Raspberry Loaf Cake

The Raspberry Loaf Cake is a moist, tender, and fruity baked treat that features sweet-tart raspberries nestled within a soft vanilla cake and topped with a drizzle of creamy glaze. It’s perfect for breakfast, teatime, or dessert and offers a beautiful presentation with its vibrant bursts of berry color.

Why You’ll Love This Recipe

This loaf cake is easy to prepare and delivers a balance of buttery richness and bright raspberry flavor. It’s ideal for casual get-togethers or as a homemade gift. The addition of fresh raspberries ensures a juicy texture in every bite, while the glaze adds a touch of sweetness.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• All-purpose flour
• Baking powder
• Salt
• Unsalted butter, softened
• Granulated sugar
• Eggs
• Vanilla extract
• Milk or yogurt
• Fresh or frozen raspberries
• Powdered sugar (for glaze)
• Lemon juice or milk (for glaze)

directions

1. Preheat oven to 350°F (175°C). Grease a loaf pan and line with parchment paper.
2. Prepare dry ingredients: In a bowl, whisk together flour, baking powder, and salt.
3. Cream butter and sugar: In a large bowl, beat butter and sugar until light and fluffy.
4. Add eggs and vanilla: Beat in eggs one at a time, then mix in the vanilla.
5. Combine: Alternate adding the flour mixture and milk/yogurt into the butter mixture until just combined.
6. Fold in raspberries: Gently fold in raspberries, taking care not to break them.
7. Bake: Pour batter into the prepared pan and smooth the top. Bake for 50–60 minutes, or until a toothpick comes out clean.
8. Cool and glaze: Let the cake cool, then drizzle with a glaze made of powdered sugar and lemon juice or milk.

Servings and timing

Servings: 8
Prep Time: 15 minutes
Bake Time: 55 minutes
Total Time: 1 hour 10 minutes

Variations

• Citrus Twist: Add lemon or orange zest to the batter for a citrusy note.
• Berry Mix: Use a combination of berries such as blueberries, blackberries, and raspberries.
• Nutty Addition: Fold in chopped almonds or walnuts for added texture.
• Chocolate Version: Add white chocolate chips for a creamy contrast.

storage/reheating

Store the loaf cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. To reheat, warm a slice in the microwave for about 10 seconds. The loaf can also be frozen for up to 2 months; thaw in the refrigerator overnight.

FAQs

Can I use frozen raspberries instead of fresh?

Yes, just toss them in a bit of flour to prevent sinking and use them frozen.

How do I keep the raspberries from sinking to the bottom?

Coating them in a little flour before adding to the batter helps keep them suspended.

Can I skip the glaze?

Yes, the cake is delicious on its own, though the glaze adds a nice finish.

Is this loaf cake overly sweet?

No, it has a balanced sweetness that complements the tart raspberries.

Can I use whole wheat flour?

Yes, but expect a denser texture. Consider using half all-purpose and half whole wheat.

Should I thaw frozen raspberries first?

No, add them straight from the freezer to maintain their structure.

Can I add lemon zest to the glaze?

Absolutely, lemon zest enhances the flavor and aroma.

How do I know the cake is done baking?

Insert a toothpick in the center; it should come out clean or with a few crumbs.

Can I double the recipe?

Yes, but use two loaf pans and adjust the baking time accordingly.

Can this be made dairy-free?

Yes, use a plant-based butter and dairy-free milk or yogurt.

Conclusion

The Raspberry Loaf Cake is a delightful combination of fruity brightness and soft, buttery cake. With its easy preparation and charming appearance, it’s the perfect addition to any brunch table, tea party, or afternoon snack. Each slice offers a beautiful burst of flavor and color that’s sure to please.

Print