Raspberry Loaf Cake
July 19th is National Raspberry Cake Day, and we’ve found the perfect way to celebrate! We think that it’s pretty hard to beat the fresh flavor of a juicy raspberry eaten moments after being picked, but we’ve found a close competitor in this recipe for raspberry loaf cake. A mouthwatering mix, sweet raspberry and zesty lemon are the star ingredients in this dessert, and raspberry loaf cake offers a great way to use some seasonal ingredients this summer!
Serve each slice with a generous helping of cream cheese frosting, and top it off with a cluster of chilled raspberries and a light dusting of powdered sugar for garnish.
Raspberry Loaf Cake
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup lemon yogurt
- 1 cup granulated sugar
- 3 eggs
- Zest of one lemon, grated
- 1/2 teaspoon pure vanilla extract
- 1/2 cup vegetable oil
- 1 1/2 cups fresh raspberries, plus extra for garnish
- Preheat oven to 350 degrees F. Prepare a loaf pan with cooking spray and set aside.
- Sift flour, baking powder and salt into the bowl of mixer.
- Combine yogurt, sugar, zest, eggs and vanilla and add to dry ingredients.
- Mix until smooth, then add oil.
- Toss raspberries with a tablespoon of flour to coat, gently fold into batter.
- Pour into prepared pan and bake 50 minutes, or until cake tests done.
- Cool completely before frosting.
Cream Cheese Frosting
- 1/4 cup butter, softened
- 1/4 cream cheese, softened
- 1 cup confectioners’ sugar
- Beat butter and cream cheese until smooth.
- Add sugar in batched, scraping the bowl between each addition.
- Combine until smooth.
- Spread on cooled cake.
Looks amazing cant wait to try it
Ohhhh, yum, I wish I could just pick that slice right off the screen!
Went raspberrie picking and couldn't wait to make this cake. Thank you for such a great recipe. Everyone at work enjoyed it.