A moist and incredibly delicious lemon cake topped with a pink raspberry glaze and fresh cherries. This seasonal loaf cake will be a festive addition to all of your summertime celebrations.
For Lemon Cake
- 1/2 cup unsalted butter, room temperature
- 1 cup plus 1 TBSP granulated sugar
- 3 large eggs, room temperature
- 2 TBSP lemon zest
- 2 TBSP lemon juice
- 1 1/2 tsp vanilla
- 1 1/2 cups plus 2 TBSP all purposed flour
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1/2 tsp baking powder
- 1/2 cup plain Greek yogurt, room temperature
- 1 1/2 cups confectioner’s sugar
- 1/2 cup fresh or frozen raspberries
- 1 TBSP granulated sugar
- 2–3 TBSP plain Greek yogurt
- 3–4 TBSP whole milk
- Fresh cherries for garnish
For Lemon Cake
- Preheat oven to 350 degrees.
- Spray a 9 x 4 inch loaf pan with cooking spray and line with a piece of parchment paper that covers the bottom and extends past the short sides of the pan. You will use these as handles to pull the loaf out of the pan once it has cooled.
- In a small bowl, whisk together flour, salt, baking powder and baking soda. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until pale and fluffy (about 3 minutes).
- Add the eggs one at a time and beat well after each addition.
- Scrap down sides of bowl as needed.
- Add the lemon zest, juice and vanilla. Mix until well combined.
- With the mixer on low speed, add 1/3 of the flour mixture to the butter and sugar mixture and continue alternating with the Greek yogurt, beginning and ending with the flour.
- Mix until just incorporated. Do not over mix.
- Pour batter into prepared pan and bake for 55-60 minutes until golden brown and a toothpick inserted in the center of the cake comes out with few crumbs remaining.
- Remove from oven and cool the pan on a wire rack before removing using the parchment paper handles.
- Cool the cake completely before adding the glaze.
- In a small saucepan, add fresh or frozen berries and 1 TBSP sugar.
- If using fresh berries, add 2 TBSP of water.
- Cook the berries down over medium heat until they begin to form a juice.
- Stir occasionally and use the back of a wooden spoon or spatula to press the berries against the sides and bottom of pan, releasing the juices.
- Once the berries have broken down, remove from heat and drain through a fine mesh sleeve into a small bowl.
- Set aside to cool slightly.
- In a medium bowl, combine confectioner’s sugar, Greek yogurt and whole milk. Whisk together until glaze reaches desired consistency.
- Add 1/2 of the cooled raspberry juice and whisk until fully incorporated. Add more juice 1 TBSP at a time until you reach the color desired.
- If glaze is too thick, add more whole milk 1 TBSP at a time. If too thin, add more confectioner’s sugar.
- Set aside to thicken slightly before pouring over the top of the cooled cake.
- Garnish top of cake with fresh cherries before serving.
Recipe and cake styling inspired by Emma Duckworth Bakes.
Store cake in a cool, dry place.
May be frozen.