Go Back Email Link
+ servings
a slice of lemon loaf cake with raspberries in a bowl in the background.

Lemon Loaf Cake with Raspberries

A delicious recipe for a moist and light lemon raspberry cake with glaze. It's flavorful and has just the right amount of sweetness!
Course Desserts
Cuisine American
Keyword gluten free quick bread, loaf cake
Prep Time 15 minutes
Cook Time 45 minutes
Servings 6
Calories 522kcal
Author Jenn



  • ½ cup unsalted butter room temperature
  • 1 cup granulated sugar
  • 2 tsp vanilla extract
  • cup unsweetened applesauce
  • 3 tbsp lemon juice
  • 1 tbsp lemon zest
  • 3 eggs room temperature
  • 2 cups all-purpose flour
  • ½ tsp baking soda
  • tsp salt
  • 1 pint fresh raspberries rinsed and patted dry


  • ¼ cup powdered sugar
  • 3 tbsp lemon juice
  • ½ tbsp lemon zest


  • Place top oven rack in the center position and pre-heat oven to 350°F. Line a standard 8½” loaf pan with parchment paper cut to size with the longer edges hanging over the sides. Set aside.
  • Cream the butter and one cup sugar together with a hand or stand mixer in a large mixing bowl.
  • Add the vanilla extract, applesauce, lemon juice, and lemon zest and mix until thoroughly combined.
  • Add the eggs, one at a time, and beat until incorporated into the mixture.
  • Combine the flour, baking soda, and salt in a large bowl and stir to combine. Gradually add the flour mixture to the wet ingredients a little at a time until incorporated into the batter. Use a plastic spatula to scrape the sides of the bowl while mixing.
  • Once the wet and dry ingredients are just blended, carefully fold the raspberries into the batter with a plastic spatula. Pour the batter into the prepared loaf pan and spread evenly. Sprinkle the remaining granulated sugar evenly across the top.
  • Place the loaf pan into the pre-heated oven and bake for 40-50 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
  • Remove from oven and carefully lift the parchment paper to transfer the loaf to a wire rack to cool completely.
  • Prepare the lemon glaze by combining the powdered sugar, two tablespoons lemon juice, and the lemon zest together in a small bowl. Add additional lemon juice, if desired, to adjust the consistency.
  • Once cooled, drizzle the lemon glaze on top of the loaf cake right before serving. Enjoy!



Calories: 522kcal | Carbohydrates: 83g | Protein: 8g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 176mg | Potassium: 229mg | Fiber: 7g | Sugar: 44g | Vitamin A: 623IU | Vitamin C: 29mg | Calcium: 47mg | Iron: 3mg