Lemon Raspberry Loaf Cake

Lemon Raspberry Loaf Cake makes for the perfect treat, with the combination of the juicy raspberries and tangy lemon flavor. If you love all things lemon, this recipe for you. This raspberry lemon pound cake is one of the best things you’ll have, my mouth is water just thinking about biting into this. This is such as easy recipe that your family will love.

Author: It is a Keeper

Meal Type: Peanuts Free

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Servings: 12 Servings

Calories: 222 kcal per serving

Ingredients

2 cups - All-Purpose Flour
2 teaspoons - Baking Powder
½ tsp - Salt
½ cup - White Sugar
1 - Lemon Zest
⅓ cup - Olive Oil
1 cup - Ricotta Cheese
2 - eggs
2 tablespoons - lemon juice
1 tsp - Vanilla Extract
¼ cup - Milk

Instructions

Preheat oven to 400F.
Grease a loaf pan and set aside.
In a small bowl, whisk together the flour, baking powder and salt. Set aside.
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.
Add the oil oil and ricotta cheese and beat until smooth and fluffy, about 2 minutes.
Add the eggs, lemon juice and vanilla extract and beat until combined.
Stir in the flour mixture until combined and no dry streaks remain, then stir in the milk until completely incorporated.
Toss the raspberries in the 2 Tablespoons reserved flour to coat completely, then gently fold into the loaf batter.
Pour batter into the prepared loaf pan. Sprinkle with the reserved lemon sugar.
Bake for 45-50 minutes until an inserted toothpick comes out clean and loaf is lightly golden.

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