Raspberry Lemon Loaf Cake

This Raspberry Lemon Loaf 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. 

Ingredients

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

How to make the Raspberry Lemon Loaf Cake

The part I love the most about this cake is the raspberry streaks! Making them is super easy. 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, peach jam, or even pineapple jam. Whatever fruity flavor you are craving works great.

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

Tips

• Ensure your eggs, yogurt, and oil are at room temperature before starting. This helps achieve a smoother batter
• hen layering the lemon and raspberry batters in the pan, aim for even distribution.
• Allow the loaf to cool completely in the pan before removing it.
• 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.
• Use room temperature ingredients: They mix in better, and it’s also easier to incorporate them so your cake texture will be more even better, in half the time!

How to Store this Raspberry Lemon Loaf Cake

Put any extra cake in a sealed container. You can keep it on the counter for up to 3 days. Or, store it in the fridge to keep it fresh longer. Just let it come to room temperature before eating for the best taste and texture.

Perfect pairing with this cake

This is delicious and 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. 

FAQ

Can I use fresh raspberries instead of raspberry jam?

Yes, you can use fresh raspberries, but they may change the texture. Try crushing them slightly before adding them to the batter.

Can I freeze this cake?

Wrap slices tightly in plastic wrap and foil, or store the whole loaf in a freezer-safe bag or container for up to 3 months.

Can I reduce the sugar in this recipe?

You can, but it may affect the texture and sweetness. Consider replacing some of the sugar with a natural sweetener like honey or maple syrup.

Can I make this cake vegan?

Substitute the eggs with a flaxseed or chia seed “egg” alternative, and use plant-based yogurt and oil.

How can I make the lemon flavor stronger?

You can add extra lemon zest to the batter or drizzle a lemon glaze over the cooled cake for a boost of citrusy flavor.

Conclusion

If you liked this Raspberry Lemon Loaf Cake recipe, share it with your loved ones! And don’t forget to subscribe to my blog for more tasty recipes and cooking ideas.