Raspberry Lemon Loaf

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If you’ve ever had the perfect combination of sweet and tart, then you know just how magical it is. Imagine biting into a slice of cake that’s bursting with the juicy freshness of ripe raspberries, kissed with a zesty lemon glaze that takes every bite to the next level. Trust me, this Raspberry Lemon Loaf is about to become your new favorite go-to dessert or snack. It’s light, fluffy, and brimming with flavor—it’s the kind of treat you’ll want to share with everyone, but might want to keep to yourself too (no judgment here!). Perfect for an afternoon coffee break or as a crowd-pleaser at your next gathering. So, what are you waiting for? Let’s dive in and create something delicious together!

Why You’ll Love Raspberry Lemon Loaf

This loaf isn’t just any sweet treat—it’s the kind of thing that’ll make you smile with every bite. Here’s why this recipe is destined to win your heart:

  • Versatile: Perfect for those moments when you want something fresh and light yet indulgent. It’s the perfect way to brighten up a gloomy afternoon or add a little something special to your weekend brunch spread.
  • Budget-Friendly: Made with simple, everyday ingredients that you probably already have in your kitchen. No need for fancy stuff here—just good, wholesome ingredients that shine through with every slice.
  • Quick and Easy: Even if you’re a baking newbie, this one’s foolproof. No complicated steps, just mix, bake, and enjoy!
  • Crowd-Pleasing: Whether it’s a family dinner, a friend gathering, or a work potluck, this loaf is always a hit. It’s got that perfect balance of sweet and tart that everyone will love.
  • Customizable: If you’re feeling adventurous, you can swap in other berries or add some poppy seeds for extra texture. The possibilities are endless!

Ingredients in Raspberry Lemon Loaf

This loaf may look fancy, but it’s made with everyday pantry staples. Here’s what you need:

  • Fresh Raspberries: These little gems give the loaf a burst of juicy, slightly tart flavor. Plus, they look so pretty baked into the cake!
  • Lemons: The zest and juice from fresh lemons bring that perfect zesty kick. The citrus flavor will elevate this loaf to another level.
  • Flour: All-purpose flour creates the perfect crumbly texture that’s soft but holds together nicely.
  • Sugar: A bit of sweetness to balance out the tartness of the lemon and raspberries.
  • Eggs: To bind everything together and create that light, fluffy texture.
  • Butter: Adds richness and moisture—trust me, you can’t go wrong with butter.
  • Baking Powder: This helps the loaf rise beautifully for that perfect, airy crumb.
  • Milk: For the right consistency and extra tenderness.

(Note: The full ingredient list, including measurements, is provided in the recipe card directly below.)

Instructions

Here’s how to bring this Raspberry Lemon Loaf to life:

Preheat the Oven: Start by preheating your oven to the right temperature so the loaf can cook evenly and beautifully.

Mix the Wet Ingredients: In a large bowl, whisk together your eggs, sugar, melted butter, and fresh lemon juice. This is where the magic starts—you’re blending everything together to create that lush, smooth batter.

Add the Dry Ingredients: Next, sift in the flour, baking powder, and a pinch of salt. Gently stir to combine, being careful not to overmix. You want the batter to stay light and fluffy.

Fold in the Raspberries: Gently fold in the fresh raspberries, making sure not to break them up too much. The bursts of color and flavor will make this loaf irresistible.

Prepare the Pan: Grease and flour your loaf pan so the loaf comes out nice and easy once it’s done baking.

Bake to Perfection: Pour the batter into the prepared pan, then pop it into the oven. Bake until it’s golden and a toothpick inserted into the center comes out clean. Be patient—the aroma in your kitchen will be absolutely intoxicating!

Cool and Glaze: Once the loaf has cooled down a bit, drizzle a lemon glaze on top for that final touch. This gives the loaf a beautiful glossy finish and a burst of citrus flavor.

Serve and Enjoy: Slice, serve, and enjoy the sweet, tangy goodness of your homemade Raspberry Lemon Loaf! It’s perfect on its own or with a cup of tea or coffee.

How to Serve Raspberry Lemon Loaf

This loaf is delicious on its own, but here are a few ways to make it even more special:

  • Pair with Tea or Coffee: It’s the perfect snack with a hot drink. The lemony sweetness is divine with a nice Earl Grey or a frothy cappuccino.
  • Add Fresh Cream: If you’re feeling extra indulgent, top a slice with a dollop of fresh whipped cream or even a scoop of vanilla ice cream.
  • Serve with Berries: For a fresh burst of flavor, serve slices with extra raspberries or strawberries on the side.

