Go Back
- 1 cup fresh raspberries - 1/2 cup unsalted butter, softened - 2 large eggs For the best flavor, use ripe raspberries. They bring a sweet and tart taste. Softened butter helps the batter mix well. Eggs add moisture and help the cake rise. - 1/2 cup almond flour - 1 cup all-purpose flour - 1 teaspoon baking powder Almond flour gives a nutty taste. It also makes the cake moist and rich. All-purpose flour provides structure. Baking powder helps the cake rise and become fluffy. - 1 teaspoon vanilla extract - Zest of 1 lemon - 3/4 cup granulated sugar Vanilla extract adds a warm flavor. Lemon zest brightens the cake with a fresh kick. Granulated sugar sweetens the batter and helps with browning. These ingredients combine to create a delicious Raspberry Almond Loaf Cake that is simple yet satisfying. Enjoy each bite filled with flavor! 1. Preheat the oven and prepare the loaf pan: Start by setting your oven to 350°F (175°C). Take a 9x5 inch loaf pan and grease it well. Line the bottom with parchment paper for easy removal later. 2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, and salt. Set this aside. This mix is key for a light loaf. 3. Cream butter and sugar: In a large mixing bowl, use a hand mixer to combine the softened butter and granulated sugar. Mix until it looks light and fluffy. This should take about 3-4 minutes. 4. Incorporate eggs and flavorings: Add the eggs one by one. Mix well after each egg. Stir in the vanilla extract and lemon zest. These flavors will brighten the cake. 5. Combine wet and dry ingredients: Add half of the dry mix to the butter mixture. Stir gently, then add the yogurt. Finally, add the rest of the dry mix. Mix until just combined. Avoid over-mixing to keep the cake tender. 6. Fold in raspberries and prepare for baking: Gently fold in the fresh raspberries. Be careful not to crush them too much. Pour the batter into the prepared loaf pan. Smooth the top with a spatula. Sprinkle sliced almonds on top for crunch. Enjoy the process of baking this delightful Raspberry Almond Loaf Cake! - Perfecting baking time: Start checking your loaf at 55 minutes. Insert a toothpick. If it comes out clean, your cake is ready. If not, bake for 5 more minutes and check again. This helps avoid overbaking. - Ensuring even texture: Mix the batter just until combined. Overmixing can make it tough. Gently fold in the raspberries. This keeps their shape and gives a nice texture. - Presentation ideas: Serve slices on a pretty plate. Dust with powdered sugar for a sweet touch. A few whole raspberries on the side add color. - Pairing with sauces or toppings: A dollop of whipped cream or yogurt pairs well. You can also drizzle with honey or a fruit sauce for extra flavor. - Alternatives for yogurt: If you don’t have plain yogurt, use sour cream or buttermilk. Both work well and keep the cake moist. - Gluten-free options for flours: Substitute all-purpose flour with a gluten-free blend. Make sure it has xanthan gum for the best texture. {{image_2}} You can add more depth to your loaf cake by including citrus zest. Try orange or lime zest for a fresh twist. This brightens the flavor and pairs well with the raspberries. You can also mix in nuts or chocolate. Chopped almonds or walnuts add crunch. If you love chocolate, fold in some dark chocolate chips for a rich contrast. If you want a vegan option, replace eggs with flaxseed meal mixed with water. Use plant-based yogurt and dairy-free butter. This keeps the cake moist and tasty without animal products. For a dairy-free cake, simply swap the yogurt for a non-dairy variety. Almond or coconut yogurt works great. You can change the fruits based on the season. In summer, add fresh peaches or blueberries. In fall, try using apples or pears. Each fruit brings its unique flavor and charm. You can also adapt the cake for different holidays by adding spices. For winter, a hint of cinnamon or nutmeg will warm the flavors. This makes the cake festive and perfect for any occasion. If you want to store unbaked raspberry almond loaf batter, you can do so safely. - Refrigeration guidelines: Keep the batter in the fridge for up to 24 hours. Use an airtight container to prevent any odors from affecting the batter’s flavor. - Freezing options: For longer storage, freeze the batter. Place it in a freezer-safe container. It can last for up to three months. Just remember to thaw it in the fridge overnight before baking. To keep your baked loaf cake fresh and moist, follow these best practices. - Best practices for keeping moist: Wrap the cooled loaf tightly in plastic wrap. You can also place it in a resealable bag. This helps prevent it from drying out. - Recommended storage duration: If stored properly, the cake lasts for about five days at room temperature. For even longer freshness, store it in the fridge for up to a week. Enjoying leftovers is a treat when done right. - How to enjoy leftovers: Slice the loaf and warm it in the microwave for about 10-15 seconds. This makes it soft and brings back the fresh flavor. - Tips for refreshing stale cake: If the loaf becomes stale, you can toast the slices lightly. This adds a nice crunch and helps revive the taste. A bit of butter can also help soften the texture. How do I ensure my loaf cake rises? To help your loaf cake rise, make sure your baking powder and soda are fresh. Mix them well with the dry ingredients. Cream the butter and sugar until light and fluffy, as this adds air. Also, don’t overmix the batter; stop when it’s just combined. Can I use frozen raspberries? Yes, you can use frozen raspberries. However, they may add extra moisture. Drain them if they are very wet. You should also fold them into the batter gently to avoid breaking them apart. Why is my cake dense? A dense cake can come from overmixing the batter or using too much flour. Always measure your flour correctly. Level off the measuring cup and avoid packing it down. Check that your baking powder and soda are fresh. How to fix a sunken loaf? If your loaf sinks, it might have been underbaked or the oven temperature was too low. Make sure to bake until a toothpick comes out clean. If it sinks, you can serve it warm with whipped cream to cover the top. How many servings per loaf? This loaf cake makes about 8 to 10 slices. You can cut them thicker or thinner based on your needs. Can I halve the recipe? Yes, you can easily halve the recipe. Just divide all the ingredients by two. Use a smaller pan to bake it, like a 7x3 inch loaf pan. Adjust the baking time as needed. This blog post shared how to make a delicious loaf cake. We covered fresh and dry ingredients, flavor boosters, and step-by-step instructions. You learned tips on baking, serving, and storing. We explored variations to keep it exciting, too. With all this, you can feel confident baking your own loaf cake. Enjoy experimenting and sharing with others!

