Get ready to fall in love with Raspberry Lemon Loaf Cake with Raspberry Glaze! This delightful loaf is everything you want in a spring-summer dessert: bright pops of tangy lemon, sweet bursts of fresh raspberry in every bite, and an irresistible, drizzly pink glaze that steals the show. The combination of moist, tender crumb and refreshing flavors means every slice is as cheerful and delicious as it looks—it’s truly a treat you’ll want to make on repeat!

Raspberry Lemon Loaf Cake with Raspberry Glaze Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Raspberry Lemon Loaf Cake with Raspberry Glaze is in how simple, yet thoughtfully chosen, each ingredient is. Every component brings its own magic, so don’t be tempted to skip or substitute—these pantry staples work in harmony to guarantee a loaf with stunning flavor and perfect texture.

All-purpose flour: Creates a soft, sturdy base for the loaf, holding in all those juicy raspberries.
Baking powder: Helps the cake rise to fluffy, golden perfection.
Fine sea salt: Balances the sweetness and intensifies the citrus and berry flavors.
Granulated sugar: Sweetens both the cake and amplifies the natural juiciness of the raspberries.
Lemon zest: Infuses every crumb with fragrant, sunny brightness.
Fresh lemon juice: Adds tang and moisture, enhancing that vibrant, zesty profile.
Unsalted butter (melted and cooled): Delivers a rich, melt-in-your-mouth crumb.
Full-fat sour cream (room temperature): Ensures extra tenderness and subtle tanginess.
Large eggs (room temperature): Provide structure and richness, binding everything together.
Almond extract: Adds a subtle, nutty background note that makes the berries pop.
Fresh raspberries: The star ingredient, baking up as juicy, vibrant jewels in every slice!
For the glaze: Fresh raspberries: Used to make a naturally colored, ultra-flavorful icing.
Lemon juice: Keeps the glaze tangy, never cloyingly sweet.
Powdered sugar: Creates a thick, silky texture for the show-stopping raspberry glaze.

How to Make Raspberry Lemon Loaf Cake with Raspberry Glaze

Step 1: Prepare Your Pan and Oven

First things first: set the scene for baking success! Preheat your oven to 350°F (180°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving a couple inches overhanging on the sides to make removing the loaf a breeze. This small step means you won’t have to wrangle the cake out later.

Step 2: Whisk Dry Ingredients

In a large bowl, combine your flour, baking powder, and sea salt. A quick whisk ensures an even rise, prevents clumps, and gets you evenly tender results throughout your Raspberry Lemon Loaf Cake with Raspberry Glaze.

Step 3: Flavor the Sugar

In another bowl, add your sugar and lemon zest. Now, dive in with clean hands and massage them together—this unlocks the essential oils in the zest, truly infusing your sugar with sunshine and making a huge difference in flavor. Trust me, this quick trick is worth it!

Step 4: Mix Wet Ingredients

To the scented sugar, add lemon juice, melted butter, sour cream, eggs, and almond extract. Whisk the mixture until everything looks smooth and cohesive, about a minute. The blend of tangy, creamy, and nutty flavors will all come through in the final loaf.

Step 5: Combine Wet and Dry

Pour your wet ingredients into the dry mixture and give them a quick whisk—just enough so there are no flour pockets left. Don’t overmix, as you want your loaf light and tender! Use a spatula to scrape the bowl and make sure everything is combined.

Step 6: Fold in Raspberries

Very gently fold in the fresh raspberries. They’re delicate, so take your time and use as few strokes as possible to distribute them without squishing. This way, you’ll get glorious pops of fruit in every bite of Raspberry Lemon Loaf Cake with Raspberry Glaze!

Step 7: Bake

Pour the thick, berry-studded batter into your prepared loaf pan and give the top a gentle smooth over. Bake for 50-60 minutes, checking with a toothpick in the center (it should come out clean or with just a few moist crumbs). Tent with foil for the last 5 minutes to keep your loaf perfectly golden without over-browning.

