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+ servings

Raspberry Lemon 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.
Course Breakfast, Dessert
Cuisine American
Keyword brunch recipe ideas, easy recipe for breakfast, lemon loaf with raspberry
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 9
Calories 402 kcal


  • 3/4 cup cake flour
  • 3/4 cup white whole wheat flour can substitute with all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 eggs room temperature
  • 3/4 cup granulated sugar
  • 1/2 cup Greek yogurt I used plain non-fat
  • 1/3 cup coconut oil melted and cooled
  • 1/4 cup unsalted butter melted and cooled
  • 1 tablespoon lemon zest from 1 medium lemon
  • 1 tablespoon fresh lemon juice from 1/2 lemon
  • 1-1/2 teaspoon 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:

  • 1-1/2 cups powdered sugar
  • 2 tablespoons fresh lemon juice from about 1 medium lemon


  1. Preheat oven to 350 degrees F. Grease and line the bottom of a 9x5 inch loaf with parchment paper.

Prepare The Oat Topping:

  1. 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.

Prepare The Loaf Cake:

  1. In a medium bowl, sift the flours, baking powder and salt together. Set aside
  2. 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.
  3. Slowly add the flour mixture to the batter in three additions, whisking gently after each addition until flour is just combined.
  4. Pour batter into prepared loaf pan. Evenly sprinkle with oat topping.
  5. 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.
  6. Allow cake to cool completely on wire rack.

Prepare The Glaze:

  1. 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.
Nutrition Facts
Raspberry Lemon Loaf Cake
Amount Per Serving (1 1" slice)
Calories 402 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 13g65%
Cholesterol 78mg26%
Sodium 94mg4%
Potassium 138mg4%
Carbohydrates 53g18%
Fiber 2g8%
Sugar 32g36%
Protein 6g12%
Vitamin A 355IU7%
Vitamin C 4.5mg5%
Calcium 61mg6%
Iron 1.1mg6%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.