Description
This Raspberry Lemon Poppyseed Loaf Cake blends bright citrus, nutty poppyseeds, and juicy raspberries in a moist, elegant loaf.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 tablespoons poppyseeds
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ⅓ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- ¾ cup buttermilk
- ¼ cup fresh lemon juice
- 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
- 1½ cups fresh raspberries, lightly floured
For the Lemon Glaze:
- 1½ cups powdered sugar
- 3–4 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
Instructions
1. Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. Whisk together flour, poppyseeds, baking powder, and salt.
3. Cream butter and sugar for 3–4 minutes until fluffy. Add eggs one at a time.
4. Mix buttermilk, lemon juice, zest, and vanilla in a measuring cup.
5. Alternate adding dry ingredients and wet mixture to butter mixture.
6. Toss raspberries with flour and fold into the batter gently.
7. Pour into pan, smooth top, and bake for 55–60 minutes.
8. Cool 10 minutes in pan, then transfer to rack and cool 30 minutes more.
9. Whisk glaze ingredients and drizzle over warm loaf.
Notes
- Toss raspberries in flour to prevent sinking.
- Use room temperature ingredients for best texture.
- Avoid overmixing the batter to keep the loaf tender.
- Store tightly wrapped for up to 3 days or freeze for longer.
- Try serving with whipped cream or berry compote.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 31g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 4g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: raspberry lemon loaf, poppyseed cake, citrus loaf, summer baking