This Sourdough Lemon Raspberry Loaf Cake is a sweet and tangy lemon loaf cake dotted with fresh raspberries and topped with a zesty lemon glaze. It's a perfect afternoon treat or dessert in the spring or summer!
Want to try this recipe without berries? Try my Sourdough Lemon Loaf Cake - a variation of this recipe that doesn't use berries.
Why you'll love this recipe
- This cake is the perfect combination of tangy and sweet, delicious for a brunch, afternoon snack or dessert.
- If you like a snacking cake, try my Sourdough Discard Carrot Cake and Sourdough Discard Fig Cake.
- This recipe uses sourdough discard, but can easily be modified to be made with active sourdough starter, if you prefer.
- This recipe is delicious with raspberries, but would also work with other berries (like blackberries or blueberries)!
- You might also like this Sourdough Discard Strawberry Cake and this Sourdough Lemon Blackberry Cake!
Ingredients
There are only a few key ingredients you'll need to bring this loaf cake together.
- Sourdough discard: The sourdough discard should be unfed and at room temperature for this recipe. This recipe is designed for a sourdough starter with a 1:1 ratio (when you feed your starter, it's with 1 part flour and 1 part water). If your starter uses a different ratio, you may need to adjust some of the ingredients in this recipe.
- Learn more about how to make a sourdough starter.
- Lemon juice and zest: Fresh-squeezed lemon juice and fresh lemon zest will give you the best flavor! You'll need one lemon for this recipe.
- Looking for other lemon recipes? Try these Sourdough Discard Lemon Sugar Cookies.
- Raspberries: Fresh raspberries will be best, but frozen will work as well!
See full recipe below for detailed directions.
Substitutions & Variations
This is a very adaptable recipe; below are a few easy substitutions and variations you can try.
- Use active sourdough starter - If you'd like to use active sourdough starter instead of sourdough discard, you can, although it's not necessary for leavening purposes. To do so, replace the sourdough discard with active starter (150g). You do not need to change any of the other ingredients in the recipe.
- Use different berries - This recipe is great with raspberries, but would also be delicious with blackberries or blueberries!
- Try this Sourdough Lemon Loaf Cake for a version of this recipe without berries.
- If you're looking for another snacking cake option, try this Sourdough Zucchini Cake.
How to Make Sourdough Lemon Raspberry Loaf Cake
There are a few key steps to bring this loaf cake together. The full recipe with detailed directions is at the bottom of this post.
- Step 1: Combine the dry ingredients (minus the sugar).
- Step 2: Cream together the butter and sugar.
- Step 3: Add the remaining wet ingredients and mix until smooth.
- Step 4: Add the dry ingredients to the wet ingredients, then fold in the raspberries.
- Step 5: Pour the batter into the prepared baking pan.
- Step 6: Bake until golden, then let cool completely.
- Step 7: While the loaf cools, combine the ingredients for the glaze.
- Step 8: Pour the glaze over the loaf cake, then slice and serve!
Expert Baking Tips
- Make sure your butter is softened to room temperature. This is important to ensure it creams together correctly with the sugar.
- Fresh raspberries will be best, but this recipe will also work with frozen berries!
- Line your pan with parchment paper to make it really easy to remove the loaf from the pan. No need to flip the cake over, you can just lift it out from the paper edges.
- Let the loaf cool fully before adding the glaze. If the cake is still warm, the glaze will melt right into the cake.
- Looking for other sweet brunch recipes? Try my Sourdough Discard Scones and this Sourdough Discard Cinnamon Roll Focaccia.
Storage
Refrigerator Storage: You can also store this loaf in an airtight container in the refrigerator for up to one week.
Freezer Storage: After the loaf is completely cooled and iced, transfer it to a freezer-safe container or bag and freeze for up to 3 months. When ready to serve, let the loaf thaw in the refrigerator overnight. Slice and then serve.
- If you're making this loaf with the intention of freezing the whole thing, freeze it without the glaze. Then, when you're ready to thaw and serve, pour the fresh glaze over the loaf before slicing.
