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
  1. Preheat oven to 350 degrees F. Prepare a loaf pan with cooking spray and set aside.
  2. Sift flour, baking powder and salt into the bowl of mixer.
  3. Combine yogurt, sugar, zest, eggs and vanilla and add to dry ingredients.
  4. Mix until smooth, then add oil.
  5. Toss raspberries with a tablespoon of flour to coat, gently fold into batter.
  6. Pour into prepared pan and bake 50 minutes, or until cake tests done.
  7. Cool completely before frosting.

Cream Cheese Frosting

  • 1/4 cup butter, softened
  • 1/4 cream cheese, softened
  • 1 cup confectioners’ sugar
  1. Beat butter and cream cheese until smooth.
  2. Add sugar in batched, scraping the bowl between each addition.
  3. Combine until smooth.
  4. Spread on cooled cake.

Comments (3)


Went raspberrie picking and couldn't wait to make this cake. Thank you for such a great recipe. Everyone at work enjoyed it.