Lemon Raspberry Loaf Cake (Best Recipe with Ricotta)

Lemon Raspberry Loaf Cake is a delicious and moist treat made with fresh raspberries, lemon, olive oil, and ricotta cheese. This lemon raspberry bread recipe is one dessert you don’t want to miss! 

Lemon Raspberry Loaf is a quick and delicious dessert that’s full of sweet and tart flavors. It’s a great recipe for any occasion and you’re going to love the moist crumb and flavors! 

Check out my Lemon Ricotta Bundt Cake or this Raspberry Ricotta Cake if you love ricotta desserts!

You’ll Love Lemon Raspberry Loaf Cake! 

Lemon Raspberry Loaf Cake is a simple and delicious recipe that’s made with fresh berries. This treat has the most amazing soft crumb and is full of sweet and tart flavors. 

If you love making quick breads, then you need to add this recipe to your rotation. It’s made in a standard loaf pan and comes together in just minutes. 

To make this lemon raspberry loaf cake recipe extra special, beat in some whole milk ricotta cheese. This will give it a moist and dense texture similar to pound cakes. 

You can finish off this loaf with a simple lemon glaze or a sprinkle of powdered sugar. I find the best way to finish it off is using a simple lemon infused sugar and baking until golden brown. 

So, if you love the sweet and tart combination of lemons and raspberries, be sure to give this Lemon Raspberry Bread recipe a try. You’re going to love it! 

Ingredients and Substitutions

• All-purpose flour: Regular all purpose flour works great. You can substitute cake flour as well. 
• Baking powder: Make sure you are using baking powder and not baking soda. 
• Salt: Kosher salt is my favorite for baking. 
• Granulated sugar: Use regular granulated sugar for the base of the cake recipe. You can sprinkle the cake with icing sugar when it’s cooled. 
• Lemon: You’ll need both the zest and juice of one large lemon. I recommend using an organic lemon if you have it. Fresh lemon juice is better than bottled. 
• Olive oil: You can also use vegetable oil or canola oil instead. 
• Ricotta cheese: Adds richness, moisture, and a creamy texture. If you don’t have ricotta, you can substitute greek yogurt or sour cream.  
• Large eggs: Contribute to the structure and moisture.
• Vanilla extract: Adds a warm, sweet flavor.
• Milk: Adds moisture to the cake. Use whatever type of milk you have on hand.
• Raspberries: Provide a burst of tartness, sweetness, and vibrant color. Coating them in flour helps prevent sinking to the bottom of the batter. You can use frozen or fresh raspberries. 

How To Make Raspberry Lemon Loaf Cake with Ricotta 

Lemon Raspberry Loaf Cake comes together fast and is a great treat for any occasion. Start by preheating the oven to 350 degrees and grease a 9×5 inch loaf pan with nonstick cooking spray. You can also line the pan with parchment paper for easy removal; set aside. 

Step 1. Prepare dry ingredients: 

Whisk together flour, baking powder, and salt in a medium bowl. Set aside.

Step 2. Mix wet ingredients: 

Start by making a lemon sugar. In a large bowl, combine granulated sugar with lemon zest. Then, use your hands to work the lemon zest into the sugar mixture. Set aside 2 tablespoons for the topping. 

Use an electric mixer to beat lemon sugar with olive oil and ricotta until fluffy. You could also make this in a stand mixture fitted with a paddle attachment. 

Add eggs, milk, lemon juice, and vanilla, and mix well.

Step 3. Incorporate dry ingredients and raspberries: 

Stir in the flour mixture and mix until smooth. Add in the raspberries and use a rubber spatula to gently fold into the batter. 

Step 4. Spread batter and bake: 

Pour the raspberry lemon bread batter into the prepared pan. Then, sprinkle reserved lemon sugar on top of the cake batter.

Bake on center rack of preheated oven for 55-60 minutes until a toothpick comes out clean.

Allow the lemon raspberry loaf to cool in the pan before transferring it to a wire rack to cool completely. Wait until the cake is completely cooled before using a serrated knife to cut into slices. 

Recipe Tips

• Ricotta cheese adds great moisture to the cake. If your ricotta appears wet, drain off any extra moisture by placing the ricotta in a fine mesh sieve set over a bowl.
• You can change up the presentation of the Raspberry Lemon Loaf Cake by finishing it off with a cream cheese frosting or simple powdered sugar lemon drizzle.  
• Fresh raspberries will give your cake the best flavor and texture. If you can’t find fresh raspberries, you can use frozen ones, but be sure to thaw them before using.
• Store leftover cake in an airtight container at room temperature for two day or refrigerate for up to a week. You can also freeze in an airtight container for up to a month. 

Frequently Asked Questions About Lemon Raspberry Cake

How do I store the loaf?

Store the cooled lemon raspberry loaf in an airtight container at room temperature for up to 2 days.

Can I refrigerate the loaf?

If you need to store it for a longer period, refrigerate for up to a week. Be sure it’s well-wrapped or in an airtight container to prevent drying.

Can I freeze the loaf?

For longer storage, freeze the whole loaf or individual slices. Wrap it tightly in plastic wrap and then a piece of foil to prevent freezer burn. It can be frozen for up to 2-3 months.

Can I add almond flavor? 

Add a bit of almond flavor to your Lemon Raspberry Loaf Cake by adding ½ a teaspoon of almond extract to the batter. 

More Loaf Recipes!