Raspberry Lemon Loaf Cake

 

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Raspberry Lemon Loaf Cake with an oat topping and lemon glaze – a tangy and sweet combination to create a delightfully refreshing cake.

Spring finally arrived last week for us.

It was lovely since we still had out-of-town guests stopping by to visit which meant they didn’t have to make the long drive up in the snow.

The warm and bright sunshine was such a nice change from the cold and gloomy weather we’ve been getting all winter.

It didn’t stick around very long though since we are now back to chilly temperatures and some more light snow.

Aah well, I’ll take what I can get – it was really nice while it lasted :)

 

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Even though the weather can’t seem to make up it’s mind, it hasn’t stopped me from baking up treats that remind me of spring and summer.

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This Raspberry Lemon Loaf Cake is studded with plump raspberries and bursting with a bright lemony flavor which will surely get you in the mood for some warmer weather.

It is easy to whip up with no mixer needed and  is sure to be a hit anytime of the year for breakfast, dessert or an afternoon treat.

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It’s refreshing burst of flavors comes from the lemon zest and lemon juice and is light and moist from the Greek yogurt and melted coconut oil.

The cake is delicious on its own but topped with a crunchy oat crust and lemon glaze makes this the ultimate melt in your mouth treat.

One slice of this cake will have you totally on board to enjoy spring – even if the weather outside doesn’t agree ;)

 

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Raspberry Lemon Loaf Cake

Prep Time: 15 minutes

Cook Time: 45 minutes

Yield: One 9x5 inch loaf cake

Raspberry Lemon Loaf Cake with an oat topping and lemon glaze has a tangy and sweet combination to create a delightfully refreshing cake.

Ingredients

  • * 3/4 cup cake flour
  • * 3/4 cup white whole wheat flour (can substitute all purpose flour)
  • * 1 teaspoon baking powder
  • * 1/4 teaspoon salt
  • * 3 eggs, at room temperature
  • * 3/4 cup of granulated sugar
  • * 1/2 cup of Greek yogurt (I used plain non-fat)
  • * 1/3 cup of coconut oil (melted and cooled)
  • * 1/4 cup of unsalted butter (melted and cooled)
  • * 1 tablespoon of lemon zest (from 1 medium lemon)
  • * 1 tablespoon of fresh lemon juice (from 1/2 lemon)
  • * 1 and 1/2 teaspoons of pure vanilla extract
  • * 1/2 cup raspberries (frozen or fresh)
  • Oat topping
  • * 1/3 cup all-purpose flour
  • * 1/3 cup quick or rolled oats
  • * 1/3 cup light brown sugar, packed
  • * 3 tablespoons unsalted butter, cold
  • Lemon Glaze
  • * 1 and 1/2 cups of powdered sugar
  • * 2 tablespoons of fresh lemon juice (from about 1 medium lemon)

Instructions

  1. Preheat oven to 350°F. Grease and line the bottom of a 9x5 inch loaf with parchment paper.
  2. Prepare the oat topping
  3. In a small bowl, mix together the flour, oats, and brown sugar. Crumble in the butter with your fingers combining with the flour until pea-sized lumps are left. Set aside in the fridge.
  4. Prepare the loaf cake
  5. In a medium bowl, sift the flours, baking powder and salt together. Set aside
  6. In another bowl, whisk the sugar and lemon zest. Mix in eggs, lemon juice, lemon zest and vanilla extract together. Add the melted butter, coconut oil and Greek yogurt whisking until fully incorporated.
  7. Slowly add the flour mixture to the batter in three additions, whisking gently after each addition until flour is just combined.
  8. Pour batter into prepared loaf pan. Evenly sprinkle with oat topping.
  9. Bake in preheated oven for 15 minutes before turning down the heat to 325°F. Continue baking for 30-35 more minutes, or until tops are a golden brown color and a toothpick comes out clean.
  10. Allow cake to cool completely on wire rack.
  11. Prepare the glaze
  12. Whisk together powdered sugar and 1/2 of the lemon juice. Add more juice slowly as needed since you want it on the thick side. Pour over top of cooled cake.
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Adapted from: Brown Eyed Baker

Comments

  1. says

    This is so pretty and lovely, Kelly! I was just baking with raspberries last week and just looking at some colorful things helps cheer me up. I can’t wait for Spring to stay permanently. I love any dessert with some lemon, too, so I’m really wishing I could taste this right now. Hope all is well with you, the precious baby, and your fellas. xo

  2. says

    Lovely, Kelly! I’m with you – despite winter’s much overdue departure, I’m already on to spring. Love the combination of raspberry and lemon – what freshness and vibrancy it must bring to each bite. Such a beautiful slice, too – how could anyone resist? Happy Spring to those who wish it to be :)
    Lisa @ Simple Pairings recently posted…turmeric and lemon infused water

  3. says

    I love everything about this cake, Kelly! Raspberries are one of my favourite fruits (even though they’re technically a berry) and they just go so well with lemon. I bet the coconut oil and greek yogurt just makes it perfectly moist and light. So awesome that things are warming up for you and the guests had some nice weather for their stay!
    Katy recently posted…Sweet Potato Curry Burgers

  4. says

    I love how moist and rich this cake looks — and no mixer required? Count me in! The combo of berries and lemon is one of my all-time favorites. They just work so well together. I like that you added a lemon glaze to increase the tartness. This cake would be a big hit in my house, for sure.

  5. says

    As I get older, I prefer citrus cake over chocolate cake – I don’t know what happened to me, but lemon cake is a lot more tempting these days… raspberries are so pretty when they are baked. The color pops out and adds nice texture too. Looks delicious!

  6. says

    This cake looks so beautiful I love the lemon and raspberry combination and that oat topping sounds divine. It’s definitely a cake to get you in the spring mood :D Hope you have a wonderful weekend.

  7. says

    For some reason it didn’t feel like Spring this week – it was pouring rain and filled with gusty winds here in Oregon. Or maybe it was just the usual weather in Oregon. I’ve to agree with Namiko up there – I prefer citrus cakes over chocolate cakes; they are refreshing, fruity and I tend to go for bright colored cakes, hehe just like yours! Aww Kelly, you are awesome, I admire you a lot for not giving up on making amazing desserts. Raspberry and lemon are a delicious combination for a loaf cake….my goodness, it’s midnight and I want to make some cake. Ahhhh, your cake is making me drool for some!

    I head for HK/Taiwan on Monday morning, I can’t wait, thank you so much, Kelly for the list of places to see in HK! We will be staying in Tsim Sha Tsui for a few days (I hope to get some skyline shots), hopefully that will be enough time to see some of HK, perhaps we might take a quick ferry to Macau! I’ll be curious to see what HK offers for vegan/vegetarian foods!

    I hope you have a lovely weekend, Kelly! How is your baby girl?! xx Rika

  8. says

    I can’t believe you’re still posting regularly while taking care of a newborn. You must be a supermom! This cake sounds delicious and the color is just so bright and perfect for spring :)

  9. says

    I didn’t want to comment until I actually baked this . . . and it was amazing! My whole family enjoyed it. The raspberry and lemon flavors play off each other so well. This is the perfect springtime treat, Kelly!

    I hope you are enjoying your time with your new princess and that everyone is doing awesome! xo
    Chastity recently posted…Find a Pediatrician You Love

    • says

      Aaw, that’s wonderful – I’m so glad to hear that you made them and your family enjoyed it :) Thanks Chasity, we are doing great so far – she is definitely keeping me busy hehe but I am really enjoying our time :) Hope you and your beautiful family are doing well :) xo

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