Description
The Raspberry Loaf Cake is a moist and buttery vanilla loaf infused with juicy raspberries and finished with a sweet glaze. Perfect for breakfast, dessert, or tea time, it’s easy to make and visually stunning with vibrant berry bursts.
Ingredients
Units
Scale
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk or yogurt
- 1 cup fresh or frozen raspberries
- 1/2 cup powdered sugar (for glaze)
- 1–2 tbsp lemon juice or milk (for glaze)
Instructions
- Preheat oven to 350°F (175°C). Grease a loaf pan and line with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt.
- In a large bowl, beat softened butter and granulated sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Alternate adding dry ingredients and milk/yogurt to the butter mixture, mixing until just combined.
- Gently fold in raspberries, coated in a bit of flour to prevent sinking.
- Pour batter into prepared loaf pan and smooth the top.
- Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean.
- Let cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Whisk powdered sugar with lemon juice or milk to make a glaze, then drizzle over cooled cake.
Notes
- Use frozen raspberries straight from the freezer to avoid excess moisture.
- Coat raspberries in flour to help suspend them in the batter.
- Add lemon zest to the glaze or batter for extra brightness.
- The glaze is optional but adds a beautiful finish.
- To freeze, wrap tightly in plastic and store in an airtight bag or container.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 22g
- Sodium: 140mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg