What makes this raspberry loaf cake stand out from other recipes is the swirl! The raspberries are cooked into a quick sauce, then layered with the cream cheese cake batter. You get that bright raspberry flavor with fresh lemon and a hint of almond if you like plus white chocolate on top!
This recipe is perfect for a breakfast treat or dessert!
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Cooking the raspberries into a sauce first gives you that jammy, tangy ribbon throughout instead of scattered berries like most recipes.
Every time I make this raspberry and lemon loaf cake for friends or post it on social media, everyone is wowed by it. Little does everyone know, the sauce, cake and topping all come together pretty easily! 😉
It’s perfect for when you want to make something impressive without spending all day in the kitchen, just like my Orange Cranberry Pound Cake!
If you’re looking for another delicious raspberry dessert recipe, try my Raspberry Ricotta Cake.
Why You’ll Love This Recipe
- The pretty raspberry swirl makes this loaf look like it came from a bakery!
- White chocolate and raspberries taste incredible together. Every bite is sweet and fruity.
- The raspberry sauce takes just 15 minutes to make and tastes way better than store-bought.
- A little lemon zest brightens up the cake and makes everything taste fresh, like my Blueberry Lemon Ricotta Pound Cake.
- Cream cheese in the batter keeps this cake soft and tender for days.
- Perfect for breakfast, snack time, or dessert!
Ingredients
Below are useful notes about some of the ingredients.
- You can make the jam with fresh or frozen raspberries.
- Use room temperature brick style cream cheese. I prefer Philadelphia brand. Do not use the cream cheese that comes in a tub.
- We’re using 13 tablespoons of room temperature unsalted butter. That’s one and a half sticks plus 1 tablespoon.
- Use cake flour, if possible, for the best soft crumb.
- You’ll need granulated sugar for the cake and jam.
- We’re using lemon zest in the cake and lemon zest and juice in the jam. You’ll need 2 medium lemons.
Please see recipe card below for full list of ingredients and their measurements.
Substitutions & Variations
- Don’t have cake flour? No problem. You can use all purpose flour instead.
- Looking for a quick shortcut for the sauce? Use your favorite store bought jam instead of homemade raspberry sauce.
- Have some extra blueberries? Try my cream cheese blueberry pound cake! It’s basically the blueberry version of this recipe.
How to Make Lemon and Raspberry Loaf Cake
Quick Video Recap
Step by Step Instructions
Step 1: (picture 1 above). Combine the berries, lemon juice and sugar in a saucepan over medium heat. Stir frequently until sauce starts to thicken. Remove from heat. Stir in the optional lemon zest. Allow to cool.
Step 2: (picture 2 above). Rub the zest into the sugar. Beat the sugar, butter and cream cheese til creamy and light. Add the eggs one at a time and the vanilla and optional almond extract. With the mixer running, add the dry ingredients until just incorporated.
Step 3: (picture 3 above). Spread 1/3 of the batter into the prepared loaf pan. Spread 1/2 of the sauce evenly over top. Spread another 1/3 of the batter on top. Spread the remaining sauce over the batter and cover with the remaining 1/3 of the batter.
Step 4: (picture 4 above). Run a knife or skewer through the batter in a swirling motion going from side to side from the top to the bottom of the pan. Rotate the pan 45 degrees and run the knife through the batter side to side from top to bottom.
Step 5: (picture 5 above). Bake for up to 1 hour and 20 minutes until a toothpick comes out mostly clean.
Step 6: (picture 6 above). Once cooled, top cake with melted white chocolate.
Recipe FAQs
Yes! I’ve made this cake using both fresh and frozen raspberries. The sauce may take a couple minutes longer to make, but the baking time for the cake will be the same.
Having too many raspberries is a good problem to have! Make my Lemon Lavender Blackberry Cake and swap the blackberries for raspberries. Raspberries are also fun to add to ice cream! Make my No Churn Mixed Berry Mascarpone Ice Cream.
Chop the white chocolate and place it in a bowl. Microwave it for 15 seconds. Give it a stir then microwave it for 15 more seconds. Stir again. If needed, microwave it for 15 more seconds.
More Recipes You’ll Love
Raspberry Loaf Cake
Ingredients
Raspberry Sauce
- 1 ¼ cups (150 g) raspberries fresh or frozen
- 3 tablespoons (36 g) granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
Cream Cheese Pound Cake
- 1⅔ cups (208.33 g) cake flour or all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
- 13 tablespoons (182 g) unsalted butter room temperature
- 5 ounces (141.75 g) cream cheese brick style, room temperature
- 1 ¼ cups (250 g) sugar
- 4 large eggs room temperature
- 1 tablespoon lemon zest
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract optional
White Chocolate Topping
- 2 ½ ounces (70.87 g) white chocolate chopped (about 1/2 cup)
Instructions
Raspberry Jam
- Set two small plates in the freezer to use to test the sauce for doneness later.
