Lemon Raspberry Loaf

Bright, zesty, and bursting with flavor, this Lemon Raspberry Loaf combines the tartness of lemon with the sweet pop of fresh raspberries. This moist, tender loaf is perfect for breakfast, brunch, or a sweet snack, and is so easy to make that it’s a recipe you’ll want to return to again and again!

Every time I make this Lemon Raspberry Loaf, my husband and kids gather around the kitchen, eager to have the first slice! The combination of lemon and raspberry has become a household favorite, and they always say it reminds them of summer. We love enjoying a slice with our morning coffee or as an afternoon treat – it’s a recipe that has quickly become a family tradition.

Why You’ll Love Lemon Raspberry Loaf

•Bursting with fresh, natural flavors from real lemon zest and raspberries

•Perfectly moist with a tender crumb

•A versatile loaf that works as both a dessert and a breakfast treat

Ingredients Notes For Lemon Raspberry Loaf

•Lemon zest and juice: Fresh lemon juice adds brightness, while the zest enhances flavor.

•Fresh raspberries: Adds a juicy sweetness, but can use frozen raspberries in a pinch.

•Greek yogurt or sour cream: For added moisture and a light tang.

Recipe Steps

1. Prepare the Batter: Cream butter and sugar, then add eggs, lemon juice, and zest. Fold in flour, baking powder, yogurt, and a bit of salt.

2. Add Raspberries: Gently fold fresh raspberries into the batter, being careful not to over-mix.

3. Bake: Pour into a greased loaf pan and bake at 350°F for 50-60 minutes or until a toothpick comes out clean.

4. Glaze (Optional): Mix powdered sugar with a bit of lemon juice and drizzle over the cooled loaf.

Storage Options

•Store at room temperature in an airtight container for up to 3 days.

•Refrigerate for up to a week or freeze slices individually.

Variations & Substitutions

•Substitute blueberries or blackberries for a different berry flavor.

•Use vanilla or almond extract for added depth.

Frequently Asked Questions

•Can I use frozen raspberries? Yes, but thaw and drain them first to prevent excess moisture.

•Can I make this loaf gluten-free? Substitute with a gluten-free baking flour blend for a similar result.

Lemon Raspberry Loaf

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Course: Breakfast, Dessert, Snack

Kitchen: American

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 15 minutes minutes

Servings: 10 slices

Ingredients

 

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• ▢ For the Loaf:
• ▢ 1 1/2 cups all-purpose flour
• ▢ 1 teaspoon baking powder
• ▢ 1/2 teaspoon baking soda
• ▢ 1/2 teaspoon salt
• ▢ 1/2 cup unsalted butter melted
• ▢ 3/4 cup granulated sugar
• ▢ 2 large eggs room temperature
• ▢ 1/2 cup Greek yogurt or sour cream
• ▢ Zest of 1 large lemon
• ▢ 1/4 cup fresh lemon juice
• ▢ 1 teaspoon vanilla extract
• ▢ 1 cup fresh raspberries frozen raspberries work, but do not thaw
• ▢ For the Lemon Glaze:
• ▢ 1 cup powdered sugar
• ▢ 2-3 tablespoons fresh lemon juice

Instructions

• Prepare the Loaf:
• Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan, or line it with parchment paper.
• Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
• Combine Wet Ingredients: In a large bowl, whisk together the melted butter and granulated sugar until well combined. Add the eggs, Greek yogurt (or sour cream), lemon zest, lemon juice, and vanilla extract. Whisk until smooth.
• Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
• Add Raspberries: Gently fold the raspberries into the batter, being careful not to crush them.
• Pour into Pan: Pour the batter into the prepared loaf pan and smooth the top.
• Bake:
• Bake: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the loaf is browning too quickly, cover it loosely with aluminum foil during the last 15-20 minutes of baking.
• Cool: Allow the loaf to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
• Prepare the Lemon Glaze:
• Make the Glaze: In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Adjust the consistency by adding more lemon juice if necessary.
• Glaze the Loaf: Once the loaf is completely cooled, drizzle the lemon glaze over the top.