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Raspberry Lemon Loaf Cake

Raspberry Lemon Loaf Cake

  •     Loaf Cake
  •     1 1/2 cup ap flour
  •     1 1/2 tsp baking powder
  •     1/2 tsp salt
  •     1 1/2 cup sugar
  •     1 1/2 sticks unsalted butter (3/4 cup)
  •     2 eggs
  •     3 tbsp fresh lemon juice
  •     1 heaping tbsp lemon rind
  •     1/2 cup Chobani Greek Yogurt
  •     1 cup raspberries
  •     Lemon Glaze
  •     1 1/2 cup powdered sugar, sifted
  •     3 tbsp lemon juice
  •     1 tsp lemon rind

  1.     Loaf Cake
  2.     Preheat oven to 350F and grease a 9X5 loaf pan.
  3.     In a medium bowl combine flour, baking powder and salt. Set aside.
  4.     In bowl of an electric mixer combine sugar and butter for 3-4 minutes. Add in eggs one at a time. Mix in lemon rind and juice. Fold in dry mixture. Then fold in greek yogurt, then gently fold in raspberries.
  5.     Bake for 40-45 minutes or until toothpick comes out clean.
  6.     Lemon Glaze
  7.     While cake is cooling prepare lemon glaze. In a bowl combine powdered sugar, lemon juice, lemon rind, and splash of milk. Drizzle on top of cake

1 comment for "Raspberry Lemon Loaf Cake"

  1. Made this today, 4/19/15, because my 3 year old daughter said it looked yummy. Boy, am I glad I did. So, yummy, now I just need to give it away. Light and sweet and lemony, my favorite!