Zesty Lemon Raspberry Swirl Loaf Cake with Bright Lemon Glaze

Zesty Lemon Raspberry Swirl Loaf Cake with Bright Lemon Glaze

Bright, fresh, and bursting with flavor, this Lemon Raspberry Swirl Loaf Cake is the perfect treat for any occasion. Its delightful tang from the lemon perfectly complements the sweet-tart notes of fresh raspberries, creating a beautiful marbled effect that's as pleasing to the eye as it is to the palate. Get ready to bake a slice of sunshine!

Prep Time

20 minutes

Cook Time

45-50 minutes

Servings

8-10 slices

Ingredients

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup whole milk
• Zest of 2 large lemons
• 1/2 cup fresh raspberries, gently mashed with a fork
• 1 tablespoon granulated sugar (for raspberries)
• For the Lemon Glaze:
• 1 cup powdered sugar
• 2-3 tablespoons fresh lemon juice

Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan, or line with parchment paper, leaving an overhang on the long sides for easy lifting.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, cream together softened butter and 1 cup granulated sugar until light and fluffy, about 2-3 minutes.
4. Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract and lemon zest.
5. Gradually add the dry ingredients to the wet ingredients, alternating with milk, beginning and ending with dry ingredients. Mix until just combined; do not overmix.
6. In a separate small bowl, gently mash the raspberries with 1 tablespoon of granulated sugar.
7. Pour about two-thirds of the cake batter into the prepared loaf pan. Drop spoonfuls of the raspberry mixture over the batter, then top with the remaining plain batter. Use a knife or skewer to gently swirl the raspberry mixture through the batter for a beautiful marbled effect.
8. Bake for 45-50 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 10 minutes, then use the parchment paper overhang to lift it out and transfer to a wire rack to cool completely.
10. Prepare the Glaze: In a small bowl, whisk powdered sugar with 2-3 tablespoons of fresh lemon juice until smooth and pourable. Add more juice for a thinner glaze, or more powdered sugar for a thicker one, until desired consistency is reached.
11. Once the cake is completely cool, drizzle the lemon glaze generously over the top. Let the glaze set for about 15 minutes before slicing and serving.

Cooking Tips

• Don't Overmix: Overmixing the batter can develop the gluten too much, leading to a tough cake. Mix until just combined for a tender crumb.
• Room Temperature Ingredients: Ensure butter, eggs, and milk are at room temperature for a smoother, more emulsified batter, which results in a lighter cake texture.
• Prevent Sinking Fruit: If using frozen raspberries, thaw and pat them very dry. For extra assurance, you can toss them lightly in a tablespoon of flour before swirling them into the batter to help prevent them from sinking to the bottom.
• Glaze While Cool: Always glaze a cake once it has completely cooled; otherwise, the glaze will melt and be absorbed into the cake, rather than forming a nice decorative layer.