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–+ servings
Gluten-free lemon raspberry loaf cake with fresh raspberries and lemon zest

Gluten-Free Lemon and Raspberry Loaf Cake

This Gluten-Free Lemon and Raspberry Loaf Cake features tart lemon and juicy raspberries with a tender crumb, perfect for cozy fall mornings.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Dessert, Snack
Cuisine American
Servings 8 servings
Calories 250 kcal

Ingredients
  

Dry Ingredients

  • 2 cups gluten-free all-purpose flour blend (with xanthan gum included) Measure flour correctly: Scoop and level or weigh for consistent results.
  • 1.5 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 1 cup granulated sugar

Wet Ingredients

  • 2 large eggs Keep ingredients at room temperature for better batter consistency.
  • 0.5 cup plain full-fat yogurt
  • 0.5 cup neutral oil (like vegetable or light olive oil)
  • Zest of 2 lemons
  • 0.25 cup freshly squeezed lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen raspberries If using frozen, do not thaw.

Optional Lemon Glaze

  • 1 cup powdered sugar
  • 2-3 tablespoons lemon juice Adjust for a pourable consistency.

Instructions
 

Preparation

  • Preheat your oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment paper, leaving an overhang for easy removal.

Mix Dry Ingredients

  • In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt until evenly combined.

Mix Wet Ingredients

  • In a large bowl, beat the sugar and eggs until well blended. Add the yogurt, oil, lemon zest, lemon juice, and vanilla; whisk until smooth.

Combine Ingredients

  • Gently fold the dry ingredients into the wet mixture until just combined—don’t overmix. A few small lumps are fine.
  • Toss the raspberries in a tablespoon of the dry flour mixture to prevent sinking, then fold them into the batter carefully.

Bake

  • Pour the batter into the prepared loaf pan and smooth the top. Bake for 45–55 minutes, or until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs.

Cool and Glaze

  • Cool in the pan for 10 minutes, then lift the loaf out using the parchment overhang and cool completely on a wire rack.
  • Mix the powdered sugar and lemon juice to a pourable consistency and drizzle over the loaf once cool.

Notes

Handle berries gently to avoid breaking them. For a lighter, tangier loaf, consider swapping some of the yogurt for a healthy Greek yogurt variation. Test for doneness at 45 minutes as ovens vary.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 10gSaturated Fat: 1gSodium: 150mgFiber: 2gSugar: 15g
Keyword Baking, gluten-free, Lemon Cake, Loaf Cake, Raspberry Cake
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