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Raspberry-Lemon-Poppy Seed Loaf

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  • Prep 15 min
  • Total 2 hr 15 min
  • Servings 12
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A fresh raspberry swirl and crunchy poppy seed add zest to this classic lemon loaf.
By Cindy Ensley
Updated Dec 28, 2016
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  • 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
  • 2 containers (5.5 oz each) Liberté® organic sweet cream yogurt
  • 1/2 cup unsalted butter, melted
  • 2 eggs
  • Grated peel of 1 lemon
  • 2 tablespoons poppy seed
  • 1 cup raspberries
  • 2 tablespoons granulated sugar
  • 1 teaspoon cornstarch


  • 1/2 cup powdered sugar
  • 2 to 3 teaspoons lemon juice


  • 1
    Heat oven to 350°F. Spray 9 x 5-inch loaf pan with baking spray.
  • 2
    In large bowl, beat cake mix, yogurt, melted butter, eggs, lemon peel and poppy seed with electric mixer on low speed until just combined, then on medium speed for 2 minutes. Set aside.
  • 3
    Place raspberries, granulated sugar and cornstarch in microwavable bowl. Smash berries with fork until mostly broken down. Microwave uncovered on high 30 seconds; stir and microwave in 15-second increments, stirring between each, until mixture has thickened slightly and mixture bubbles (about 45 seconds). Set aside.
  • 4
    Scrape two-thirds of the batter into pan; spread smooth. Spread raspberry mixture over top; spread with remaining batter.
  • 5
    Bake about 1 hour or until golden and toothpick inserted in center comes out clean. Remove to cool on rack 1 hour.
  • 6
    In small bowl, stir icing ingredients to desired consistency. Drizzle over cooled loaf before slicing.

Tips from the Betty Crocker Kitchens

  • tip 1
    Microwaving the raspberries with sugar and cornstarch keeps the filling from being too watery and absorbing into the batter.
  • tip 2
    Don’t like poppy seed? Don't worry, this loaf is just as tasty with or without!


Nutrition Facts are not available for this recipe
  • Liberté is a registered trademark of Liberty Brand Products Inc. used under license.
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