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To create a delightful Lemon Raspberry Loaf Cake, gather the following ingredients: - 1 ½ cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ¼ teaspoon salt - ½ cup unsalted butter, softened - 1 cup granulated sugar - 2 large eggs - Zest of 1 lemon - 2 tablespoons fresh lemon juice - ½ teaspoon vanilla extract - ½ cup plain yogurt - 1 cup fresh raspberries (plus extra for garnish) - Powdered sugar for dusting Each ingredient plays a key role in making this cake both moist and flavorful. The all-purpose flour provides structure while the baking powder and soda help it rise. The salt balances the sweetness, and the unsalted butter ensures richness. Granulated sugar adds sweetness, and eggs help bind everything together. Lemon zest and juice give the cake a bright, tangy flavor. The vanilla extract offers warmth, while yogurt keeps the loaf moist. Fresh raspberries add a burst of fruitiness, making each bite special. Finally, a light dusting of powdered sugar adds a beautiful finish. When you have all your ingredients ready, you will be set to create an amazing treat. Happy baking! 1. Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan. Set it aside. 2. In a medium bowl, whisk together the dry ingredients. This includes 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ¼ teaspoon of salt. Set this mix aside. 3. In a large bowl, cream ½ cup of softened unsalted butter with 1 cup of granulated sugar. Mix until the mixture is light and fluffy. This step takes about 3-4 minutes. 4. Add 2 large eggs one at a time. Mix well after each egg. Next, add the zest of 1 lemon, 2 tablespoons of fresh lemon juice, and ½ teaspoon of vanilla extract. Mix until just combined. 5. Now, alternate adding the dry flour mix and ½ cup of plain yogurt into the butter mixture. Start and end with the flour. Mix until just combined. Avoid overmixing to keep the cake light. 6. Gently fold in 1 cup of fresh raspberries. Be careful not to break them. This keeps the raspberries whole and juicy in your cake. 7. Pour the batter into the prepared loaf pan. Smooth the top with a spatula. 8. Bake for 50-60 minutes. To check for doneness, insert a toothpick into the center. If it comes out clean, your cake is ready. 9. Let the loaf cool in the pan for 10 minutes. After that, transfer it to a wire rack to cool completely. Dust the top with powdered sugar and garnish with extra fresh raspberries before serving. To bake a perfect loaf cake, start by avoiding overmixing. When you mix the batter too much, your cake can turn out tough. Mix until just combined; a few lumps are okay. This keeps the cake light and fluffy. Next, ensure your oven temperature is right. Use an oven thermometer to check accuracy. A too-hot oven can burn the outside while leaving the inside raw. Bake at 350°F (175°C) for the best results. When serving your loaf, slice it on a decorative platter. Garnish with fresh raspberries and lemon wedges. This adds a pop of color and makes it look special. For the best taste, serve it fresh. Pair it with tea or coffee for a nice treat. The flavors blend well, making each bite delightful. If your loaf sinks in the middle, it might be due to too much liquid or not enough baking powder. Check your measurements next time. If your cake comes out dry or dense, it may be overbaked. Use a toothpick to test for doneness. Insert it in the center; it should come out clean but not dry. If you find your cake dense, try adding more yogurt for moisture. {{image_2}} You can mix it up with flavors. Try adding other fruits like blueberries or strawberries. These fruits give the loaf a new taste. You can also top your cake with lemon curd or cream cheese frosting. Both add a creamy touch that pairs well with the tartness of lemons. For those who need gluten-free options, you can use almond flour or gluten-free flour blends. These swaps keep the cake light and tasty. If you want a vegan version, replace eggs with flaxseed meal or applesauce. Use a non-dairy yogurt for moisture. This way, everyone can enjoy the cake! Can I use frozen raspberries instead of fresh? Yes, you can use frozen raspberries. Just remember to thaw them first. Drain any excess liquid. This prevents the batter from getting too wet. Frozen raspberries might not hold their shape as well, but they still taste great! How do I tell if my loaf is fully baked? To check if your loaf is done, insert a toothpick into the center. If it comes out clean, your cake is ready. You can also gently press the top; if it springs back, it’s baked through. What can I substitute for plain yogurt? If you don’t have yogurt, you can use sour cream or buttermilk. Both options add moisture and tang. You can also try applesauce for a lighter version. Just keep the same amount when you swap. This lemon raspberry loaf cake is a treat you can enjoy. Each serving has around 200 calories. It offers a good mix of carbs, fats, and proteins. The raspberries add fiber and vitamins. The yogurt provides protein and calcium too. This cake has a balance of sweet and tart flavors. Pair this lovely loaf with drinks like tea or coffee. A light herbal tea complements the lemon flavor well. You can also enjoy it with a glass of cold lemonade. For a special touch, serve it with whipped cream or a scoop of vanilla ice cream. This cake is perfect for brunch or afternoon snacks! In this post, we explored how to make a delicious lemon raspberry loaf cake. We covered key ingredients, step-by-step instructions, and tips for success. You learned how to avoid common baking issues and saw options for flavor and dietary variations. Remember, storing leftovers properly can keep your cake fresh. Enjoy sharing this treat with friends and family, or savor it on your own. Baking is fun, and with these guidelines, you'll create a delightful dessert every time. Happy baking!

Lemon Raspberry Loaf Cake

Indulge in the sunshine with this delightful Lemon Raspberry Bliss Loaf Cake! Bursting with fresh flavors and a perfect balance of sweetness, this cake is a delightful treat for any occasion. Follow our easy step-by-step instructions to create a memorable dessert that’s sure to impress. Click through to discover the full recipe and tips for a stunning presentation. Don’t miss out on this deliciousness! #LemonRaspberryCake #LoafCakeRecipe #BakingFromScratch #DessertIdeas
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Ingredients
  

1 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

Zest of 1 lemon

2 tablespoons fresh lemon juice

½ teaspoon vanilla extract

½ cup plain yogurt

1 cup fresh raspberries (plus extra for garnish)

Powdered sugar for dusting

Instructions
 

Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan and set aside.

    In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

      In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.

        Add in the eggs, one at a time, mixing well after each addition. Incorporate the lemon zest, lemon juice, and vanilla extract until just combined.

          Alternate adding the dry flour mixture and the yogurt into the butter mixture, beginning and ending with the flour. Mix until just combined; do not overmix.

            Gently fold in the fresh raspberries, taking care not to break them.

              Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.

                Allow the loaf to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

                  Once cooled, dust the top with powdered sugar and garnish with extra fresh raspberries.

                    Prep Time: 20 minutes | Total Time: 1 hour 10 minutes | Servings: 8

                      - Presentation Tips: Serve the loaf sliced on a decorative platter, with a side of fresh raspberries and lemon wedges for a vibrant touch.