A tender raspberry lemon poppyseed loaf cake, bursting with raspberry and lemon flavor! This soft, delicious cake has a layer of lemon icing on top.
The thing I love about this lemon poppyseed loaf cake is just how versatile it is. You can add just about any berry to get a whole new flavor! I often use it for a raspberry loaf cake, like today’s recipe, or blueberry.
Loaf cake is the perfect treat to make for breakfast or brunch. I love to keep it chilled in the fridge and slice a piece in the morning to have with a hot cup of coffee.
If you opt to leave off the lemon icing on top, try smearing on a thin layer of cream cheese. It’s delicious!
About 15 years ago, Starbucks used to sell the most delicious raspberry poppyseed muffins. I like to think that this is a close variation of it. And I definitely put cream cheese on that muffin. Not sure how that even started?
Mother’s Day just passed, so next year this would be a really special thing to make for Mom. I actually made my Great Grandma’s cinnamon apple dutch baby a few days prior, then buttermilk biscuits the day of.
What’s In Raspberry Lemon Poppyseed Loaf Cake
Read on to see what’s in this loaf cake and any substitutions I have for you.
- butter – reach for 100% butter, not margarine
- sugar – I use cane sugar for this recipe, you can use white sugar
- vanilla extract
- flour – this recipe hasn’t been tested with anything but all purpose flour, if you want to try it gluten free I’ve had success with other recipes using Bobs Red Mill 1:1 gf flour
- baking soda
- baking powder
- lemon zest
- lemon juice
- buttermilk – if you don’t have buttermilk on hand you can make your own by combining milk and lemon juice or milk and vinegar
- raspberries – fresh is best, frozen will be too soggy once you unfreeze them
- powdered sugar – you’ll need powdered sugar for the lemon icing
- pink food coloring – if you want your icing to be pink you’ll need a drop of food coloring, otherwise you can leave it out and the icing will be white
How To Make Raspberry Lemon Poppyseed Loaf Cake
To make your raspberry lemon poppyseed loaf cake, you’ll want to start by beating together the butter and sugar. Light and fluffy is what you are looking for.
I prefer to use a stand mixer, so I can set the speed and get the rest of the ingredients ready to add. If you don’t have a stand mixer, that’s okay, a regular hand mixer works.
To your creamed butter and sugar add in the vanilla extract and eggs. Blend the eggs in well but don’t beat them. Just until the batter looks smooth. Then mix in the lemon zest.
Sift together the dry ingredients into a bowl and measure out the lemon juice and buttermilk. If you use a glass measuring cup for the buttermilk and fill it to 1/2 cup then you can squeeze in lemon juice until it reaches 3/4 cup.
Alternate adding dry ingredients and wet into the batter. The batter should be a pale yellow color and smell amazing! Add the blueberries, use a spatula to mix these in.
Line a loaf pan with parchment paper and pour in the batter. Bake for a total of 60 minutes, turning the pan half way through. Then let it cool, add your icing and serve!
Don’t fret – this is good! It means you’ve baked it properly, getting that crack on the top means you’ll have the best results.
Yes! I suggest blueberries.
The ration is 1 cup of milk to 1 tablespoon of lemon juice. This recipe calls for 1/2 cup of buttermilk so you’ll need 1/2 cup of milk and 1/2 tbsp lemon juice. Stir it together and let it sit for 10 minutes until it starts looking curdled.
More Lemon Flavored Baked Goods
- 1/2 c butter, room temp
- 1 c sugar
- 1 tsp vanilla extract
- 3 eggs, room temp
- 1 tbsp lemon zest
- 2 c flour
- 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 3/4 tsp salt
- 1/4 c lemon juice (about 3 big lemons)
- 1/2 c buttermilk, room temp
- 2 1/2 tsp poppyseeds
- 1 pint raspberries
- 1/2 c powdered sugar
- 1 tbsp water
- lemon juice, a squeeze
- optional: pink food coloring
- Preheat oven to 325
- Line a loaf pan with parchment paper
- Add the butter and sugar to a mixing bowl (or bowl of a stand mixer)
- Beat the butter and sugar, for 5 minutes until it is light and fluffy
- Mix in the vanilla extract and lemon zest
- Add the eggs, one at a time, until combined
- In a separate bowl, sift together the flour, baking soda, baking powder, salt and poppyseeds
- Measure out the buttermilk and lemon juice, mix the two together (see notes)
- Alternately add the dry ingredients and the wet ingredients into your bowl, mixing on low until almost combined
- Use a spatula to mix in the raspberries
- Pour the batter in to the loaf pan
- Bake for 60 minutes, half way through (at 30 minutes) turn the pan and continue baking
- To make the glaze combine sifted powdered sugar and lemon juice, a little at a time - it should be thin but not runny, to this add a drop of pink food coloring if you like
- Pour this over the loaf and serve
Use a glass measuring cup to measure 1/2 cup of buttermilk and squeeze in the lemon juice until the line reaches 3/4 cup
To check for doneness, insert a toothpick in to the center of the loaf cake - if it comes out clean it is done, if not bake an additional minute or two at a time
This raspberry lemon poppyseed loaf cake tasted even better after 24 hours!
Keep chilled in the fridge, wrapped in plastic wrap
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Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 318Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 81mgSodium: 431mgCarbohydrates: 50gFiber: 3gSugar: 28gProtein: 5g
This information comes from online calculators. Although moderncrumb.com attempts to provide accurate nutritional information, these figures are only estimates.