• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar
  • Home
  • Recipe Index
  • About Me
  • Privacy Policy
    • Nutritional Disclaimer

Best Recipe Picks

  • All Recipes
  • Meal Prep
  • Asian
  • Slow Cooker
    • Instant Pot / Pressure Cooker
  • Gluten Free
  • Dessert
  • Reviews
THIS POST MAY CONTAIN AFFILIATE LINKS. PLEASE SEE MY FULL DISCLOSURE POLICY FOR DETAILS.

March 26, 2014

Raspberry Lemon Loaf Cake

Raspberry Lemon Loaf Cake with an oat topping and lemon glaze – a tangy and sweet combination to create a delightfully refreshing cake.

Raspberry Lemon Loaf Cake - Life made Sweeter 2.jpg

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.

Raspberry Lemon Loaf Cake - Life made Sweeter.jpg

 

I’ve been baking up treats that remind me of spring and summer for a few weeks now.

 

Raspberry Lemon Loaf Cake - Life made Sweeter 3.jpg

 

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.

Raspberry-Lemon-Loaf-Cake---Life-made-Sweeter-Collage.jpg

 

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.

 

Raspberry Lemon Loaf Cake - Life made Sweeter 6.jpg

 

Yields 9

Raspberry Lemon Loaf Cake

Raspberry Lemon Loaf Cake with an oat topping and lemon glaze has a tangy and sweet combination to create a delightfully refreshing cake.

15 minPrep Time

45 minCook Time

1 hrTotal Time

Save RecipeSave Recipe
Print Recipe
My Recipes My Lists My Calendar

Ingredients

* 3/4 cup cake flour

* 3/4 cup white whole wheat flour (can substitute all purpose flour)

* 1 teaspoon baking powder

* 1/4 teaspoon salt

* 3 eggs, at room temperature

* 3/4 cup of granulated sugar

* 1/2 cup of Greek yogurt (I used plain non-fat)

* 1/3 cup of coconut oil (melted and cooled)

* 1/4 cup of unsalted butter (melted and cooled)

* 1 tablespoon of lemon zest (from 1 medium lemon)

* 1 tablespoon of fresh lemon juice (from 1/2 lemon)

* 1 and 1/2 teaspoons of pure vanilla extract

* 1/2 cup raspberries (frozen or fresh)

Oat topping

* 1/3 cup all-purpose flour

* 1/3 cup quick or rolled oats

* 1/3 cup light brown sugar, packed

* 3 tablespoons unsalted butter, cold

Lemon Glaze

* 1 and 1/2 cups of powdered sugar

* 2 tablespoons of fresh lemon juice (from about 1 medium lemon)

Instructions

  1. Preheat oven to 350°F. Grease and line the bottom of a 9x5 inch loaf with parchment paper.
  2. Prepare the oat topping
  3. In a small bowl, mix together the flour, oats, and brown sugar. Crumble in the butter with your fingers combining with the flour until pea-sized lumps are left. Set aside in the fridge.
  4. Prepare the loaf cake
  5. In a medium bowl, sift the flours, baking powder and salt together. Set aside
  6. In another bowl, whisk the sugar and lemon zest. Mix in eggs, lemon juice, lemon zest and vanilla extract together. Add the melted butter, coconut oil and Greek yogurt whisking until fully incorporated.
  7. Slowly add the flour mixture to the batter in three additions, whisking gently after each addition until flour is just combined.
  8. Pour batter into prepared loaf pan. Evenly sprinkle with oat topping.
  9. Bake in preheated oven for 15 minutes before turning down the heat to 325°F. Continue baking for 30-35 more minutes, or until tops are a golden brown color and a toothpick comes out clean.
  10. Allow cake to cool completely on wire rack.
  11. Prepare the glaze
  12. Whisk together powdered sugar and 1/2 of the lemon juice. Add more juice slowly as needed since you want it on the thick side. Pour over top of cooled cake.
7.8.1.2
73
https://bestrecipepicks.com/raspberry-lemon-loaf-cake/

Adapted from: Brown Eyed Baker

Share this:

  • Tweet
  • Share on Tumblr

Filed Under: Cake, Dessert Tagged With: easy, lemon, quick bread, Raspberries, summer

Reader Interactions

If you make this or any of my recipes, I'd love to see! Just snap a photo and hashtag it #bestrecipepicks or tag me @bestrecipepicks on Instagram!

Primary Sidebar

Recent Posts

  • Roasted Vegetables

    Roasted Vegetables

    February 15, 2019
  • Chicken Souvlaki Quinoa

    Chicken Souvlaki Quinoa

    January 11, 2019
  • Thumbprint Cookies

    Thumbprint Cookies

    December 4, 2018

Disclosure:

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Disclosure Policy

Copyright 2018 © Best Recipe Picks. All Rights Reserved.