- Combine the berries, sugar and lemon juice in a medium heavy bottomed saucepan set over medium heat. Use a potato masher or back of a large spoon to mash the berries. Stir mixture until sugar is dissolved then turn up heat to medium high. Cook while stirring frequently with a heatproof spatula til sauce starts to thicken, about 10-15 minutes.
- Once mixture has thickened, remove from heat. Place a small amount of sauce on one of the chilled plates. Let it cool briefly then run your finger through the sauce. If you can draw a line that doesn't drip or fill in, the jam is done. If it immediately runs back together, heat it for a few extra minutes then test it on another plate.When the sauce is done, stir in the optional lemon zest. Pour mixture into a glass measuring cup or heatproof bowl. Allow to cool completely. You can place it in the fridge to speed up cooling time.
Cream Cheese Pound Cake
- Preheat the oven to 325 F. Grease a 9×5 inch loaf pan and line it with parchment paper.
- Whisk together the flour, baking powder, and salt. Set aside.
- Add the sugar and lemon zest to a large mixing bowl. Rub the zest into the sugar with your fingertips. This helps the zest release its oils and enhances the lemon flavor.
- With a handheld or stand mixer with a paddle attachment, beat the sugar, butter and cream cheese together on medium speed for 2-3 minutes until creamy and light.
- Turn the mixer down to low speed, add the eggs one at a time followed by the vanilla extract and almond extract (if using). Scrape down the sides and the bottom of the bowl. With the mixer running on low speed, slowly add the dry ingredients. Beat until dry ingredients are just incorporated, being careful not to overmix.
- Use an offset spatula to spread 1/3 of the batter into the prepared loaf pan. Spoon 1/2 of the raspberry jam evenly over top of the batter. Wipe the offset spatula clean if there's cake batter on it. Use the offset spatula to spread the raspberry jam over the batter. Leave about a half inch border around all sides (don't spread the sauce all the way to the edge of the pan). Spoon and evenly spread another 1/3 of the batter on top. Spread the remaining raspberry sauce over the batter and cover that layer with the remaining 1/3 of the batter.
- Stick a knife or skewer in the batter almost to the bottom of the pan. Run the knife or skewer through the batter in a swirling motion going from side to side from the top to the bottom of the pan. Rotate the pan 45 degrees and run the knife through the batter side to side from top to bottom one more time.
- Bake for up to 1 hour and 20 minutes. At around 60 minutes of baking, tent the cake with aluminum foil to keep the top from browning too much. Bake for an additional 15-20 minutes until a toothpick comes out mostly clean inserted in the center of the cake. Remove the cake from the oven and set on a cooling rack to cool in the pan for 15 minutes. Lift up on the sides of parchment paper to remove the cake from the pan. Allow it to cool completely on the rack.
White Chocolate Topping
- Chop the white chocolate and place it in a bowl. Microwave it for 15 seconds. Give it a stir then microwave it for 15 more seconds. Stir again. If needed, microwave it for 15 more seconds. Drizzle or spread over the cooled cake. Allow the white chocolate to set a few minutes or enjoy right away!
Video
Notes
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
Sara
Have you ever used raspberry jam for this recipe?
Natalie
Hi Sara, Yes you could use raspberry jam for this recipe. Please let me know if you have any other questions!
Les
Could you use sour cream instead of cream cheese?
Natalie
Hi Les,
I haven’t tried this recipe with sour cream as a substitute for cream cheese, so I can’t say for sure. Sorry I couldn’t be more helpful! Please let me know if you have any other questions and have a nice day! -Natalie
Jasmeet
Is there any replacement for Egg?
Natalie
Hi Jasmeet, Unfortunately I have not made this cake with an egg replacement so I cannot suggest a replacement. I’m sorry I couldn’t be more helpful. Please let me know if you have any other questions. Have a nice day. Natalie
Yous
Amazing recipe and cake! Great with a cup of coffee
Natalie
Hi Yous! Thank you for making this cake! I’m so happy you enjoyed it and I agree it’s great with coffee 🙂 Natalie
Rebecca
Loved this recipe! It was easy to put together and delicious!
Natalie
Thank you for making this cake Rebecca and for taking the time to write a comment. I’m so happy you enjoyed it! 🙂 Natalie
Barbara Ward
No loafing around here-white chocolate and raspberries mean Delicious!
Natalie
Haha Thank you! I agree-such a delicious loaf and can’t beat white chocolate and raspberries together!
Sarah
Is it plain flour (with no raising agents in it) or self-raising (with raising agents) that should be used in this cake?
I see that you add baking powder but that might be in addition to the raising agents already in the flour.
Thank you.
Natalie
Hi Sarah,
This recipe uses all purpose flour. Please let me know if you have any other questions! -Natalie
Mira
Hi can we use blueberry berries instead of rasberries as in India it’s not easily available..will it taste good with blueberries?
Natalie
Hi Mira, yes you can definitely use blueberries instead of raspberries! Please let me know if you have any other questions. Have a wonderful day 🙂 -Natalie