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
Scale
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