Step 8: Cool

Allow the cake to cool in the pan for 10 minutes. Then, using the parchment sling, lift it out and transfer to a wire rack. Give it at least an hour to cool totally—trust me, the wait is worth it for the best texture!

Step 9: Make the Raspberry Glaze

While your loaf cools, muddle the raspberries for the glaze into a juicy pulp (a fork works great here). Strain through a fine sieve to get vibrant juice, discarding the seeds. In a bowl, whisk this raspberry juice with lemon juice and powdered sugar until the glaze is thick, glossy, and beautifully pink.

Step 10: Glaze and Enjoy!

Once the loaf is fully cool, pour the dreamy glaze over the top, letting a little drip down the sides. Slice thickly, serve, and watch your Raspberry Lemon Loaf Cake with Raspberry Glaze disappear!

How to Serve Raspberry Lemon Loaf Cake with Raspberry Glaze

Garnishes

Sprinkle a handful of extra fresh raspberries and a zesting of lemon right on top after glazing for a bakery-worthy finish. A dusting of powdered sugar is always a pretty touch, too. Edible flowers or candied lemon slices add a show-stopping, elegant vibe for special occasions.

Side Dishes

This loaf pairs beautifully with a dollop of whipped cream, tangy Greek yogurt, or even a scoop of lemon sorbet for an extra-cool treat. For a lovely afternoon tea, serve it alongside fresh fruit salad or a pot of floral herbal tea.

Creative Ways to Present

Slice the Raspberry Lemon Loaf Cake with Raspberry Glaze into cubes and layer them in dessert jars with whipped cream and berries for a quick trifle. Or try toasting slices lightly and serving with lemon curd for a special brunch. Tiny, cut-out rounds also make adorable treats for garden parties or showers!

Make Ahead and Storage

Storing Leftovers

Keep any uneaten Raspberry Lemon Loaf Cake with Raspberry Glaze in an airtight container at room temperature for up to 2 days. For longer storage, move to the fridge, where it will stay moist and delicious for up to 5 days. Always let the loaf return to room temperature for the best flavor and texture.

Freezing

This loaf freezes beautifully! Wait until fully cooled, then wrap slices or the whole loaf (without glaze works best) tightly in plastic and foil. Freeze for up to 2 months. Thaw in the fridge overnight, then bring to room temperature and glaze just before serving.

Reheating

If you want to serve your Raspberry Lemon Loaf Cake with Raspberry Glaze slightly warm, pop a slice in the microwave for 10-15 seconds. Just be mindful that the glaze may melt a bit, but it’ll make the flavor even more luscious. Alternatively, gently warm unglazed slices in a low oven.

FAQs

Can I use frozen raspberries instead of fresh?

Yes, you can use frozen raspberries, but don’t thaw them before folding into the batter. Toss them in a teaspoon of flour first to prevent them from sinking, and bake as directed!

What should I do if my glaze is too thin or too thick?

If your glaze is runny, add more powdered sugar a tablespoon at a time until it’s thick enough to drip slowly off a spoon. If it’s too thick, add a tiny splash of lemon juice or raspberry juice to loosen it up.

Can I double the recipe for a crowd?

Absolutely! Simply double all the ingredients and bake in two loaf pans, or make a beautiful sheet cake by pouring the batter into a 9×13 pan and checking for doneness around 40 minutes.

Is there a dairy-free substitution for sour cream?

Definitely—full-fat coconut yogurt or a vegan sour cream alternative will work nicely. The key is using something with richness and a slight tang to keep the cake moist and flavorful.

How do I prevent the loaf from sticking to the pan?

Greasing the pan well and lining it with parchment paper (with extra overhang for easy lifting) makes unmolding this delicate cake effortless and keeps every slice picture-perfect.

Final Thoughts

If you’re craving a bake that’s as joyful to look at as it is to eat, you absolutely have to try Raspberry Lemon Loaf Cake with Raspberry Glaze. It’s a zesty, berry-studded celebration that turns simple ingredients into something truly special. I promise, one slice will have you dreaming up reasons to make it again—so don’t wait, whip up a loaf and enjoy a little burst of sunshine today!