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! 🍋✨
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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
- Preheat oven to 350°F (175°C).
- Grease and line a 9×5-inch loaf pan with parchment paper.
Step 2: Prepare the Batter
- In a bowl, whisk together flour, baking powder, and salt.
- In a separate large bowl, beat butter and sugar until light and fluffy (about 2 minutes).
- Add eggs one at a time, mixing well after each addition.
- Stir in lemon zest, lemon juice, milk, and vanilla extract.
- Gradually fold in the dry ingredients until just combined.
- Gently fold in the raspberries (coated in flour).
Step 3: Bake the Loaf
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for 10 minutes, then transfer to a wire rack.
Step 4: Make the Lemon Glaze
- In a small bowl, whisk together powdered sugar, lemon juice, and lemon zest until smooth.
- 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! ☀️✨
Frequently Asked Questions
Can I make the Lemon Raspberry Loaf ahead of time?
Yes, you can absolutely make this loaf ahead! You can bake the loaf a day in advance and store it at room temperature, tightly wrapped in plastic wrap or foil. The glaze can be made just before serving to prevent it from soaking into the loaf. For longer storage, consider freezing the loaf (wrapped in plastic wrap and foil) for up to 3 months; thaw it overnight in the refrigerator before glazing and serving.
What substitutions can I make if I don’t have certain ingredients on hand?
You can substitute buttermilk for milk in a 1:1 ratio for a tangier and more tender loaf. If you don’t have fresh raspberries, frozen ones work perfectly; just toss them in flour before adding them to the batter without thawing. For a richer flavor, replace half the butter with Greek yogurt or sour cream, also in a 1:1 ratio. If you’re out of lemon zest, use a few drops of lemon extract, but be mindful as it’s more potent.
How do I know when the Lemon Raspberry Loaf is perfectly baked?
The loaf is done when it turns golden brown on top and springs back slightly when gently touched. The most reliable test is to insert a toothpick into the center; it should come out clean, or with just a few moist crumbs attached. The baking time is typically 50-60 minutes, but it can vary depending on your oven, so start checking around 50 minutes. Also, the edges of the loaf should start pulling away from the sides of the pan.
Can I double or scale down this recipe?
Yes, you can easily double the recipe! Use a larger loaf pan (or two 9×5-inch pans) and increase the baking time accordingly, likely adding 10-15 minutes. If you’re scaling down, reduce all ingredients proportionally. Be mindful of the oven temperature and adjust the baking time as needed. For a smaller loaf, a 8×4-inch loaf pan will work, but the baking time will be reduced.
What are the nutritional benefits of the ingredients in this Lemon Raspberry Loaf?
This loaf provides some nutritional benefits. Raspberries are rich in antioxidants and fiber. Lemons offer Vitamin C, which boosts the immune system. Eggs contribute protein and essential nutrients. While the recipe includes butter and sugar, it can still be enjoyed in moderation as part of a balanced diet. Consider using whole wheat flour for added fiber.
Lemon Raspberry Loaf
A delightful lemon raspberry loaf that's perfect for brunch or dessert.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour
- 1 cup sugar granulated
- 0.5 cup milk preferably whole
- 2 large eggs
- 0.5 cup raspberries fresh
- 0.25 cup butter melted
- 1 tbsp lemon zest freshly grated
Instructions
Preparation Steps
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix flour and sugar.
- Add milk, eggs, melted butter, and lemon zest. Mix well.
- Fold in the raspberries gently.
- Pour the batter into a greased loaf pan.
- Bake for 45 minutes or until a toothpick inserted into the center comes out clean.
Notes
Let the loaf cool before slicing for best results.
