Raspberry Lemon Poppyseed Loaf (Printable)
Moist loaf cake with fresh raspberries, lemon zest, and crunchy poppy seeds topped with tangy glaze.
# What You Need:
→ Dry Ingredients
01 - 1 3/4 cups all-purpose flour
02 - 1 1/2 teaspoons baking powder
03 - 1/4 teaspoon baking soda
04 - 1/4 teaspoon salt
05 - 1 1/2 tablespoons poppy seeds
→ Wet Ingredients
06 - 1/2 cup unsalted butter, softened
07 - 1 cup granulated sugar
08 - 2 large eggs, room temperature
09 - 1/3 cup sour cream
10 - 1/3 cup whole milk
11 - Zest of 2 lemons
12 - 1/4 cup fresh lemon juice
13 - 1 teaspoon pure vanilla extract
→ Fruit
14 - 1 cup fresh raspberries
15 - 1 tablespoon flour for coating raspberries
→ Lemon Glaze
16 - 1 cup powdered sugar
17 - 2-3 tablespoons fresh lemon juice
# How-To Steps:
01 - Preheat oven to 350°F. Grease a 9x5-inch loaf pan and line with parchment paper.
02 - Whisk together flour, baking powder, baking soda, salt, and poppy seeds in a medium bowl until well combined.
03 - Beat softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, approximately 2-3 minutes.
04 - Add eggs one at a time, mixing thoroughly after each addition. Blend in lemon zest, lemon juice, sour cream, milk, and vanilla extract until smooth.
05 - Gradually fold dry ingredients into wet mixture using a rubber spatula until just incorporated. Take care not to overmix.
06 - Toss fresh raspberries with 1 tablespoon flour in a small bowl until evenly coated. Gently fold floured berries into the batter.
07 - Spoon batter into prepared loaf pan, using spatula to smooth and level the top surface evenly.
08 - Bake for 50-60 minutes until a toothpick inserted into the center emerges clean. Tent loosely with aluminum foil after 35 minutes if top browning too rapidly.
09 - Allow loaf to rest in pan for 15 minutes. Remove from pan and transfer to wire rack to cool completely before glazing.
10 - Whisk powdered sugar and fresh lemon juice in a small bowl until smooth and drizzleable. Pour over completely cooled loaf.
# Expert Tips:
01 -
- The raspberries create bursts of sweet-tart juice throughout every slice
- Lemon and poppy seeds are a classic combination that never gets old
- The texture is incredibly moist while still being sturdy enough for breakfast or dessert
02 -
- Tenting the loaf with foil after 35 minutes prevents the top from browning too deeply while the center finishes baking
- The toothpick test should be done in several spots since you might hit a pocket of raspberry juice that looks like unbaked batter
- This loaf actually tastes better on day two when the flavors have had time to meld together
03 -
- Zest your lemons before juicing them since the zest is much easier to remove from a whole fruit
- Room temperature ingredients prevent the butter from seizing and create a smoother batter