Description
This Raspberry Lemon Loaf Cake with Raspberry Glaze is a delightful and tangy dessert that is perfect for any occasion. The moist cake bursting with fresh raspberries is drizzled with a sweet and tart glaze, creating a flavorful treat.
Ingredients
For the Cake:
- 210 g (1 ¾ cup) all-purpose flour, spooned and leveled
- 2 tsp baking powder
- ½ tsp fine sea salt
- 200 g (1 cup) granulated sugar
- 1 tbsp lemon zest
- 2 tbsp fresh lemon juice
- 113 g (½ cup) unsalted butter, melted and cooled
- 120 g (½ cup) full-fat sour cream, room temperature
- 2 large eggs, room temperature
- ½ tsp almond extract
- 150 g (1 cup) fresh raspberries
For the Glaze:
- 38 g (¼ cup) fresh raspberries (should yield 1 tbsp of juice)
- 1 tbsp lemon juice
- 120 g (1 cup) powdered sugar, spooned and leveled
Instructions
- For the Cake: Preheat oven, prepare pan, whisk dry ingredients, massage sugar and lemon zest, add wet ingredients, combine, fold in raspberries, bake, cool.
- For the Glaze: Muddle raspberries, strain pulp, whisk with lemon juice and powdered sugar, pour over cooled cake.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 366 kcal
- Sugar: 37g
- Sodium: 244mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 72mg
