Lemon Loaf Cake topped with Streusel and Raspberry Glaze is on a wooden cutting board. Two slices have been made from the cake. Lemon slices and raspberries are scattered as garnish. A bowl of raspberry glaze is in the background. Yellow tulips are scattered around as decoration.

Lemon Loaf Cake with Streusel and Raspberry Glaze

A Lemon Crème Cake Roll is transformed into a decadent loaf by layering it with a lemon-infused cream cheese filling, a crumbly streusel topping, and a vibrant raspberry glaze.

If you’re looking for a dessert that is the perfect balance of tangy, sweet, and rich, then our Lemon Loaf Cake with Streusel and Raspberry Glaze is just what you need. A Lemon Crème Cake Roll is transformed into a decadent loaf by layering it with a lemon-infused cream cheese filling, a crumbly streusel topping, and a vibrant raspberry glaze. Colorful and loaded with fresh flavors, this Lemon Loaf Cake offers a burst of excitement with every bite.

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What You’ll Need

  • A hand mixer and large mixing bowl to combine the cake and crème filling. This will form the base of your loaf cake, so you want to make sure everything is well combined and there aren’t any large chunks. Alternatively, you can mix the cake and filling together by hand.
    • You’ll also use these items to combine the ingredients for your filling.
  • To layer the ingredients for your cake, we recommend using a 1 lb. loaf pan lined with wax paper.
  • For your raspberry glaze, you’ll need a food processor and a fine-mesh sieve.

Storage Information

Transfer any leftovers to an airtight container and store in the refrigerator. This Lemon Loaf Cake is best if eaten within 3 days of making it.

Tips for Making a Lemon Loaf Cake

  • Wait to pour on the raspberry glaze until the cake is completely cool. This will prevent the glaze from melting and soaking into the cake.
  • Use the zest of a fresh lemon! Fresh lemons have a much stronger flavor than bottled lemon juice.
  • When making your streusel topping, be careful not to overheat your butter. Using very hot butter can cause the sugars to melt, leaving you with a greasy mixture. Also, avoid over-mixing your streusel. Over-mixing will leave you with a pasty, batter-like mixture rather than a crumbly topping.

Are You Ready to Try this Lemon Loaf Cake Recipe?

Lemon Loaf Cake on a cutting board next to two plates with slices of the cake. The cake is topped with streusel and raspberry glaze. Lemon slices and raspberries are scattered around the plates/cutting board.

Servings: This recipe makes approximately 8 slices of Lemon Loaf Cake.


Loaf Cake:


  • 8 oz. cream cheese, softened
  • 1/4 c. granulated sugar
  • 1 large egg
  • Zest of 1 lemon


  • 1/2 c. light brown sugar, packed
  • 1/4 c. granulated sugar
  • 1/4 tsp. kosher salt
  • 1/2 c. unsalted butter, melted
  • 1 1/2 c. all-purpose flour

Raspberry Glaze:

  • 1/2 – 3/4 c. fresh raspberries
  • 1 – 1 1/2 c. confectioner’s sugar, sifted
  1. Take the Lemon Crème Cake Roll out of the packaging and let it sit on the counter to thaw for 30 minutes.
  2. Once thawed, break off or cut up pieces of cake roll and place them into a large mixing bowl. Then, using a mixer on medium speed, beat until thoroughly mixed. You can also mix the cake and filling together by hand if you prefer.
  3. Press the mixture into the bottom of a loaf pan that’s been lined with wax paper.
  4. In a mixing bowl, beat the softened cream cheese with granulated sugar, egg, and lemon zest for about 4-5 minutes until smooth. Pour this mixture over the cake in your loaf pan.
  5. In a small bowl, make your streusel. Combine the light brown sugar, granulated sugar, salt, melted butter, and all-purpose flour. Mash together with a fork until a crumbly mixture forms. Sprinkle the streusel over top of the filling.
  6. Preheat the oven to 325°F. Bake the cake for about 40 minutes or until golden brown. Once removed from the oven, allow the cake to cool completely in the pan.
  7. Refrigerate the cake for 3 hours to allow the cheesecake filling to finish setting up.
  8. Prepare the raspberry glaze by blending your fresh raspberries in a food processor until completely smooth. Then, press the raspberries into a fine-mesh sieve to extract the juice. Mix confectioner’s sugar into the juice until smooth, adjusting the consistency by adding more juice or sugar as needed.
  9. Spoon the raspberry glaze over the top of the cake and serve!

Lemon Loaf Cake on cutting board. Two slices have been cut from the loaf. Lemons and raspberries are scattered as garnish. Two yellow tulips are off to the side.

The Lemon Loaf Cake is a mouthwatering dessert that’s sure to impress everyone at your table. This delightful cake brings together the zesty brightness of lemon, the richness of cream cheese, the satisfying crunch of streusel, and the tartness of raspberries to create a symphony of flavors and textures. As visually appealing as it is delicious, this easy-to-make treat is perfect for all your seasonal celebrations, weekend brunches, or simple afternoons lounging in the sun.

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