Raspberry Lemon Poppyseed Loaf (Printable Version)
A moist, zesty loaf cake loaded with fresh raspberries, lemon zest, and crunchy poppy seeds with an optional tangy glaze.
# What You'll Need:
→ Dry Ingredients
01 - 1 3/4 cups all-purpose flour
02 - 1 1/2 tsp baking powder
03 - 1/4 tsp baking soda
04 - 1/4 tsp salt
05 - 1 1/2 tbsp poppy seeds
→ Wet Ingredients
06 - 1/2 cup unsalted butter, softened
07 - 1 cup granulated sugar
08 - 2 large eggs, room temperature
09 - 1/3 cup sour cream
10 - 1/3 cup whole milk
11 - Zest of 2 lemons
12 - 1/4 cup fresh lemon juice
13 - 1 tsp pure vanilla extract
→ Fruit
14 - 1 cup fresh raspberries (or frozen, unthawed)
15 - 1 tbsp flour for tossing raspberries
→ Lemon Glaze
16 - 1 cup powdered sugar
17 - 2–3 tbsp fresh lemon juice
# Directions:
01 - Preheat oven to 350°F. Grease and line a 9x5-inch loaf pan with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, salt, and poppy seeds until well combined.
03 - In a large bowl, beat butter and sugar with an electric mixer until light and fluffy, about 2–3 minutes.
04 - Add eggs one at a time, mixing well after each addition. Mix in lemon zest, lemon juice, sour cream, milk, and vanilla until fully incorporated.
05 - Gradually fold in the dry ingredients until just combined; do not overmix.
06 - Toss raspberries with 1 tbsp flour to prevent sinking, then gently fold them into the batter.
07 - Spoon batter into prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. Tent loosely with foil after 35 minutes if browning too quickly.
08 - Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
09 - Whisk powdered sugar and lemon juice until smooth. Drizzle over cooled loaf before serving.
# Expert Tips:
01 -
- The tart raspberries cut through the sweet buttery cake in a way that keeps you coming back for just one more slice
- It strikes that perfect balance between fancy enough for brunch but simple enough for a Tuesday afternoon snack
02 -
- Test for doneness with a toothpick in the center, and if it comes out with a few moist crumbs attached rather than completely clean, that is actually perfect
- Using frozen raspberries without thawing them first prevents them from turning the entire batter an unappetizing grayish pink
03 -
- Room temperature ingredients are not optional here, they are essential for the texture
- Do not open the oven door before 40 minutes have passed or the center may collapse