Description
This Raspberry Lemon Poppyseed Loaf Cake combines the brightness of lemon, the sweet-tart burst of raspberries, and the crunch of poppyseeds in a moist, tender crumb. Finished with a lemon glaze, it’s the perfect bake for brunch, tea, or dessert.
Ingredients
- 1/2 cup butter, room temperature
- 1 cup sugar
- 1 tsp vanilla extract
- 3 eggs, room temperature
- 1 tbsp lemon zest
- 2 cups all-purpose flour
- 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 3/4 tsp salt
- 1/4 cup lemon juice (about 3 lemons)
- 1/2 cup buttermilk, room temperature
- 2 1/2 tsp poppyseeds
- 1 pint raspberries
- For the Lemon Glaze:
- 1/2 cup powdered sugar
- 1 tbsp water
- Lemon juice, a squeeze
- Optional: pink food coloring
Instructions
1. Preheat oven to 325°F and line a loaf pan with parchment paper.
2. Cream butter and sugar for 5 minutes until light and fluffy.
3. Mix in vanilla extract and lemon zest, then add eggs one at a time, beating after each.
4. In a separate bowl, sift flour, baking soda, baking powder, salt, and poppyseeds.
5. Combine lemon juice and buttermilk in a small bowl.
6. Alternately add dry and wet ingredients to the butter mixture, starting and ending with dry. Mix just until combined.
7. Gently fold in raspberries with a spatula.
8. Pour batter into loaf pan and smooth the top. Bake for 60 minutes, rotating pan at 30 minutes.
9. Cool the loaf completely in the pan.
10. Mix glaze ingredients until smooth and pour over the cooled cake.
11. Let glaze set 15–30 minutes before slicing.
Notes
- Use room temperature ingredients for best texture.
- Don’t overmix the batter once flour is added to avoid a dense loaf.
- Toss raspberries in a bit of flour before folding in to help them stay suspended.
- Rotate the pan halfway through baking for even browning.
- The cake tastes even better the next day as flavors meld.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 32g
- Sodium: 320mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 85mg