Raspberry Lemon Poppyseed Loaf

My goodness it feels like it’s been ages since I shared a recipe here. I feel out of practice, so I’ll keep it short and sweet <3

Picture this: A thick slice of Lemon Poppyseed Loaf drizzled with raspberry yogurt glaze, and paired with your favourite afternoon beverage – maybe it’s a cup of earl grey tea or an iced coffee…

All I’m saying is this could be your reality. Happy baking friends.

Lemon Raspberry Poppyseed Loaf

Things you need

1/4 cup salted butter, softened
1/4 cup canola oil (or another neutral oil)
1 cup granulated sugar
2 tbsp lemon zest
2 eggs, room temperature
1 tsp pure vanilla extract
½ cup whole milk
2 tbsp sour cream
1 ½ cups all purpose flour
½ tsp baking soda
½ tsp baking powder
½ tsp salt
1/4 cup poppyseeds
¾ cup frozen raspberries

Raspberry Yogurt Glaze
2 tbsp plain greek yogurt
3 raspberries mashed
1 cup powdered sugar
Pinch of salt

How to make

1. Preheat oven to 350F degrees and grease a loaf pan with butter, and dust with flour. Set aside.
2. In a small bowl, whisk together the flour, baking soda, baking powder, poppyseeds and salt; set aside.
3. In the bowl of a stand mixer, cream together the butter, canola oil, sugar and lemon zest. Beat until pale and fluffy – about 5 minutes. Add in eggs one at a time, scraping down the sides of the bowl in between each addition. Add in the vanilla extract and beat until fluffy – about 1 minute.
4. In a liquid measuring cup, mix together the sour cream and the whole milk until smooth.
5. Add ½ of the dry ingredients to the mixer, and beat on low until just combined. Add in the milk and sour cream mixture and beat on low until just combined. Scrape down the sides of your bowl. Add in the remaining flour mixture and beat on low until the batter is just smooth.
6. Place your frozen raspberries in a bowl and break them apart with your fingers (I know this sounds weird, but I swear by this technique to get an amazing raspberry swirl.
7. Spoon ⅓ of the cake batter into your prepared loaf pan. Pour ½ of your frozen raspberry crumbles over top of the batter. Spoon another ⅓ of the batter on top of the raspberry layer, and spread to the edges of your pan. Sprinkle the remaining raspberry crumbles on top of the batter. Spoon the remaining cake batter on top and spread over top. You don’t have to completely cover all the raspberries- it’s okay if there is some peaking out.
8. Sprinkle the top of the batter with a bit of granulated sugar and set in the center of your oven to bake for 40-50 minutes, or until the top is golden brown and the center of the cake is set – it should spring back to a light touch.
9. Remove from the oven and allow to cool completely.
10. Meanwhile whisk together all the ingredients for your glaze until smooth and creamy. If your glaze is too runny, add in more powdered sugar 2 tbsp at a time until it is a creamy, smooth white consistency.
11. Once your cake has cooled, turn it out onto a cooling rack that has been lined with parchment paper.
12. Pour the glaze over top of the loaf and allow to set for 15-20 minutes. Slice and enjoy!