Description
A delightful loaf cake filled with zesty lemon and sweet raspberries, perfect for any occasion.
Ingredients
- 1/2 cup butter (room temperature)
- 1 cup sugar
- 1 teaspoon vanilla extract
- 3 eggs (room temperature)
- 1 tablespoon lemon zest
- 2 cups flour
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/4 cup lemon juice (about 3 big lemons)
- 1/2 cup buttermilk (room temperature)
- 2 1/2 teaspoons poppy seeds
- 1 pint raspberries
Instructions
- Preheat your oven to 325°F and line your loaf pan with parchment paper.
- In a mixing bowl, combine the butter and sugar. Beat them together for five minutes until light and fluffy.
- Mix in the vanilla extract and lemon zest.
- Add the eggs, one at a time, ensuring each one is fully incorporated.
- In a separate bowl, sift together the flour, baking soda, baking powder, salt, and poppy seeds.
- Measure out the buttermilk and lemon juice, mixing them together.
- Alternately add the dry and wet ingredients into the butter mixture, mixing on low speed until nearly combined.
- Gently fold in the raspberries with a spatula.
- Pour the batter into the prepared loaf pan.
- Bake for 60 minutes, turning the pan after 30 minutes for even baking.
- Allow the loaf to cool before removing it from the pan.
Notes
For an added touch, consider drizzling a lemon glaze on top of the cake before serving.
