Raspberry Lemon Loaf Cake
A light, moist, and halal-friendly Raspberry Lemon Loaf Cake that balances tart citrus with sweet berries. Finished with a zesty lemon glaze, it's perfect for breakfast or dessert.
- Prep Time: 20 mins
- Cook Time: 50-60 mins
- Total Time: 80 mins
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Halal, Vegetarian
Ingredients
1 ½ cups All-purpose flour
1 cup Granulated sugar
1 ½ teaspoons Baking powder
½ teaspoon Salt
2 Large eggs
½ cup Whole milk
½ cup Vegetable oil
1 teaspoon Alcohol-free vanilla extract
2 tablespoons Lemon zest
¼ cup Fresh lemon juice
1 cup Fresh raspberries
1 cup Powdered sugar
2–3 tablespoons Fresh lemon juice
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line it with parchment paper, leaving an overhang on the long sides
- In a large bowl, whisk together the sifted all-purpose flour, granulated sugar, baking powder, and salt
- In a separate medium bowl, whisk the room-temperature eggs, milk, vegetable oil, alcohol-free vanilla extract, lemon zest, and fresh lemon juice until smooth
- Pour the wet ingredients into the dry ingredients and stir with a spatula just until barely combined; do not overmix
- Gently fold in the fresh raspberries, taking care not to crush them
- Pour the batter into the prepared loaf pan and spread it evenly
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clea
- Let the cake cool in the pan for 10-15 minutes, then lift it out using the parchment paper and transfer to a wire rack to cool completely
- Whisk together the sifted powdered sugar and 2-3 tablespoons of lemon juice to create a pouring consistency, then drizzle over the cooled cake
Notes
Ensure all ingredients, including vanilla and white chocolate chips (if used), are halal certified.
Room temperature eggs and milk help the batter emulsify better.
Do not overmix the batter to avoid a tough or dense loaf.
If using frozen raspberries, do not thaw them completely before folding into the batter.
The cake must be completely cool before adding the glaze to prevent it from melting into the crumb.
Store at room temperature for 2-3 days or refrigerate for 5-7 days.
Nutrition
- Serving Size: 1 slice
- Calories: 280 kcal
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 35 mg
Find it online: https://fabiloustaste.com/raspberry-lemon-loaf-cake/