Easy Raspberry Jam and Lemon Loaf Cake
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This easy raspberry jam and lemon loaf cake that comes together quickly and is moist! The cake batter is full of bright citrus flavors from lemon zest and juice and then a raspberry jam is swirled into the loaf, creating a sweet, and fruity combination. This perfectly sweetened loaf cake is a must add to your summer baking and makes for the best sweet breakfast, dessert or snack.
Raspberry jam is a loaf cake? Absolutely! I love baking and cooking with fresh ingredients, but the jam layers in this cake are so simple and so delicious! It is a no fuss approach to adding the raspberry flavor that creates extra moisture and a somewhat nostalgic element.
Plus, the raspberry jam mixed with the bright lemon citrus flavors is so GOOD! They complement each other perfectly! I promise that this raspberry jam and lemon loaf cake will not last long!
If you are looking for more quick bread recipes, check them out here.
Why you will love this easy raspberry jam and lemon loaf cake
Simple: This cake recipe is so easy to make! Thanks to the raspberry jam, there is really one component to make this loaf cake, cutting back on the prep time! The hardest part is waiting for the loaf to bake!
Flavorful: The lemon cake mixed with the raspberry jam creates a flavorful and delicious treat!
Perfect for summer: The lemon and raspberry create a summer forward loaf cake that is perfect for the summer baking!
What you will need to make this loaf cake
Greek Yogurt: Adds moisture to the loaf cake. You can replace it with sour cream if needed.
Olive Oil: I love baking with olive oil to create a super moist and tender cake! The olive oil works perfectly with the lemon in the cake.
Eggs: Provides structure to the loaf cake.
Sugar: Adds the perfect amount of sweetness.
Vanilla Extract: Adds to the flavor of the cake.
Lemon zest & Juice: Adding both the zest and juice from the lemon really brings out the bright citrus flavor. You will probably need 2 lemons for this lemon loaf cake recipe.
All-Purpose Flour: No fancy flours needed. Just a all-purpose flour is used in this lemon and raspberry loaf cake. If you need to make this gluten-free, swap for a 1:1 ratio gluten-free flour.
Salt: Enhances the flavors.
Baking powder & Baking soda: The leavening agents used.
Raspberry Jam: The star of the loaf cake! You can use your favorite raspberry jam or preserves. If you are feeling up to it, you can also make your own raspberry jam for this loaf cake.
Tips and tricks
- Gently rub the lemon zest into the sugar to help release oils to boost the lemon flavor!
- Be careful not to over mix the batter after adding in the dry and wet ingredients together. Mix until just combined. Over mixing can cause the batter to become dense, which no one wants.
- You can use a toothpick or knife to swirl the raspberry jam with the batter. Either way, use a gentle hand for this step and try not to get crazy with the swirls. Over swirling the jam might become over mixed into the batter and will get “lost” during the baking process.
- Use parchment paper in the loaf pan for easy clean up! If you do not have parchment paper, be sure to grease the pan well to prevent sticking.
- A dark metal pan is best for even baking! And watch the bake time carefully. There are external factors that impact how long it will take for it will take for this cake loaf to bake. Start low on the time and check on the sweet loaf. When done, a toothpick will come out clean.
- You can store this jam loaf cake at room temperature for about a day, but I recommend storing in the fridge for any longer. Just warm up each slice in the microwave for a few seconds before enjoying.
If you give this easy raspberry jam and lemon loaf cake a try, let me know your thoughts in the comments below! I really appreciate the feedback.
And be sure to tag me on Instagram so I can see your creations.
From my kitchen to yours, happy baking! I hope you love this loaf cake as much as we do!
Easy Raspberry Jam and Lemon Loaf Cake
Ingredients
- 1/2 C. Greek Yogurt
- 1/2 C. Olive oil
- 2 eggs
- 1/2 C. Milk
- 2/3 C. Sugar
- 1 tsp. Vanilla Extract
- 1/4 C. Lemon juice
- 1 Tbsp. lemon zest
- 1 3/4 C. All-purpose Flour
- 1/2 tsp. Salt
- 1 tsp. Baking powder
- 1/2 tsp. Baking soda
- 2/3 C. Raspberry Jam
Instructions
- Preheat oven to 350 degrees F.
- In a medium mixing bowl, combine the flour, salt, baking powder, and baking soda. Set aside. In a large mixing bowl, add the sugar, and lemon zest. Using your hands, rub the lemon zest together to release the oils from the lemon. Add in the eggs. Beat the eggs and sugar together for about 30 seconds with an electric mixer. Add in the lemon juice, milk, Greek yogurt, oil, and vanilla extract. Beat together until fully combined. Stir in the dry ingredients until just combined.
- Spoon or pour about half of the batter into a 1 pound loaf pan either greased or lined with parchment paper. Spoon the raspberry jam over the batter. Using a toothpick or knife, gently swirl the jam with the batter. Add the remaining batter over the jam. Bake for 45-55 minutes or until batter is just set. Remove from the oven and let cool. Remove from the loaf pan. Enjoy!
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The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
