raspberry lemon loaf cake recipe

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Preheat the oven to 350°F (175°C). Grease and flour a loaf pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, cream together the softened butter and sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract.
In a separate small bowl, whisk together the buttermilk and lemon zest.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined.
Gently fold in the fresh raspberries.
Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Dust with powdered sugar and garnish with fresh raspberries, if desired.

For a tangier flavor, add a tablespoon of lemon juice to the batter.
You can substitute frozen raspberries, but do not thaw them first.
Store the loaf cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.