Go Back
Sliced Raspberry Lemon Poppyseed Loaf Cake with fresh raspberries on a plate

Raspberry Lemon Poppyseed Loaf Cake

A bright and tart loaf cake featuring lemon, juicy raspberries, and a delicate poppyseed crunch. Perfect for brunch or a sweet finish to dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Breakfast, Brunch, Dessert
Cuisine: American, Bakery
Calories: 250
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1/2 cup butter, room temperature Use unsalted for better flavor.
  • 1 cup sugar Granulated sugar is best.
  • 1 teaspoon vanilla extract
  • 3 pieces eggs, room temperature
  • 1 tablespoon lemon zest From about 1 lemon.
  • 2 cups flour
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/4 cup lemon juice About 3 large lemons.
  • 1/2 cup buttermilk, room temperature
  • 2 1/2 teaspoons poppyseeds
  • 1 pint raspberries, fresh Thawed and dried if using frozen.
Glaze Ingredients
  • 1/2 cup powdered sugar For the glaze.
  • 1 tablespoon water
  • lemon juice, a squeeze For added flavor in the glaze.
  • optional: pink food coloring For visual appeal.

Method
 

Preparation
  1. Preheat your oven to 325°F and line a standard loaf pan with parchment paper.
  2. In a mixing bowl, cream together the butter and sugar for 5 minutes until light and fluffy.
  3. Mix in the vanilla extract and lemon zest, then add eggs one at a time.
  4. In another bowl, sift together flour, baking soda, baking powder, salt, and poppyseeds.
  5. Mix the buttermilk and lemon juice together in a separate bowl.
  6. Add the dry ingredients and the buttermilk-lemon mixture to the butter mixture alternatingly, beginning and ending with dry ingredients.
  7. Fold in the fresh raspberries gently.
  8. Pour the batter into the prepared loaf pan and smooth the top.
Baking
  1. Bake for 60 minutes, turning the pan halfway at 30 minutes.
  2. Cool in the pan for 10-15 minutes, then lift out to cool on a wire rack.
Glazing
  1. For the glaze, whisk powdered sugar with lemon juice and water until smooth.
  2. Pour the glaze over the cooled loaf and let set before slicing.

Notes

Store the glazed loaf in an airtight container for up to 4 days. You can freeze unglazed loaves for up to 3 months.