mentioned in the ingredients section, using room temperature eggs and yogurt helps them combine more smoothly with the other ingredients, creating a more uniform batter and a better final texture. Plan ahead and take them out of the fridge at least 30 minutes to an hour before you start baking.

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Full Recipe Card

Lemon Raspberry Loaf Cake

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This quick and easy one-bowl Lemon Raspberry Loaf Cake is deliciously light, moist and fresh. Perfect dessert for the Summer, this cake is full of bright flavours with an amazingly soft texture.

Servings:
12

Author:

Sylvie

Prep Time

20 minutes
mins

Cook Time

45 minutes
mins

Total Time

1 hour
hr
5 minutes
mins

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Equipment

• 12 x 30 cm Loaf Pan (5 x 12 inch)

Ingredients

Lemon Raspberry Cake

• 180
  gr
  Caster Sugar
• 2
  teaspoon
  Lemon Zest
• 3
  large
  Eggs,
  at room temperature
• 90
  ml
  Neutral Oil,
  such as Canola Oil
• 90
  ml
  Lemon Juice
• 180
  gr
  Greek Yoghurt,
  or natural yoghurt
• 300
  gr
  Self-Rising Flour,
  (*)
• 1
  pinch
  Fine Table Salt
• 200
  gr
  Raspberries

Lemon Icing (optional)

• 100
  gr
  Icing Sugar,
  or powdered sugar
• 30
  ml
  Lemon Juice
• 50
  gr
  Raspberries (optional),
  to serve

Instructions

Lemon Raspberry Cake

• Preheat your oven on 180 degrees Celsius / 350 degrees Fahrenheit. Grease a 12 x 30 cm (5 x 12-inch) loaf pan and line it with a sheet of baking paper / parchment paper (see note 1).
• In a large bowl, combine the caster sugar and lemon zest. Rub the zest and sugar between your fingers to release the fragrant essential oils contained within the zest.
• Add the eggs and whisk for a minute or until lightly bubbly, then mix in the oil, lemon juice and greek yogurt.
• Lastly, add the self-rising flour (*) and salt and gently whisk until no lumps remain.
• Pour about 1/3 of the batter into the prepared loaf pan and top with half of the raspberries, spread over the batter evenly. Pour another 1/3 of the batter over the raspberries and gently spread with a spatula to fully cover the fruits. Spread the second half of the raspberries over the batter and pour the remaining cake batter to fully cover the fruits (see note 2).
• Bake for 40 to 50 minutes or until the top of the loaf is golden and a toothpick / skewer comes out clean.
• Place on a wire rack and leave to cool down completely before removing from the loaf pan.

Lemon Icing (optional)

• In a medium bowl, combined sifted powdered sugar and lemon juice. Whisk until you get a paste that is slightly thick but still fluid (see note 3). Drizzle over the cool cake, letting the icing drip over its side.
• Optionally, finish with a few more fresh raspberries and some fresh mint leaves.

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Notes

(*) If you do not have self-rising flour, simply use the same amount of plain / all-purpose flour and add 1 1/2 teaspoon baking powder + 1/2 teaspoon baking soda.

1. I cut the baking paper to the length of the loaf pan to line the bottom and two longest sides of the pan only. Make sure the two narrow sides that remain unlined are well greased so that the can does not stick.
2. Alternatively, you could simply add the raspberries into the lemon batter and gently fold them in. I find that the berries tend to get crushed in the process, turning mushy and starting to taint the batter with their color. I prefer the layering method that gives you better control over the final crumb.
3. If the icing looks too liquid, add a bit more powdered sugar. If it’s too thick, add a bit more lemon juice.

Nutrition (per serving)

Calories:
286
kcal

|

Carbohydrates:
45
g

|

Protein:
6
g

|

Fat:
9
g

|

Saturated Fat:
1
g

|

Polyunsaturated Fat:
2
g

|

Monounsaturated Fat:
5
g

|

Trans Fat:
0.03
g

|

Cholesterol:
47
mg

|

Sodium:
28
mg

|

Potassium:
85
mg

|

Fiber:
2
g

|

Sugar:
25
g

|

Vitamin A:
84
IU

|

Vitamin C:
10
mg

|

Calcium:
35
mg

|

Iron:
1
mg

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