If you’re craving a treat that’s equal parts zesty and sweet, you’re in for a real delight with this Raspberry Lemon Loaf. Imagine tender, buttery slices, bursting with juicy raspberries and a bright, sunny lemon flavor in every bite. It’s the kind of loaf that looks impressive on the table yet comes together with the simplest ingredients—perfect for breakfast, brunch, or an afternoon pick-me-up. Whether you enjoy it plain or with a tangy glaze, this Raspberry Lemon Loaf is bound to become your new favorite bake.
Ingredients You’ll Need
One of the best things about this Raspberry Lemon Loaf is that it uses everyday staples you probably already have in your kitchen. Each ingredient plays a role in creating a loaf that’s moist, flavorful, and bursting with color. Here’s what you’ll need (and why!):
- All-purpose flour: The base of the loaf, giving it structure and a tender crumb.
- Baking powder & baking soda: These leaveners team up to make the loaf rise and stay light.
- Salt: Just a pinch enhances all the other flavors.
- Unsalted butter (softened): Adds richness and that irresistible melt-in-your-mouth texture.
- Granulated sugar: Sweetens the loaf and helps it bake up golden.
- Large eggs: Bind everything together and add moisture.
- Lemon zest: Packs a punch of citrus fragrance and flavor—don’t skip it!
- Fresh lemon juice: Brightens up the loaf with tart, fresh notes.
- Plain Greek yogurt: Keeps the crumb ultra-moist and tender (you can swap for sour cream for a tangy twist).
- Vanilla extract: Rounds out the flavors with a subtle warmth.
- Fresh raspberries (or frozen, not thawed): The star of the show, adding juicy bursts in every slice.
- Flour (for tossing raspberries): Helps prevent the berries from sinking and streaking the batter.
- Optional glaze (powdered sugar & lemon juice): Drizzle on top for extra zing and a pretty finish.
How to Make Raspberry Lemon Loaf
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal. This little bit of prep ensures that your Raspberry Lemon Loaf will release beautifully, every time.
Step 2: Whisk the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This step keeps the leaveners evenly distributed throughout your loaf, so you get a perfect rise and even texture.
Step 3: Cream Butter and Sugar
In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy. This is the secret to a tender crumb, so don’t rush—give it a good few minutes.
Step 4: Add Eggs, Lemon, Yogurt, and Vanilla
Beat in the eggs, one at a time, mixing well after each addition. Then add the lemon zest, fresh lemon juice, Greek yogurt, and vanilla extract. These ingredients bring moisture and that unmistakable citrusy tang to your Raspberry Lemon Loaf.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, stirring just until combined. Over-mixing can make your loaf tough, so mix gently and stop as soon as everything comes together.
Step 6: Fold in the Raspberries
Toss your raspberries (fresh or frozen, just not thawed) with 1 tablespoon of flour to help keep them from sinking. Gently fold them into the batter, being careful not to break them up too much—this keeps your loaf beautifully speckled with fruit.
Step 7: Bake
Pour the batter into your prepared loaf pan and smooth the top. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. Your kitchen will smell heavenly as it bakes!
Step 8: Cool and Glaze
Let the Raspberry Lemon Loaf cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. If you’re going for the optional lemon glaze, mix powdered sugar with lemon juice and drizzle it over the cooled loaf for a glossy, tangy finish.
How to Serve Raspberry Lemon Loaf
Garnishes
For a gorgeous presentation, sprinkle your Raspberry Lemon Loaf with a dusting of powdered sugar or add a handful of fresh raspberries and thin lemon slices on top. The optional lemon glaze also adds a beautiful sheen and an extra burst of citrus flavor.
Side Dishes
Pair your loaf with a dollop of whipped cream or a scoop of vanilla yogurt for a decadent breakfast or dessert. It’s also lovely with a cup of hot tea or coffee, making it the perfect treat for a leisurely brunch or afternoon snack.
Creative Ways to Present
Slice the Raspberry Lemon Loaf and arrange the pieces on a colorful platter for a party. For a special brunch, cut thick slices and toast them lightly, then serve with a smear of cream cheese. You can even cube the loaf and layer it in parfait glasses with whipped cream and extra berries for a show-stopping dessert.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover Raspberry Lemon Loaf tightly in plastic wrap or store it in an airtight container at room temperature for up to 2 days. It will stay moist and flavorful, making it just as delicious the next day—perfect for easy snacking!
