The Fall of Summer
Okay, let’s get something straight. I love the Fall and can fully embrace the season, but I can’t openly welcome it when it’s still summer. If I had to pick between Summer or Fall, I’m going with Summer, which means I’m going to continue with Summer recipe content until Fall actually comes around. I’m sorry I’m not sorry. With that said, I’m bringing you this fun and summery Lemon Raspberry Poppyseed Loaf Cake recipe!
Inspired by Ovenly
A few years ago, I used to work at a cafe in NYC that sold a variety of toasts, salads, bowls, and pastries. The cafe received a majority of their baked goods from a bakery called Ovenly. While all of their pastries were amazing, their lemon raspberry poppyseed cake was my absolute favorite! The top of the cake had a perfectly crunchy exterior while the inside was moist and had the right amount of sweetness and tanginess. It also had a delicious glaze on top, which added to that crispy exterior topping. Now that I no longer work at that cafe or live in NY, it’s been a while since I’ve had that cake. So I decided to take inspiration from Ovenly and make my own Lemon Raspberry Poppyseed Loaf Cake!
Not gonna lie, it took me several batches to get this cake right, but it was definitely worth it! I currently have a freezer full of Lemon Raspberry Poppyseed Loaf Cake, but hey, that’s not the worst problem to have. After multiple tests, I can say with confidence that I’ve concocted the perfect cake! This cake is moist, light, and has such a tender crumb. It’s slightly tangy but balanced with the perfect level of sweetness. And of course, it’s speckled with poppyseeds and fresh raspberries throughout! The top also gets slightly golden and crispy, which adds the perfect amount of crunch, and is coated with a lemony glaze!
Freezer-Friendly
This Lemon Raspberry Poppyseed Loaf Cake is so delicious and has exceeded my expectations. And that’s saying something considering I still love it even after eating it everyday for the past 3 weeks straight! I can also report that this cake is very freezer-friendly. If you make this cake and don’t think you can finish it within a few days of making it, save it in the freezer! When the cake has fully cooled, cut it into slices and place them into an resealable bag. It’s best to separate each slice with a piece of parchment paper to prevent the slices from sticking together. When you’re ready for a slice of cake, pop it into the microwave for about 50-55 seconds and then you’ll have a perfectly moist and warm cake in no time! Let me know if you try this recipe out and if you’ve ever had the original cake from Ovenly! Thanks for joining me today and I’ll talk to you in my next post! See ya!
Lemon Raspberry Poppyseed Cake
Ingredients
For the Cake
- 2 1/4 cups All Purpose Flour
- 1 tsp Baking Powder
- 1/4 tsp Baking Soda
- 2 Tbsp Poppyseeds
- 1/2 tsp Kosher Salt
- 10 Tbsp Unsalted Butter (room temperature)
- 1 cup Granulated Sugar
- 2 Large Eggs
- 1 tsp Vanilla Extract
- Zest from 1 Lemon
- 1/3 cup Lemon Juice
- 1/2 cup Plain Greek Yogurt
- 3/4 cup Whole Milk
- 1 cup Raspberries
For the Glaze
- 1 cup Powdered Sugar
- Pinch of Salt
- 1 Tbsp Milk
- 1 Tbsp Lemon Juice
- 1/4 tsp Vanilla Extract
Instructions
For the Cake For the Cake
- Preheat the oven to 325˚F. Spray a 9×5 inch loaf pan with cooking spray. Line the inside of the pan with parchment paper. Set it aside for later.
- In a bowl, add in the flour, baking powder, baking soda, poppyseeds, and kosher salt. Whisk until everything is evenly distributed.
- In a separate bowl, add in the butter and sugar. Cream the ingredients together with a rubber spatula until fluffy and well combined. Whisk in the eggs and vanilla extract and mix until combined. Then add in the lemon zest, lemon juice, greek yogurt, and whole milk. Mix until everything is well incorporated.
- Add the flour mixture into the bowl of wet ingredients. Mix with a rubber spatula until everything is almost fully combined. Then fold in the raspberries and mixed until combined.
- Pour the batter into the prepared loaf pan. Shake the pan for a few seconds to even it out. Place the pan on top of a baking sheet and bake it in the oven for 1 hour 30 minutes or until fully cooked. When a toothpick is inserted into the center of the cake it should come out clean or with a few crumbs. Remove the cake from the oven and allow it to cool in the pan for 5-10 minutes. Then remove the cake from the pan and place it onto a wire rack to cool completely.
To Make the Glaze
- Add all of the ingredients for the glaze into a bowl and whisk until smooth and combined. When the cake has completely cooled, pour the glaze on top of it. Allow the glaze to set then slice and enjoy!
