Raspberry Lemon Loaf Cake – Man, That Looks Good!

This raspberry lemon loaf cake is incredibly delicious! Perfectly moist this pound cake is tart and sweet at the same. Trust me when I’ll say you’ll feel tempted to eat the whole cake by yourself. 

This pound cake is incredibly rich. Golden brown on the outside with a slightly crunchy outer layer and super moist on the inside, this is the type of pound cake you expect to find at fancy coffee houses. 

This is also a dense cake with a tight crumb so it’s the perfect sweet treat to serve with a cup of coffee or tea. It also lasts fresh for a couple of days more than a normal cake, meaning you can bake it and then keep it refrigerated for a couple of days to have ready to go snacks or desserts (well if you can keep yourself from eating the whole cake). 

And then there’s the fact that it looks so good! Just look at those raspberry swirls that dance with the lemon batter. It’s one of those cakes, that when sliced it’s a complete showstopper. 

Tips for making the best raspberry lemon loaf cake

1. After adding all the ingredients, finish the batter by beating everything on high speed (or with strength) for 3 minutes. This is what adds extra air to the batter which results in a lighter, not heavy, loaf cake.
2. Use room temperature ingredients: They mix in better, it’s also easier to incorporate them so your cake texture will be more even and better, in half the time!

How to make the raspberry cake 

The part I love the most about this cake is the raspberry streaks! Making them is super easier. Just mix in some jam with the cake batter and then marble it before baking. 

What I love about this step is that you can then play with the flavor combinations. Make this cake again using grape jam or peach jam or even pineapple jam. Whatever fruity flavor you are craving works great. 

How to serve your freshly baked loaf

This is delicious served as is! Trust me when I say it’s one of the best cakes you’ll ever have. 

However, there are a couple of fun ways you can serve it too: 

• Toast a slice until slightly golden brown and serve it with butter and jam. Just like you would do with a piece of bread!
• Grill it and serve it with fresh fruit and ice cream. It’s a delicious summer dessert and a total crowd favorite. 
• Use it to make some fun dessert shooters. Layer pieces of pound cake with heavy cream and fruits or more jam. They make an impressive dessert perfect for parties or get-togethers. 

Raspberry Lemon Loaf Cake

Ingredients: 

• 3 Eggs
• 200 grams sugar
• 250 grams yogurt
• 112 grams vegetable oil
• 10 ml lemon extract
• 180 grams flour
• 15 grams baking powder
• 100 grams raspberry jam

Directions: 

• Preheat the oven to 350 degrees. Line a 9-inch loaf pan with parchment paper and set aside. 
• In a bowl beat eggs, sugar, and yogurt together for around 3 minutes. Slowly, pour in the oil and beat for 2 minutes.
• Incorporate the lemon extract, flour, and baking powder and beat on high speed for 3 minutes. 
• Divide the batter in two. Add the raspberry jam to one half and incorporate it. 
• Pour ⅓ of lemon batter into the prepared cake pan. Top with ½ the raspberry batter and repeat the process alternating between lemon and raspberry and finishing with the lemon. 
• Take to the oven and bake for 60 minutes or until done. 
• Let it cool down completely before removing from the pan. 

Raspberry Lemon Loaf Cake

This raspberry lemon loaf cake is incredibly delicious! Perfectly moist this pound cake is tart and sweet at the same. Trust me when I’ll say you’ll feel tempted to eat the whole cake by yourself.

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Ingredients

  

• 3 Eggs
• 200 grams sugar
• 250 grams yogurt
• 112 grams vegetable oil
• 10 ml lemon extract
• 180 grams flour
• 15 grams baking powder
• 100 grams raspberry jam

Instructions

 

• Preheat the oven to 350 degrees. Line a 9-inch loaf pan with parchment paper and set aside.
• In a bowl beat eggs, sugar, and yogurt together for around 3 minutes. Slowly, pour in the oil and beat for 2 minutes.
• Incorporate the lemon extract, flour, and baking powder and beat on high speed for 3 minutes.
• Divide the batter in two. Add the raspberry jam to one half and incorporate it.
• Pour ⅓ of lemon batter into the prepared cake pan. Top with ½ the raspberry batter and repeat the process alternating between lemon and raspberry and finishing with the lemon.
• Take to the oven and bake for 60 minutes or until done.
• Let it cool down completely before removing from the pan.