Raspberry Lemon Loaf Cake with an oat topping and lemon glaze – a tangy and sweet combination to create a delightfully refreshing cake.
Spring finally arrived last week for us.
It was lovely since we still had out-of-town guests stopping by to visit which meant they didn’t have to make the long drive up in the snow.
The warm and bright sunshine was such a nice change from the cold and gloomy weather we’ve been getting all winter.
This Raspberry Lemon Loaf Cake is studded with plump raspberries and bursting with a bright lemony flavor which will surely get you in the mood for some warmer weather.
It is easy to whip up with no mixer needed and is sure to be a hit anytime of the year for breakfast, dessert or an afternoon treat.
It’s refreshing burst of flavors comes from the lemon zest and lemon juice and is light and moist from the Greek yogurt and melted coconut oil.
The cake is delicious on its own but topped with a crunchy oat crust and lemon glaze makes this the ultimate melt in your mouth treat.
One slice of this cake will have you totally on board to enjoy spring – even if the weather outside doesn’t agree.
Adapted from: Brown Eyed Baker