Recipe FAQs
Yes! You do not need to thaw frozen berries before adding to the batter. You may need to increase the baking time by 5-10 minutes. It's best to check with a toothpick inserted in the center of the loaf - when the loaf is done, the toothpick should come out clean.
Yes! Use my Sourdough Lemon Loaf Cake recipe for a version of this recipe without berries.
More Sourdough Cake Recipes
If you tried this Sourdough Lemon Raspberry Loaf Cake or any other recipe on my website, leave a ⭐ star rating and let me know how it went in the comments below. I'd love to hear from you! Happy Baking!
Sourdough Lemon Raspberry Loaf Cake
Ingredients
For the Loaf
- 1 cup + 2 Tablespoons all-purpose flour
- 2 Tablespoons cornstarch
- 1 ½ teaspoons baking powder
- ½ teaspoon kosher salt
- 6 Tablespoons unsalted butter softened
- 1 cup granulated sugar
- 150 grams sourdough discard unfed, at room temperature
- 2 eggs room temperature
- 1 egg yolk room temperature
- 3 Tablespoons lemon juice
- 3 Tablespoons vegetable oil
- 2 Tablespoons lemon zest
- 1 cup fresh raspberries
For the Lemon Glaze
- 1 cup confectioner's sugar
- 1 ½ Tablespoons lemon juice
- lemon zest for topping, optional
Instructions
- Preheat the oven to 325°F (165℃). Grease an 8.5x4.5-inch loaf pan and line with parchment paper. Set aside.
- In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt.
- In a large bowl, add the butter and sugar. Using a hand-held mixer, cream the butter and sugar until light and fluffy, about 2-3 minutes.Add the sourdough discard, eggs, lemon juice, vegetable oil, and lemon zest. Mix until combined.
- Add the dry ingredients to the wet ingredients and mix until just combined, and no dry spots remain. Toss the raspberries in 1-2 teaspoons of flour, then fold into the batter just until combined.
- Pour the batter into the prepared loaf pan and bake for 60-65 minutes or until a toothpick inserted into the center of the loaf comes out clean.Remove from the oven and let cool for 10 minutes in the pan. Then remove the loaf from the pan (you can pick up the loaf from the edges of the parchment paper) and transfer to a wire rack to cool fully.
- Once the loaf has cooled, make the glaze. Combine the confectioner's sugar and lemon juice in a small bowl and whisk to combine. The glaze should be pourable, but still fairly thick (you don't want it to just run off the edges of the loaf).Pour the glaze over the cooled loaf and spread to the edges. Slice and serve!
Cathy G says
I made this but substituted orange for the lemon and cranberries for the berries ... it was a huge hit at the office. Thanks for the inspiration!
Jessica Vogl says
Ohhhhh I love that! Thank you!
Abbey says
Can I omit the yogurt?
Jessica Vogl says
I wouldn't omit, but you could substitute it with something else (sour cream, or even milk, perhaps).
Zulfi Brookens says
I have ripe bananas and with sourdough starter ready to use, I found this recipe. I substituted the lemon with banana and raspberries with chocolate chips, without glaze. It turns out great! The cake is so moist. I cut down sugar to 1/2 cup thinking the ripe banana has higher sugar content plus the chocolate chips.
Thank you for the recipe!!
Zulfi Brookens says
It's a big hit! I took it to work and it's gone by noon. Definitely will keep this recipe. Thank you Jess!
Peggy S. says
This recipe was so so good! I wanted to make it for a crowd and wondering if I tripled the recipe would it be good in a 9x13 pan?
Jessica Vogl says
So glad you love it! I haven't tried it, but that would probably work! You may need a few minutes of extra baking time, if anything, so be sure to test with a toothpick!
Susan Powell says
I made this one it was delicious! Just one quick question. Should this cake rise up to top of loaf pan?
Jessica Vogl says
It won't, no. It's a "flatter" cake that doesn't rise too high.
Cheryl says
The best loaf cake ever. Perfect for spring. Will definitely make again. Thank you!!
Kelly says
Just what I was looking for to celebrate spring!
Jessica Vogl says
This flavor combination is a 10/10!