Raspberry Lemon Poppyseed Loaf (Printable View)
Moist loaf cake loaded with fresh raspberries, zesty lemon, and crunchy poppy seeds. Topped with tangy lemon glaze.
# Ingredient List:
→ Dry Ingredients
01 - 1 3/4 cups all-purpose flour
02 - 1 1/2 teaspoons baking powder
03 - 1/4 teaspoon baking soda
04 - 1/4 teaspoon salt
05 - 1 1/2 tablespoons poppy seeds
→ Wet Ingredients
06 - 1/2 cup unsalted butter, softened
07 - 1 cup granulated sugar
08 - 2 large eggs, room temperature
09 - 1/3 cup sour cream
10 - 1/3 cup whole milk
11 - Zest of 2 lemons
12 - 1/4 cup fresh lemon juice
13 - 1 teaspoon pure vanilla extract
→ Fruit
14 - 1 cup fresh raspberries
15 - 1 tablespoon flour for coating raspberries
→ Lemon Glaze
16 - 1 cup powdered sugar
17 - 2-3 tablespoons fresh lemon juice
# How to Make It:
01 - Preheat oven to 350°F. Grease a 9x5-inch loaf pan and line with parchment paper.
02 - Whisk together flour, baking powder, baking soda, salt, and poppy seeds in a medium bowl.
03 - Beat butter and sugar with electric mixer until light and fluffy, about 2-3 minutes.
04 - Beat in eggs one at a time. Mix in lemon zest, lemon juice, sour cream, milk, and vanilla until fully combined.
05 - Gradually fold dry ingredients into wet mixture until just combined. Avoid overmixing.
06 - Toss raspberries with 1 tablespoon flour to prevent sinking, then gently fold into batter.
07 - Transfer batter to prepared loaf pan, smooth top. Bake 50-60 minutes until toothpick inserted in center comes out clean. Cover with foil after 35 minutes if browning too quickly.
08 - Let cake cool in pan for 15 minutes, then remove and transfer to wire rack to cool completely.
09 - Whisk powdered sugar and lemon juice until smooth. Drizzle over cooled loaf before serving.
# Expert Suggestions:
01 -
- The combination of zesty lemon and juicy raspberries creates this perfect balance of sweet and tart that keeps you coming back for another slice
- Its incredibly forgiving and moist, meaning it stays fresh for days and somehow tastes even better on day two
02 -
- I once skipped the step of tossing raspberries in flour and they all sank to the bottom creating a soggy layer
- Tenting with foil after 35 minutes prevents over browning while the center finishes cooking through
03 -
- Room temperature ingredients are the difference between a dense tough loaf and one that practically melts in your mouth
- Microplane your lemon zest before juicing the lemons because its almost impossible to zest a juiced lemon