Print

Raspberry Lemon Loaf

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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

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

Find it online: https://grandmarecipesflash.com/raspberry-lemon-loaf/