Additional Tips

  • Prep Ahead: You can mix the dry ingredients ahead of time to save time later. Just store them in an airtight container until you’re ready to bake.
  • Spice It Up: Want to take it to the next level? Add a teaspoon of vanilla extract or a pinch of cinnamon for a unique twist.
  • Store Leftovers: Wrap any leftovers tightly in plastic wrap or foil and store them in an airtight container. It stays fresh for several days—or you can freeze it for a rainy day!

FAQ Section

Q1: Can I substitute other berries for raspberries? A1: Absolutely! Blueberries, blackberries, or even strawberries would work perfectly. Just make sure to adjust the cooking time slightly if using larger berries.

Q2: Can I make this loaf ahead of time? A2: Yes, you can! It actually tastes even better the next day once the flavors have had time to meld together. Just store it in an airtight container.

Q3: How do I store leftovers? A3: Store leftovers in an airtight container at room temperature for up to three days, or keep it in the fridge for a bit longer.

Q4: Can I freeze this loaf? A4: You can freeze the loaf! Just wrap it tightly in plastic wrap or aluminum foil and place it in a freezer-safe bag. Thaw overnight when you’re ready to enjoy it.

Q5: Can I double the recipe? A5: Absolutely! Just make sure to adjust the baking time and use a larger pan if you’re doubling it.

Q6: Can I make it without the glaze? A6: Sure! If you prefer it without, the loaf is still delicious on its own, with the natural sweetness of the raspberries and lemon.

Q7: Can I use frozen raspberries instead of fresh? A7: Yes, you can use frozen raspberries, but be sure to fold them in gently as they may be a bit more fragile.

Q8: What kind of flour should I use? A8: All-purpose flour works best for this recipe, but you can also use whole wheat flour for a heartier version.

Q9: Can I make this loaf gluten-free? A9: Yes! You can substitute a gluten-free flour blend to make this recipe gluten-free. Just be sure to check that your other ingredients are gluten-free as well.

Q10: How do I get the loaf out of the pan? A10: After the loaf cools for a few minutes, gently run a knife around the edges to loosen it, then invert the pan and tap gently. You can also line the pan with parchment paper to make it easier to remove.

Conclusion

This Raspberry Lemon Loaf is all about simplicity, but with big flavor. It’s a sweet treat that’s perfect for any occasion. The combination of tangy lemon and juicy raspberries will brighten up your day and leave you coming back for seconds. So grab your ingredients, preheat that oven, and get ready to enjoy a slice of something truly special!

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Raspberry Lemon Loaf

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This Raspberry Lemon Loaf is the perfect blend of sweet and tart, with a soft and fluffy texture. Topped with a zesty lemon glaze and fresh raspberries, it’s a delightful treat for any occasion

  • Prep Time: 15 minutes
  • Cook Time: 50-60 minutes
  • Total Time: 1 hour 10-15 minutes
  • Yield: 1 loaf (8-10 servings) 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  1. For the Raspberry Lemon Loaf:
    • 1 1/2 cups all-purpose flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon salt
    • 1/2 cup unsalted butter, softened
    • 3/4 cup granulated sugar
    • 2 large eggs
    • Zest of 1 lemon
    • 1/4 cup fresh lemon juice
    • 1/2 cup sour cream or plain yogurt
    • 1 cup fresh or frozen raspberries (if frozen, do not thaw)

    For the Raspberry Lemon Icing:

    1. 1 cup powdered sugar
    2. 2 tablespoons fresh lemon juice
    3. 1 tablespoon raspberry puree (from fresh or frozen raspberries)
    4. Lemon zest, for garnish

Instructions

  • Prepare the Raspberry Lemon Loaf: Preheat the oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  • In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well after each addition.
  • Mix in the lemon zest, lemon juice, and sour cream until combined.
  • Gradually fold in the dry ingredients until just combined. Gently fold in the raspberries, being careful not to overmix.
  • Pour the batter into the prepared loaf pan, spreading it evenly.
  • Bake: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Allow the loaf to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
  • Prepare the Raspberry Lemon Icing: In a small bowl, whisk together the powdered sugar, lemon juice, and raspberry puree until smooth. Adjust consistency by adding more powdered sugar (for thicker icing) or lemon juice (for thinner icing).
  • Glaze the Loaf: Once the loaf is completely cooled, drizzle the icing over the top. Sprinkle with lemon zest for extra flavor and presentation.
  • Serve: Slice and enjoy the tangy, fruity goodness!

Notes

  • If using frozen raspberries, avoid thawing them to prevent them from sinking into the batter.
  • You can adjust the thickness of the icing depending on your preference.

Nutrition

  • Serving Size: 1 slice
  • Calories: 250
  • Sugar: 27g
  • Sodium: 120mg
  • Fat: 10g
  • Saturated Fat: 6g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 37g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 60mg

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