Description
A zesty, moist lemon cake studded with fresh raspberries and topped with a tart citrus glaze. The perfect balance of summer flavors in a classic loaf form.
Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 2 tbsp lemon zest
- 2 cups all-purpose flour
- 1.5 tsp baking powder
- 1/2 tsp salt
- 1/2 cup Greek yogurt
- 1 cup fresh raspberries
- 1 cup powdered sugar (for glaze)
- 2 tbsp fresh lemon juice (for glaze)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- Cream butter and sugar until light and fluffy.
- Beat in eggs and lemon zest until well combined.
- Whisk flour, baking powder, and salt; fold into the wet ingredients along with Greek yogurt.
- Gently fold in raspberries.
- Pour batter into pan and bake for 50-60 minutes.
- Cool completely, then whisk powdered sugar and lemon juice together to glaze the top.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American