Lemon Raspberry Loaf Cake
Ingredients
- 3 large eggs
- 1 cup granulated sugar
- 1½ cups milk
- ½ cup vegetable oil
- Zest of 2 lemons
- 3½ cups all-purpose flour
- 1 packet (2 tsp) vanilla sugar or 1 tsp vanilla extract
- 1 packet (2¼ tsp) baking powder
- 1–1½ cups fresh or frozen raspberries (lightly coated in flour)
- Sliced almonds (optional)
Cream Cheese Glaze
- 2 tbsp cream cheese
- 1 tbsp powdered sugar
- 1–2 tsp fresh lemon juice
Instructions
- Preheat the oven to 350°F (180°C). Grease a loaf pan.
- Beat the eggs and sugar for 3–4 minutes until pale and fluffy.
- Add the milk, vegetable oil, lemon zest, and vanilla. Mix well.
- Fold in the flour and baking powder until just combined.
- Pour half of the batter into the loaf pan.
- Sprinkle half of the floured raspberries over the batter.
- Add the remaining batter, then top with the rest of the raspberries. Sprinkle with sliced almonds if desired.
- Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely.
Glaze
Mix the cream cheese, powdered sugar, and lemon juice until smooth. Drizzle over the cooled cake before serving.
This cake is moist, bright with fresh lemon flavor, and bursting with juicy raspberries—perfect for breakfast, brunch, or afternoon tea.
