Sourdough Lemon Raspberry Loaf Cake

5 from 8 votes

Sourdough Lemon Raspberry Loaf Cake

A sweet and tangy lemon loaf cake dotted with fresh raspberries and topped with a lemon glaze. Perfect as an afternoon treat or dessert in the spring or summer!

Prep Time15

Cook Time1 20

Total Time1 35

Course: Breakfast, Dessert, Snack

Cuisine: American

Servings:

Calories: 221kcal

Author: Jessica Vogl

Equipment

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

US Customary - Metric

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 1 hour 20 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!

Video

Notes

Using frozen raspberries: You can use fresh or frozen raspberries to make this loaf cake. If using frozen, do not thaw the berries before adding to the batter. You may also need to increase the baking time by 5-10 minutes.

Using other berries: This recipe is written using raspberries, but would also be delicious with blueberries or blackberries!

This recipe was updated in May 2026 to make a softer, fluffier loaf. If you would like a copy of the previous version of the recipe, you can access that here.

Nutrition