This Sourdough Lemon Raspberry Loaf Cake is all the light and bright spring and summer flavors rolled into one delicious bite! It's a lemon loaf cake base dotted with fresh raspberries, and topped with a light lemon glaze. It's sweet and tangy, and the perfect loaf cake for a brunch, a sweet afternoon snack, or an easy dessert.
Why you'll love this recipe
- It's the perfect snacking cake or brunch cake. And if you like a snacking cake, try this Sourdough Discard Carrot Cake.
- This recipe uses sourdough discard, which is unfed and inactive. Check out my other sourdough discard recipes, too!
- 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!
- This Sourdough Discard Raspberry Lemon Loaf Cake is the perfect combination of tangy and sweet, delicious for a brunch, afternoon snack or dessert.
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.
- 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.
- Raspberries: Fresh raspberries will be best, but frozen would 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. I'd recommend sticking with discard, but if you're determined to use active starter, you can replace the discard in a 1:1 substitution.
- Use different berries - This recipe is great with raspberries, but would also be delicious with blackberries or blueberries! You might also like this Sourdough Discard Strawberry Cake.
- Omit the berries - Try this Sourdough Lemon Loaf Cake if you'd like a version of this recipe without berries.
- Use different yogurt - There is only 1 Tablespoon of yogurt in this recipe. I use a plain or vanilla-flavored non-dairy yogurt, but this will work with any kind of non-dairy or regular dairy yogurt (Greek yogurt included!).
- If you're looking for another snacking cake option, try this Sourdough Discard Carrot Cake.
I have not tested this recipe with other variations, but if you do, let us know how it turns out in the comments! I always love
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 cake 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.
Storage
Room Temperature Storage: Store the loaf in an airtight container (or on a plate with plastic wrap) in a cool, dry place at room temperature for up to 3 days. Your pantry is a perfect place!
Refrigerator Storage: You can also store this loaf in an airtight container in the refrigerator for up to one week.
Freezer Storage: This loaf cake can also be frozen. After the loaf is completely cooled and iced, transfer if 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, or at room temperature. Slice and then serve.
Recipe FAQ
You could make Sourdough Lemon Raspberry Loaf Cake with dairy-free or regular dairy yogurt. Both will work!
I highly recommend the glaze, but yes, you could certainly make this loaf cake without it!
Yes, you can use either fresh or frozen berries for Sourdough Lemon Raspberry Loaf Cake. If you're using frozen berries, do not thaw them before adding to the batter.
More Sourdough Dessert Recipes
If you tried this Sourdough Lemon Raspberry Loaf Cake or any other recipe on my website, please 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
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- 1 cup granulated sugar
- 4 Tablespoons unsalted butter softened
- 200 grams (about ¾cup) sourdough discard unfed, at room temperature
- 2 eggs room temperature
- 2 Tablespoons lemon zest
- 1 Tablespoon lemon juice
- 1 Tablespoon yogurt non-dairy or regular dairy
- 1 teaspoon vanilla extract
- 1 cup raspberries fresh or frozen
Lemon Glaze
- 1 cup powdered sugar
- 1 ½ Tablespoons lemon juice
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F. Grease a 9x5 inch loaf pan and line with parchment paper. Set aside.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, add the sugar and softened butter. Using a hand-held mixer, cream the butter and sugar until light and fluffy, about 2 minutes. Add the sourdough discard, eggs, lemon zest, lemon juice, yogurt, and vanilla extract. Mix until smooth and combined.
- Add the dry ingredients to the wet ingredients and mix until just combined. Using a spatula or wooden spoon, fold in the raspberries.
- Pour the batter into the prepared pan and bake for 60-70 minutes or until the top is golden and 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, combine the powdered sugar, lemon juice and vanilla extract in a small bowl and whisk to combine. This will be a thick glaze. Pour over the cooled loaf, slice and enjoy!
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.
Kelly says
Just what I was looking for to celebrate spring!
Jessica Vogl says
This flavor combination is a 10/10!