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In Bloom Bakery
Lemon Raspberry Loaf Cake
Recipe for a raspberry lemon loaf cake: moist and tender lemon cake bursting with fresh raspberries, topped with raspberry icing.
1
33
1 hr 25 min
TOTAL TIME
737
CALORIES
$1.00
PER SERVING
Ingredients
16 INGREDIENTS
8 SERVINGS
6 oz raspberries
fresh
2 1/4 cups powdered sugar
1/4 tsp baking soda
1 tsp baking powder
1/2 cup sour cream
at room temperature
1 1/4 cups granulated white sugar
1/2 cup buttermilk
at room temperature
3 whole eggs
at room temperature
3 tbsp lemon juice
1/2 tsp vanilla
1/2 tsp salt
1 tbsp lemon zest
1/4 cup fresh raspberries
3 3/4 cups all purpose flour
spooned and leveled
1/2 cup butter
softened
2 tbsp fresh lemon juice
Directions
16 STEPS
20 min
PREP TIME
1 hr 5 min
COOK TIME
1 hr 25 min
TOTAL TIME
View Directions on In Bloom Bakery
Health Info
Macros
136g
CARBS
17g
FAT
10g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
VEGETARIAN
Contains these allergens
MILK
EGGS
WHEAT
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Frequently Asked Questions
What is a Lemon Loaf?
What ingredients do I need to make Lemon Loaf?
Can I use a substitute for butter in Lemon Loaf?
Can I use a substitute for all-purpose flour in Lemon Loaf?
How do I prevent my Lemon Loaf from becoming too dry?
How can I adjust the consistency of my Lemon Loaf batter?
How should I store my leftover Lemon Loaf?
How can I add extra flavor to my Lemon Loaf?
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