Raspberry Lemon Loaf Cake

Imagine sinking your teeth into a slice of Raspberry Lemon Loaf Cake – it's like a burst of sunshine on a busy day. With its tangy lemon flavor and bursts of juicy raspberries, this cake is a treat that's both easy to make and utterly delicious.

This amazing dessert starts with a moist, slightly sweet lemon cake that's just the right mix of fluffy and dense. Inside, you'll find juicy raspberries scattered throughout. And to finish it off, there's a sprinkle of sugar and then a tangy lemon glaze drizzled on top, adding extra zing to every bite.

Why You'll Love Raspberry Lemon Loaf Cake

I can easily give you 5 reasons to love this cake! Loving raspberries is a given, so you may want to check out my White Chocolate Raspberry Muffins, too!

1. Irresistible Flavor Fusion: The combination of tangy lemon and sweet raspberries creates a flavor explosion in every bite, satisfying your sweet and tart cravings!
2. Moist and Tender Texture: Thanks to the addition of unsweetened applesauce, this loaf cake boasts a moist and tender crumb that melts in your mouth with each bite.
3. Easy to Make: With simple ingredients and straightforward instructions, this recipe is perfect for both beginner and experienced bakers alike. It's a hassle-free way to whip up a delicious homemade treat.
4. Versatility: Whether enjoyed as a breakfast indulgence, afternoon snack, or dessert, this cake checks all the boxes! Plus, it pairs beautifully with whipped cream or a scoop of vanilla ice cream.
5. Perfect for Sharing: Whether you're hosting a gathering or simply want to spread some joy to friends and family, this cake is a crowd-pleaser; it'll surely put a smile on everyone's face.

What Are the Ingredients

Let's talk about what you need to make this Raspberry Lemon Loaf Cake!

• Unsalted Butter: Provides richness and moisture to the cake.
• Granulated Sugar: Sweetens the cake and contributes to its tender texture. You'll also use about 2 tablespoons of sugar to sprinkle on top of the cake before baking for a crispy sweet crust!
• Vanilla Extract: Enhances the overall flavor profile with its warm, aromatic notes.
• Unsweetened Applesauce: Acts as a substitute for some of the fat, keeping the cake moist.
• Lemon Juice and Lemon Zest: Infuses the cake and glaze with bright, lemon flavor.
• Eggs: Bind the ingredients together and add structure to the cake.
• All-Purpose Flour: Forms the base of the cake batter.
• Baking Soda: Helps the cake rise and achieve a light texture.
• Salt: Balances the sweetness and enhances the other flavors.
• Raspberries: Add bursts of fruity freshness throughout the cake.

Ingredient Substitutions and Additions

• Instead of unsalted butter, you can use salted butter (omit the salt called for in the ingredient list), use margarine, or a dairy-free alternative for a vegan version.
• Change it up by using other berries like strawberries, blueberries, or blackberries for a different flavor experience.
• If you can't find good fresh raspberries, you can substitute with frozen raspberries.
• For a gluten-free option, use a gluten-free all-purpose flour blend in place of regular flour.

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How to Make This Cake

You'll love the simplicity of this cake! Just follow the easy steps in the recipe card.

Tips for Success

• Ensure all ingredients are at room temperature before mixing to ensure proper incorporation.
• Gently fold the raspberries into the batter to avoid crushing them and discoloring the cake.
• Use parchment paper in the baking pan to prevent the cake from sticking.
• If using fresh berries, toss them in 1 tablespoon of flour to keep them from sinking in the batter. If using frozen berries, there's no need to toss with flour or thaw them.

What to Serve With It

Raspberry Lemon Pound Cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. You can also garnish slices with additional fresh raspberries and lemon slices for a special touch.

Storage

Store leftover Raspberry Lemon Pound Cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate the cake for up to a week.

Alternate Pan Sizes

If you don't have an 8-½ inch loaf pan, you can use a similar-sized pan such as a 9x5 inch loaf pan or a 7x3 inch loaf pan. These sizes are close enough that they should work well, of course, adjustments may be needed in baking time depending on the exact dimensions of the substitute pan.

What's the Difference Between a Pound Cake and a Loaf Cake?

Shape: Pound cakes are typically baked in loaf pans, but they can also be baked in Bundt pans or other shaped pans. Loaf cakes, as the name suggests, are almost always baked in loaf pans, though they can vary in size and shape.

Texture: Pound cake tends to have a dense, tight crumb due to the high ratio of butter and eggs to flour. It's often moist and buttery, with a slightly crusty exterior. Loaf cakes, while they can also be dense, are generally more varied in texture, ranging from light and fluffy to dense and moist, depending on the specific recipe.

Ingredients: Traditionally, pound cake gets its name from the original recipe, which called for a pound each of four ingredients: flour, butter, eggs, and sugar. This results in a very dense and rich cake. On the other hand, a loaf cake can vary more widely in terms of ingredients and proportions, often incorporating a wider range of flavors and textures.

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