Raspberry Lemon Poppyseed Loaf (Print Page)
Moist loaf cake with fresh raspberries, bright lemon flavor, and crunchy poppy seeds. Perfect for brunch or afternoon tea.
# 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 tossing raspberries)
→ Lemon Glaze
16 - 1 cup powdered sugar
17 - 2-3 tablespoons fresh lemon juice
# Directions:
01 - Preheat oven to 350°F. Grease a 9x5-inch loaf pan and line with parchment paper.
02 - Whisk together flour, baking powder, baking soda, salt, and poppy seeds in a medium bowl.
03 - Beat butter and sugar with electric mixer until light and fluffy, approximately 2-3 minutes.
04 - Add eggs one at a time, mixing well after each addition. Mix in lemon zest, lemon juice, sour cream, milk, and vanilla until fully combined.
05 - Gradually fold dry ingredients into wet mixture until just combined. Avoid overmixing to prevent dense texture.
06 - Toss raspberries with 1 tablespoon flour to prevent sinking, then gently fold into batter.
07 - Transfer batter to prepared loaf pan and smooth top. Bake for 50-60 minutes until toothpick inserted in center comes out clean. Tent with foil after 35 minutes if browning too quickly.
08 - Allow cake to cool in pan for 15 minutes, then remove and transfer to wire rack to cool completely.
09 - Whisk powdered sugar and lemon juice until smooth. Drizzle over cooled loaf before serving.
# Expert Tips:
01 -
- The texture is incredibly moist but still light enough to not feel heavy after a slice
- Lemon and raspberries are one of those combinations that just works every single time
02 -
- Room temperature ingredients are not optional here, cold butter or eggs will ruin your texture
- The toothpick test should be done in the center, not the edges, to avoid underbaking
03 -
- Zest your lemons before juicing them, it is impossible to zest a squeezed lemon properly
- The glaze consistency should slowly drizzle off a spoon but not run off completely