Lemon Raspberry Loaf Cake
Our family, including our beloved Grandma Lorraine, who famously told us that “there’s not much in life that can’t be made better with butter,” has made developing the perfect batch of butter our family legacy. This goal is more than 125 years in the making, a passion passed on from generation to generation, including our children, who make up generation six.
The end result is a line high butterfat butter in multiple, dreamy flavors, from sea salt butter to the garlic herb variety.
You can grab the rolled version of our butter — or the classic sticks you’ll often find on store shelves — from your local market or specialty store, by using our location tool.
So, without further ado, here’s In Bloom Bakery’s recipe for Lemon Raspberry Loaf Cake:
Ingredients
For the Lemon Raspberry Loaf Cake
1/2 cup softened Minerva Dairy Unsalted Butter
1 1/4 cup granulated white sugar
3 eggs
1/2 tsp vanilla
1/2 cup buttermilk
1/2 cup sour cream
2 tbsp fresh lemon juice
1 tbsp lemon zest
1 3/4 cup all purpose flour
1/2 tsp salt
1 tsp baking powder
1/4 tsp baking soda
6 oz fresh raspberries
For the Lemon Raspberry Glaze
1/4 cup fresh raspberries
2 1/4 cups powdered sugar
3 tbsp lemon juice
Cooking Steps
For the Lemon Raspberry Loaf Cake
Preheat the oven to 350 degrees.
Start by creaming 1/2 cup of softened, unsalted butter and 1 1/4 cups granulated white sugar together.
Then add in 3 eggs and 1/2 tsp vanilla and mix with an electric mixer until light and fluffy, about 5 minutes.
Next add in 1/2 cup of buttermilk, 1/2 cup of sour cream, 2 tbsp lemon juice and 1 tbsp lemon zest and combine.
Then sift 1 3/4 cups of flour, 1/2 tsp of salt, 1 tsp of baking powder and 1/4 tsp of baking soda together.
Add the dry ingredients to the wet ingredients and combine.
Finally, fold in the raspberries.
Pour the batter into a greased 9x5x3 loaf pan and bake at 350 degrees for 65-70 minutes, or until a toothpick comes out clean from the center.
Let the loaf cake cool in the pan for 20 minutes, then transfer it to a cooling rack to completely cool.
For the Lemon Raspberry Glaze
While the loaf cake cools make the lemon raspberry icing glaze. Puree 1/4 cup of fresh raspberries then press the raspberry puree through a sieve.
Sift 2 1/4 cups of powdered sugar into a bowl and add the strained raspberry puree and 3 tbsp of lemon juice. Mix until smooth.
Once the loaf cake is cooled, pour the glaze over it and allow it to set. Then serve the loaf cake!
The loaf cake will stay fresh for three days in an airtight container.