Freezing
This loaf freezes beautifully! Once completely cooled, wrap it tightly in plastic wrap and then foil, or place it in a freezer-safe bag. It’ll keep for up to 3 months. To enjoy, thaw overnight in the fridge or on the counter.
Reheating
To refresh your Raspberry Lemon Loaf, simply warm slices in the microwave for 10–15 seconds, or toast them lightly for a bit of crunch. If you’ve glazed the loaf, wait until after reheating to add any extra glaze or fresh fruit.
FAQs
Can I use frozen raspberries instead of fresh?
Absolutely! If using frozen raspberries, just add them straight from the freezer without thawing. This helps prevent the berries from bleeding too much color into your batter.
What can I use instead of Greek yogurt?
Sour cream is a fantastic substitute for Greek yogurt in this recipe. It brings a similar tang and moisture, making your Raspberry Lemon Loaf extra tender.
How do I prevent my raspberries from sinking?
Toss your raspberries with a tablespoon of flour before folding them into the batter. This trick helps suspend the berries throughout the loaf, so each slice gets a perfect burst of fruit.
Can I make this loaf gluten-free?
Yes! Swap the all-purpose flour for your favorite gluten-free 1:1 baking flour blend. The texture might be slightly different, but you’ll still get all the lovely flavor of the original Raspberry Lemon Loaf.
How do I know when my loaf is done baking?
Your Raspberry Lemon Loaf is ready when a toothpick inserted into the center comes out clean or with just a few moist crumbs. If you notice it browning too quickly on top, tent it with foil for the last 10 minutes of baking.
Final Thoughts
If you’re looking for a bake that’s as cheerful as it is delicious, you can’t go wrong with Raspberry Lemon Loaf. The pop of raspberries, the brightness of lemon, and that tender crumb make it a true crowd-pleaser. Give it a try, and don’t be surprised if it becomes your new go-to for every occasion!
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Raspberry Lemon Loaf Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A delightfully moist and tangy Raspberry Lemon Loaf that combines fresh raspberries and zesty lemon for a perfect balance of sweet and tart. This easy-to-make loaf cake is ideal for breakfast, dessert, or a tasty snack, featuring a tender crumb enriched with Greek yogurt and a optional lemon glaze for added brightness.
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 tablespoon flour (for tossing raspberries)
Wet Ingredients
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- ½ cup plain Greek yogurt
- 1 teaspoon vanilla extract
Fruits
- 1 cup fresh raspberries (or frozen, not thawed)
Optional Glaze
- ½ cup powdered sugar
- 1–2 tablespoons lemon juice
Instructions
- Prepare the Pan: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper to ensure easy removal after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the 1 ½ cups flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy, which will help create a tender loaf.
- Add Eggs and Flavorings: Beat in the eggs one at a time, mixing well after each addition. Then stir in the lemon zest, fresh lemon juice, Greek yogurt, and vanilla extract until well combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix to avoid a dense loaf.
- Incorporate Raspberries: Toss the raspberries with 1 tablespoon of flour to prevent them from sinking and bleeding into the batter. Gently fold the raspberries into the batter.
- Bake the Loaf: Pour the batter evenly into the prepared loaf pan and smooth the top. Bake for 50 to 60 minutes or until a toothpick inserted in the center comes out clean.
- Cool: Allow the loaf to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Add Glaze (Optional): Once completely cooled, drizzle with a simple lemon glaze made by mixing powdered sugar with lemon juice to taste, enhancing the lemon flavor and adding a sweet finishing touch.
Notes
- For added richness and a slightly tangier flavor, substitute the Greek yogurt with sour cream.
- If using frozen raspberries, do not thaw them before folding into the batter to prevent color streaking.
- This loaf keeps well stored in an airtight container at room temperature for 2-3 days or refrigerated for up to a week.
- You can freeze the baked loaf wrapped tightly in plastic wrap and foil for up to 3 months. Thaw before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 17 g
- Sodium: 160 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 50 mg
