No Added Sugar Lemon and Raspberry Loaf

This No Added Sugar Lemon and Raspberry Loaf has the perfect balance of of tart lemon and sweet berries.

Made with no added sugar, this moist and tender cake features a fresh lemony flavor with a hint of raspberry in every bite.

What makes lemon loaf so good?

A lemon loaf is a lemon flavored cake that is baked in a loaf style pan.

I like how the added raspberries add an interesting pop of flavor and color to a commonly yellow cake..

Have you tried my Sugar Free Chocolate Loaf Cake ?

That Sugar Free Chocolate Loaf Cake is a deliciously dense and moist cake recipe that features the rich flavor of chocolate. Both this lemon with raspberry loaf cake and that chocolate loaf cake are delicious cake recipes that can be made with no added sugar.

To make this recipe you will need a loaf pan to bake the cake in.
You can find a selection of loaf pans here.

Why we love this easy cake recipe.

This is a moist and flavorful cake recipe.
Making this cake without adding sugar makes it even better.

Here is what else we like about this recipe.

• The raspberries add a pop of flavor in every bite.
• This is a made from scratch cake recipe which means that we know exactly what goes into it.
• The optional glaze is made with just two ingredients.
• Both the cake and the glaze are a flavorful balance of sweet and tangy flavors.
• Lemon cake with berries goes great with coffee, tea, milk, or even lemonade
• This cake is great to serve at a gathering such as potluck dinners, celebrations such as birthdays or Mother's day, or simply to enjoy for dessert.

Tips for making the best lemon loaf cake.

Because of the height of a loaf pan, I like to prep the pan with parchment paper rather than using just nonstick spray or grease. Allowing excess parchment to hang over the sides of the loaf pan makes it easy to lift the cake from the pan for slicing and serving.

More helpful tips for you.

1. All purpose flour was used in making my cake. I have not tried this recipe using an alternative flour such as low carb or gluten free flour.
2. Use large eggs that are fresh and at room temperature. The eggs are needed for moisture and for binding the ingredients together so you want them to blend well with the other ingredients.
3. While fresh raspberries are preferred, frozen raspberries can be used. I like to not defrost the raspberries first however, as this can break down the raspberries and make them runny.
4. The glaze is a simple glaze that basically accents the cake and helps any decorative raspberries stay on the cake. When you make the glaze sift the powdered sugar alternative once or twice to break up any lumps and make the glaze lighter.
5. Can you make this recipe using another kind of berry? Yes, you can use another berry such as blueberries with or instead of the raspberries.
6. Let the cake fully cool before adding the glaze. This will help the glaze set correctly.

How to make No Added Sugar Lemon and Raspberry Loaf

Prep Time: 15 minutes .
Bake Time: 50-55 minutes.
Servings: 8 .

1. Start by preheating your oven to 350 and prepping your loaf pan with parchment paper. I like to also give the parchment paper a spray with nonstick as well.
2. Place the raspberries in a medium bowl and toss them with one tablespoon of the flour. Set this aside while you continue.
3. In a large bowl, sift or whisk together the remaining flour with the baking powder and salt.
4. Next, in a large mixing bowl, and on medium speed, beat together the eggs, Greek yogurt, vanilla extract, and coconut oil until blended. Then blend in the sugar alternative and lemon zest.
5. Add the dry ingredients from the first bowl to the mixing bowl and mix until just combined. Then use a rubber spatula or similar item to gently fold in your raspberries.
6. Transfer the batter to your prepared loaf pan and then give the bottom of the loaf pan a couple of light taps on your countertop to help it evenly spread.
7. Bake your loaf cake in the center of your oven for 50-60 minutes or until a toothpick comes out clean.
8. Allow the cake to cool in the pan for 10 minutes and then use the parchment paper to carefully remove the cake from the pan and place onto a cooling rack for fully cool.
9. To make the glaze, combine the sugar free powdered sugar with the lemon juice. Use a whisk to combine the ingredients, adding additional lemon juice or powdered alternative as needed for consistency.
10. Use a skewer or toothpick to poke holes over the top and sides of your cake. Then spoon or use a pastry brush the glaze over the holes so that the glaze goes into them. You can then place the remaining raspberries on top of the cake so that they stick to the glaze.
11. Let the glaze set for 15 minutes before slicing and serving your cake.

Expert Tip 👉 Greek Yogurt is an important ingredient in this recipe as it helps to enhance the moisture, texture, and flavor of this cake while keeping it tender. Sour cream can be used as an alternative to the yogurt. Both should be full fat and plain in flavor.

How to store raspberry and lemon loaf cake.

Once the cake has fully cooled and the glaze has set, you can store this cake in an airtight container. When properly stored, it should keep for up to a few days at room temperature, four to five days refrigerated or up to a few months when frozen.

You may also be interested in these ideas.

• Sugar Free Strawberry Cake Recipe
• Strawberry Banana Bread - No Added Sugar
• Sugar Free Raspberry Coffee Cake
• Sugar Free Lemon Bundt Cake
• Sugar Free Carrot Bundt Cake
• Sugar Free Chocolate Chip Skillet Cookie