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Raspberry Lemon Loaf Cake

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.


  • 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


  • 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.