From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/6
Lemon Raspberry Loaf Cake
This recipe also lives on It is a Keeper. Show them some love by checking it out! 😊
Check out original post! 😊
Instructions
1
|
Preheat oven to 400F.
2
|
Grease a loaf pan and set aside.
3
|
In a small bowl, whisk together the flour, baking powder and salt. Set aside.
4
|
Place the white sugar in a large bowl and zest the lemon directly over top. Rub the lemon zest into the sugar to impart the flavor. Remove 2 Tablespoons of the lemon sugar and set aside for topping the loaf cake.
5
|
Add the oil oil and ricotta cheese and beat until smooth and fluffy, about 2 minutes.
6
|
Add the eggs, lemon juice and vanilla extract and beat until combined.
7
|
Stir in the flour mixture until combined and no dry streaks remain, then stir in the milk until completely incorporated.
8
|
Toss the raspberries in the 2 Tablespoons reserved flour to coat completely, then gently fold into the loaf batter.
9
|
Pour batter into the prepared loaf pan. Sprinkle with the reserved lemon sugar.
10
|
Bake for 45-50 minutes until an inserted toothpick comes out clean and loaf is lightly golden.
My Calorie Intake
Review & Earn
Be the first to review this recipe and earn a 20% Bonus
Level up & unlock free Premium by reviewing recipes!
My Notes
Your kitchen notebook is waiting.
Whether it's a recipe tweak or an inspiration burst — jot it down here.
Recipe Facts
Diet at a Glance
Vegetarian
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
More Recipes by It is a Keeper
Check out more It is a Keeper content!Browse It is a Keeper recipes!
No Recipes Available
EXPLORE
Looking for more?
Use our smart searchtool, explore by category, or browse your customized food feed.