This Lemon Raspberry Loaf is a bright, citrusy, and moist cake bursting with fresh raspberries and zesty lemon flavor. The tender crumb, tangy lemon glaze, and juicy raspberries make it the perfect treat for breakfast, brunch, or dessert. Easy to make and incredibly delicious, this loaf is a must-try for lemon lovers! 🍋✨

Ingredients

For the Loaf:

• 1 ½ cups (190 g) all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp salt
• ½ cup (115 g) unsalted butter, softened
• ¾ cup (150 g) granulated sugar
• 2 large eggs
• 1 tbsp lemon zest
• ¼ cup (60 ml) fresh lemon juice
• ½ cup (120 ml) milk (or buttermilk for extra tenderness)
• 1 tsp vanilla extract
• 1 ½ cups (180 g) fresh or frozen raspberries (tossed in 1 tbsp flour to prevent sinking)

For the Lemon Glaze:

• ¾ cup (90 g) powdered sugar
• 2 tbsp fresh lemon juice
• ½ tsp lemon zest

Directions

Step 1: Preheat the Oven

1. Preheat oven to 350°F (175°C).
2. Grease and line a 9×5-inch loaf pan with parchment paper.

Step 2: Prepare the Batter

3. In a bowl, whisk together flour, baking powder, and salt.
4. In a separate large bowl, beat butter and sugar until light and fluffy (about 2 minutes).
5. Add eggs one at a time, mixing well after each addition.
6. Stir in lemon zest, lemon juice, milk, and vanilla extract.
7. Gradually fold in the dry ingredients until just combined.
8. Gently fold in the raspberries (coated in flour).

Step 3: Bake the Loaf

9. Pour the batter into the prepared loaf pan and smooth the top.
10. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
11. Allow to cool in the pan for 10 minutes, then transfer to a wire rack.

Step 4: Make the Lemon Glaze

12. In a small bowl, whisk together powdered sugar, lemon juice, and lemon zest until smooth.
13. Drizzle over the cooled loaf and let it set before slicing.

Notes

• For extra moisture, replace half of the butter with Greek yogurt or sour cream.
• Use frozen raspberries? No need to thaw—just toss in flour and mix directly into the batter.
• Storage: Keep at room temperature for 2 days, or refrigerate for up to 5 days.
• Freezing: Wrap slices in plastic wrap and freeze for up to 3 months.

Why This Recipe Works

The bright lemon flavor, juicy raspberries, and soft, buttery texture make this loaf perfectly balanced. The tangy glaze adds a finishing touch, making it both refreshing and indulgent.

Conclusion

This Lemon Raspberry Loaf is a deliciously fresh and citrusy treat that’s perfect for any occasion. Whether paired with coffee, tea, or enjoyed as dessert, it’s guaranteed to be a hit! 🍋🍇 Try it today and enjoy a slice of sunshine! ☀️✨