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Raspberry Loaf Cake

This Raspberry Loaf Cake uses fresh raspberries combined with classic butter, sugar, and flour for a deliciously simple loaf cake. I top it with a sweet glaze that makes this sweet and tart cake completely crave worthy!

If you love making loaf cakes as much as I do, be sure to check out some of my other favorite recipes like my Chocolate Coconut Loaf Cake, Sweet Cherry Loaf Cake, or my Earl Grey Green Tea Pound Cake.

raspberry loaf cake
raspberry loaf cake

Why You'll Love This Recipe

I absolutely love loaf cakes, they are my favorite type of cake to bake and to eat. I love baking them because they are simple and easy, and I love eating them because I believe they have the perfect cake to frosting ratio. This Raspberry Loaf Cake is no exception!

This almond cake is complimented by the tartness of fresh raspberries. The sweet glaze on top offers a beautiful balance of sweet and tart. This Raspberry Loaf Cake is the perfect pairing to a cup of tea or glass of milk.

raspberry loaf cake

Ingredients for Raspberry Loaf Cake

Organic Valley Salted Butter

Costco Kirkland Organic Cane Sugar

Frontier Co-Op Organic Almond Extract

Organic Valley Large Eggs

Organic Valley Grassmilk

Cairnspring Mills Organic All Purpose Flour

Frontier Co-Op Baking Powder

Frontier Co-Op Fine Sea Salt

Florida Crystals Organic Powdered Sugar

Organic Raspberries

raspberry loaf cake

Why Organic

Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!

So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.

raspberry loaf cake

Raspberry Loaf Cake

Recipe by MimiDifficulty: Easy



A simple almond loaf cake is filled with fresh raspberries and topped with a sweet glaze for a cake that is ready for tea time.


  • Batter
  • 3/4 cup (170 grams) organic salted butter, softened

  • 226 grams (1 cup) organic cane sugar

  • 1 teaspoon organic almond extract

  • 3 organic large eggs, room temperature

  • 3/4 cup organic milk, room temperature

  • 255 grams (2 cups) organic all purpose flour

  • 3/4 teaspoon baking powder

  • 1/2 teaspoon fine sea salt

  • 2 to 3 ounces organic raspberries (fresh or frozen)

  • Glaze
  • 142 grams (1 cup) organic powdered sugar, sifted

  • 2 tablespoons organic milk


  • Preheat the oven to 350°F. Line a 9 x 5-inch loaf pan (1 1/2 pound pan) with parchment paper letting it hang over the sides for easier removal.
  • To make the batter: In the bowl of a stand mixer fitted with the paddle attachment add the butter, cane sugar, and almond extract and mix on low until combined and there are no chunks of butter.
  • Add the eggs and milk and mix on low until it combined. Add the flour, baking powder, and sea salt and mix on low until combined into a smooth batter.
  • Grease the loaf pan with either butter or cooking spray. Pour about half of the batter into the pan add in some of the raspberries. Then add in the remaining batter and drop in the rest of the raspberries.
  • Bake for 1 hour 15 minutes or until a wooden pick inserted in center comes out clean. Allow to cool completely in the pan.
  • To make the glaze: In a medium bowl whisk together the powdered sugar and milk.
  • Remove the loaf cake from the pan and pour the glaze over the top.
  • Store in a cake dome or in an airtight container for up to 3 days.


  • Gluten Free – Replace the flour with 269 grams (1 3/4 cups) organic gluten free flour blend.
  • High Altitude – Bake at 350°F for 1 hour or until a wooden pick inserted in center comes out clean.

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