Lemon Raspberry Loaf Cake is a moist, flavorful quick bread made with fresh raspberries, lemon, olive oil, and ricotta cheese. This lemon raspberry loaf is easy to make and perfect for breakfasts, brunches, or a simple dessert.
REVIEW: We loved it. It was easy to make and even easier to eat. The lemon sugar on top adds a bright, zesty finish. This one will be in my regular rotation—fantastic recipe.
This lemon raspberry loaf has a tender crumb and a fresh balance of sweet and tart. It bakes in a standard 9×5 loaf pan and comes together quickly. For extra richness and a denser, pound-cake-like texture, ricotta is folded into the batter.
If you enjoy ricotta-based bakes, try a lemon ricotta bundt or a raspberry ricotta cake. For a lighter summer option, a lemon mascarpone tart is also lovely.
You’ll Love Lemon Raspberry Loaf Cake!
This loaf is simple, reliable, and bursting with fresh lemon and raspberry flavor. It’s ideal for serving with coffee or tea, and you can finish it with a light lemon glaze, powdered sugar, or the lemon-infused sugar topping suggested below.
To highlight the lemon, rub lemon zest into the sugar to make a fragrant lemon sugar—reserve a bit to sprinkle on top before baking for a crisp, citrusy finish. Allow the loaf to cool completely before slicing so the crumb sets cleanly.
Ingredients and Substitutions
- All-purpose flour – regular all-purpose works well; cake flour can be used for a lighter crumb.
- Baking powder – ensures proper rise; do not substitute baking soda unless adjusting acid.
- Salt – kosher or fine salt to balance flavor.
- Granulated sugar – used in the batter and combined with lemon zest for topping.
- Lemon – both zest and juice from one large lemon; fresh is recommended.
- Olive oil – can be swapped for vegetable or canola oil.
- Ricotta cheese – gives moisture and richness; Greek yogurt or sour cream can be used as substitutes.
- Large eggs – provide structure and richness.
- Vanilla extract – adds warmth and depth.
- Milk – any milk will do to loosen the batter slightly.
- Raspberries – fresh or thawed frozen raspberries; toss with a bit of flour to help prevent sinking.
How To Make Raspberry Lemon Loaf Cake with Ricotta
Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper and set aside.
Step 1 — Dry ingredients: Whisk together the flour, baking powder, and salt in a medium bowl; set aside.
Step 2 — Lemon sugar and wet ingredients: Combine the granulated sugar with lemon zest and rub together to release the oils. Reserve two tablespoons of the lemon sugar for the top.
In a large bowl, beat the lemon-scented sugar with the ricotta and olive oil until smooth and slightly fluffy. Add eggs, milk, lemon juice, and vanilla; mix until well combined.
Step 3 — Combine and fold: Stir the dry ingredients into the wet mixture until just combined. Gently fold in the raspberries with a rubber spatula to avoid crushing them.
Step 4 — Bake: Pour the batter into the prepared loaf pan and sprinkle the reserved lemon sugar over the top. Bake on the center rack for 55–60 minutes, or until a toothpick inserted into the center comes out clean and the top is lightly golden.
Cool the loaf in the pan for 20 minutes, then remove it to a wire rack to cool completely. Slice with a serrated knife once fully cooled.
Recipe Tips
- If your ricotta is watery, drain it in a fine mesh sieve set over a bowl for 15–30 minutes to avoid thinning the batter.
- For an alternate finish: a light lemon glaze, a dusting of powdered sugar, or a cream cheese frosting all work well.
- Fresh raspberries give the best texture; if using frozen, thaw and drain them before folding into the batter to minimize extra moisture.
- Store cooled slices in an airtight container at room temperature for up to 2 days, refrigerated for up to a week, or frozen for up to 2–3 months.
Frequently Asked Questions About Lemon Raspberry Cake
How should I store the loaf?
Keep the cooled loaf in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate up to a week or freeze wrapped tightly for 2–3 months.
Can I add almond flavor?
Yes — add 1/2 teaspoon of almond extract to the batter for a subtle almond note. Use sparingly so it doesn’t overpower the lemon.
More Loaf Recipes!
-
Lemon Summer Squash Bread
-
Chocolate Zucchini Banana Bread Recipe
-
Hummingbird Bread with Cream Cheese Frosting
-
Pumpkin Walnut Raisin Bread
Lemon Raspberry Loaf
Equipment
- 9 x 5 inch loaf pan
Ingredients
- 2 cups all-purpose flour (270 grams)
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- ¾ cup granulated sugar
- 1 tablespoon lemon zest (from one lemon)
- 1 cup ricotta cheese, drained
- ⅓ cup olive oil
- 2 large eggs
- ¼ cup milk
- 2–3 tablespoons lemon juice (from one lemon)
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
Instructions
- Preheat oven to 350°F. Grease a 9 x 5 inch loaf pan or line with parchment paper; set aside.
- In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
- In a large bowl, combine the sugar and lemon zest. Rub the zest into the sugar and reserve 2 tablespoons for the topping.
- Add the ricotta and olive oil to the lemon sugar and beat until smooth and fluffy, about 3 minutes. Add the eggs, milk, lemon juice, and vanilla; beat until combined.
- Stir the flour mixture into the wet ingredients until just combined. Fold in the raspberries gently with a rubber spatula.
- Pour the batter into the prepared pan and sprinkle the reserved lemon sugar over the top.
- Bake on the center rack for 55–60 minutes, or until a toothpick inserted into the center comes out clean and the top is lightly golden. Cool in the pan for 20 minutes, then remove to a wire rack to cool completely.
Notes
- If ricotta is watery, drain it in a fine mesh sieve over a bowl before using.
- Try a lemon glaze, powdered sugar, or cream cheese frosting for a different finish.
- Use fresh raspberries when possible; if using frozen, thaw and drain before folding in.
- Let the loaf cool completely before slicing to achieve clean slices.
- Store leftovers in an airtight container at room temperature for up to 2 days, refrigerated up to a week, or frozen up to 2–3 months.
Nutrition
Carbohydrates: 31 g |
Protein: 6 g |
Fat: 10 g
Please leave a comment or rating below if you try it.