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Raspberry Loaf Cake

This incredibly moist and tender raspberry loaf cake is bursting with raspberry flavor, both in the cake and the icing!
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Servings 1 loaf (8-10 slices)

Ingredients
  

Raspberry Loaf Cake

  • 1 3/4 cup (220 g) flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup (200 g) butter
  • 2 tsp vanilla extract
  • 3 large eggs
  • 2 tbsp neutral oil
  • 1/4 cup (50 ml) whole milk
  • 1 cup (200 g) granulated sugar
  • 1 tbsp lemon zest (about 1 lemon)
  • 1 tbsp lemon juice (about 1/2 lemon)
  • 1 3/4 cup (200 g) fresh or frozen raspberries
  • 2 tbsp cornstarch (coating the raspberries)

Raspberry icing

  • 1 cup (110 g) powdered sugar
  • 1 tbsp lemon juice
  • 1 tbsp whole milk
  • 2 tbsp raspberry sauce (about 1/4 cup or 50 g of raspberries)
  • 6-7 fresh raspberries for topping

Instructions
 

Raspberry loaf cake

  • Preheat the oven to 350 ℉ (177 ℃) and grease and line a 1 pound baking pan with parchment paper.
  • In a medium sized bowl, rub the sugar with the lemon zest between your fingers until fragrant.
  • Beat the butter with the sugar on medium speed until creamy and fluffy.
  • Add the vanilla and the eggs, one at the time. Mix well inbetween.
  • Scrape down the sides of the bowl and add the sour cream, oil, milk, and lemon juice. Beat on low speed until incorporated.
  • Sift the flour, baking powder and salt. Gently fold or mix on low speed until just combined. Do not overmix.
  • In a small bowl, coat the raspberries with the cornstarch and toss.
  • Either fold in the raspberries to the batter, or layer the batter in the baking pan with the raspberries. The latter method will result in less "bleeding" from the raspberries.
  • Bake for 45 minutes to 1 hour in the oven or until a wooden skewer comes out clean (some crumbs are ok).
  • Once the raspberry loaf cake is finished baking, take it out, cover with a clean kitchen towel and allow to cool.

Raspberry icing

  • Whisk together the powdered sugar, lemon juice, milk, a pinch of salt in a small bowl until combined and smooth.
  • Squish the fresh raspberries (or thawed if using frozen) in a small bowl with a fork until they are juicy. Pass this through a sieve. You should end up with around 2 tablespoons of sauce.
  • Mix the raspberry sauce with the icing until smooth. The consistency should be like thick glue. If its´s too thick, gradually add in 1 tbsp of milk. If it´s too thin, gradually in 1 tbsp of powdered sugar.
  • Remove the cake from the pan and pour over the icing. I like a drizzled look on the sides while the top is completely covered. If you want to cover the whole cake, simply double the icing recipe.
  • Top off with a few raspberries as decoration and allow the icing to set. Room temperature is fine but fridge will work faster. Now slice and enjoy!