Artisan®Plus: Lemon Raspberry Loaf Cake

Ingredients

  • ¾ cup (170 grams) butter, softened
  • 1 cup (200 grams) granulated sugar
  • 1 large lemon for zest and juice
  • 2 large eggs, room temperature
  • ¼ cup (30 mL) buttermilk
  • 2 cups (240 grams) all-purpose flour
  • 2 teaspoons (10 grams) baking powder
  • ¼ teaspoon (1 gram) salt
  • 3 ounces (85 grams) fresh or frozen raspberries
Lemon Glaze
  • 1 cup (120 grams) powdered sugar
  • 1 large (170 grams) lemon, zest and juice
Raspberry Glaze
  • ½ cup (60 grams) powdered sugar
  • ¼ cup freeze-dried raspberries
  • 4 teaspoons whole milk

Special Equipment

  • KitchenAid® Artisan® Plus Stand Mixer
  • Flat Beater
  • Double Flex Edge Beater
  • KitchenAid® Food Chopper
  • 9x5 in (23x13 cm) Loaf Pan
  • Cooling rack

Prep Time: 45 minutes

Bake Time: 25 minutes

Servings: 10 slices


Recipe Note

This recipe works with all KitchenAid Mixers, but is written with the Artisan® Plus in mind; highlighting its Precision Control Speed feature, which lets you glide between speeds for perfect texture. Use 11 presets or twist the knob for smooth, gradual control.

Instructions

  1. Preheat oven to 350F.
  2. Grease 9x5 inch loaf pan with softened butter.
  3. Attach bowl and flat beater to KitchenAid® Artisan® Plus stand mixer.
  4. Add butter to bowl and glide precision speed knob to medium speed, between speeds 4 and 6, for 1 minute.
  5. Stop mixer and add sugar and lemon zest.
  6. Continue creaming for 2 minutes on medium speed.
  7. Slow mixer to low speed and add lemon juice and allow to incorporate.
  8. Add eggs, one at a time, mixing on low until incorporated.
  9. Continuing on low speed, add buttermilk.
  10. Turn mixer to ½ speed and gradually add flour, baking powder and salt until just combined.
  11. Continuing on ½ speed, fold in raspberries and stop mixing.
  12. Scrape batter into prepared loaf pan, cover with foil, and bake for 30-35 minutes.
  13. Remove foil and continue baking 20-25 minutes longer or until top of cake is golden brown and center is set.
  14. While cake is baking prepare glazes.
  15. For lemon glaze, attach bowl and Double Flex Edge Beater accessory to KitchenAid® Artisan® Plus stand mixer.
  16. Add powdered sugar and lemon zest.
  17. Add ¼ cup lemon juice and gradually glide mixer speed to medium and beat until combined.
  18. Scrape glaze into small bowl and reattach bowl to mixer.
  19. For raspberry glaze, add ¼ cup freeze-dried raspberries to Food Chopper.
  20. Pulse until fine powder texture.
  21. Add raspberry powder, powdered sugar and whole milk to mixer bowl.
  22. Gradually glide mixer speed to medium, beating until combined.
  23. When cake is finished baking remove from oven and place on cooling rack for 20-30 minutes.
  24. Remove cake from pan and place on cooling rack.
  25. Drizzle cake with lemon and raspberry glazes.
  26. Slice and serve or refrigerate for up to 3 days.
Pro tips:

Swap in blueberries for the raspberries in the batter. Swap freeze dried blueberries for raspberries in the glaze.

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