Raspberry Lemon Poppyseed Loaf Cake (Print Version)
Moist loaf cake with fresh raspberries, zesty lemon, and crunchy poppy seeds. Ideal for brunch or dessert.
# What You 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 or frozen, unthawed
15 - 1 tablespoon flour for coating raspberries
→ Lemon Glaze
16 - 1 cup powdered sugar
17 - 2-3 tablespoons fresh lemon juice
# How-To:
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 evenly distributed.
03 - Using an electric mixer on medium-high speed, beat softened butter and granulated sugar until light and fluffy, approximately 2-3 minutes.
04 - Add eggs one at a time, mixing thoroughly after each addition. Beat 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 developing gluten.
06 - Toss fresh or frozen raspberries with 1 tablespoon flour to coat evenly, which prevents them from sinking during baking.
07 - Gently fold the flour-coated raspberries into the batter, taking care not to crush them.
08 - Spoon batter into the prepared loaf pan and smooth the top surface with a spatula for even baking.
09 - Bake for 50-60 minutes until a wooden toothpick inserted into the center emerges clean. If the top browns too quickly, tent loosely with aluminum foil after 35 minutes.
10 - Allow the loaf to rest in the pan for 15 minutes before transferring to a wire rack. Cool completely before glazing.
11 - Whisk powdered sugar with fresh lemon juice until smooth and pourable. Adjust consistency with additional juice if needed.
12 - Drizzle the glaze over the completely cooled loaf. Let set for 10 minutes before slicing into 8 servings.
# Expert Advice:
01 -
- The tangy glaze soaks into the warm cake creating these pockets of sweet lemon intensity that make everyone reach for seconds
- Fresh raspberries stay tender and juicy while the poppy seeds add this perfect little crunch in every bite
02 -
- Tent the loaf with foil after 35 minutes if the top is browning too quickly while the inside still needs time
- The toothpick test is crucial because the raspberries release moisture and can make the center take longer to bake through
03 -
- Room temperature ingredients create the smoothest batter so take everything out of the fridge at least 30 minutes before starting
- Gently press raspberries into the top of the batter before baking for a beautiful swirled appearance