Raspberry Swirl Lemon Loaf Cake w. Cream Cheese Glaze
Equipment
- 9 x 5 loaf pan
Ingredients
- 1 & ½ cup all purpose flour
- 1 & ¼ teaspoon baking powder
- ½ teaspoon salt
- 10 tbs unsalted butter softened
- 1 cup white sugar
- 2 large eggs room temperature
- 2 teaspoon vanilla extract
- 2-2.5 tbs lemon juice*
- ¾ teaspoon lemon zest
- 6 oz cream cheese softened
- ⅓ cup raspberry preserves
Cream Cheese Glaze
- 2 oz cream cheese
- 1 cup powdered sugar
- 2 tbs lemon juice
Instructions
- Preheat oven to 350°. Grease 9-inch loaf pan well with butter & line with parchment. Set aside.
- Combine Dry Ingredients: In a mixing bowl, add flour, baking powder & salt. Whisk to combine and set aside.
- Combine Wet Ingredients: In the bowl of a stand mixer w the paddle attachment, beat 10 tbs (1 stick + 2tbs) softened butter on medium 30 seconds. Add sugar and beat on medium-high until light and fluffy (about 1 minute). Make sure to scrape the sides and bottom of the bowl half way through. Next, on low, beat in one egg at a time and then vanilla. Scrape the bottom & sides of the bowl.
- Add Dry to Wet: With mixer on low speed, beat in the dry ingredients in 2 increments. Finally, add 4oz of the softened cream cheese, lemon juice and zest, and mix on low or medium until combined.
- Raspberry Swirl: Add a little more than ½ the batter to the loaf pan and spread evenly. Dollop 2oz of the softened cream cheese I like to melted it a little first 10-15 seconds in microwave & ½ of the raspberry jam around the top. Gently swirl it around with toothpick or tip of a knife. Add the rest of the batter on top. Spread evenly & repeat using the remaining raspberry preserves and cream cheese.
- Bake: Bake the loaf cake 45-50 minutes or until a toothpick comes out clean. It should be very golden brown with a light cake fluffy center. Serve warm without glaze or allow cake to completely cool and follow glaze instructions below.
- Glaze: use remaining 2 oz of cream cheese. Microwave to melt it a little in 10 second increments. In a medium bowl, whisk melted cream cheese, powdered sugar & lemon juice. Whisk until there are no clumps and it is nice and glaze-y. Pour over the completely cooled loaf cake. Let it set 3hrs or overnight to set. Slice & enjoy.
Notes
Homecook's Notes:
*I love using Meyer Lemons when they are in season. They are what make this cake absolute perfection. You can use regular lemon juice as a substitute. Start with 2 tbs and taste the batter before adding any more.
*I think substituting this with any citrus would be delicious.