Raspberry Lemon Poppyseed Loaf Cake (Printer-friendly)
Moist loaf cake with fresh raspberries, lemon zest, and crunchy poppy seeds topped with tangy glaze.
# What You'll Need:
→ 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
# Directions:
01 - Preheat oven to 350°F. Grease a 9x5-inch loaf pan and line with parchment paper for easy removal.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, salt, and poppy seeds until well blended.
03 - In a large bowl, beat butter and sugar with an electric mixer on medium-high speed until light and fluffy, approximately 2-3 minutes.
04 - Add eggs one at a time, beating thoroughly after each addition. Mix in lemon zest, lemon juice, sour cream, milk, and vanilla extract until fully incorporated.
05 - Gradually fold the dry mixture into the wet ingredients using a rubber spatula. Mix only until just combined to avoid toughening the cake texture.
06 - Toss fresh raspberries with 1 tablespoon flour to prevent sinking. Gently fold the coated berries into the batter, taking care not to crush them.
07 - Spoon the batter into the prepared loaf pan and smooth the top with a spatula for even baking.
08 - Bake for 50-60 minutes until a toothpick inserted in the center emerges clean. If the top browns too quickly, tent loosely with aluminum foil after 35 minutes.
09 - Let the cake cool in the pan for 15 minutes before transferring to a wire rack. Allow to cool completely before glazing.
10 - Whisk powdered sugar with fresh lemon juice until smooth and drizzle-consistency. Adjust with additional juice if needed.
# Expert Advice:
01 -
- The combination of bright lemon and sweet-tart raspberries feels like eating dessert for breakfast
- Poppy seeds add just enough crunch to make every bite interesting without being overwhelming
02 -
- Tent the loaf with foil after 35 minutes if the top is getting too dark
- Do not thaw frozen raspberries or they will release too much liquid into the batter
03 -
- Room temperature ingredients make a noticeable difference in how smoothly the batter comes together
- Let the loaf cool completely before glazing or the icing will run right off