Raspberry Almond Loaf Cake

Indulge in a slice of bliss with this delicious Raspberry Almond Loaf Cake! Bursting with fresh raspberries and topped with sliced almonds, this cake is a perfect treat for any occasion. Easy to make and incredibly flavorful, you'll love the combination of almond flour and yogurt that keeps it moist. Ready to bake your way to happiness? Click through to discover the full recipe and enjoy a delightful dessert that everyone will adore!
Print Recipe Pin Recipe

Ingredients
  

1 cup fresh raspberries

1/2 cup almond flour

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, softened

3/4 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/2 cup plain yogurt

Zest of 1 lemon

Sliced almonds, for topping

Instructions
 

Preheat the oven to 350°F (175°C). Grease and line a 9x5 inch loaf pan with parchment paper.

    In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, and salt. Set aside.

      In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.

        Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest.

          Add half of the dry ingredient mixture to the butter mixture, followed by the yogurt, then the remaining dry ingredients. Mix until just combined.

            Gently fold in the fresh raspberries, taking care not to crush them too much.

              Pour the batter into the prepared loaf pan and smooth the top with a spatula. Sprinkle sliced almonds evenly over the top.

                Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.

                  Allow the loaf cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

                    Prep Time: 15 minutes | Total Time: 1 hour 15 minutes | Servings: 8-10 slices

                      - Presentation Tips: Serve slices on a decorative plate, dusted with powdered sugar and garnished with a few whole raspberries. Enjoy with a dollop of whipped cream or yogurt on the side for added indulgence!