If you’re craving a delightful treat that bursts with fresh, tangy flavor and moist, tender crumb, this Raspberry Lemon Loaf Recipe is your new best friend in the kitchen. Picture a golden loaf packed with juicy raspberries and vibrant lemon zest, bringing together the perfect balance of sweet and tart in every bite. It’s wonderfully simple to make, irresistibly fragrant, and just the kind of dessert that brightens up any afternoon with a cup of tea or coffee. Once you try this recipe, it will quickly become a cherished go-to for happy gatherings or a cozy moment of indulgence all by yourself.
Ingredients You’ll Need
Gathering the right ingredients is key to this Raspberry Lemon Loaf Recipe’s success. Each component plays a special role, whether it’s giving the loaf its tender texture, that burst of citrus aroma, or the vibrant splash of color the raspberries provide. Here’s what you’ll need to whip this up in no time:
- 1 ½ cups all-purpose flour: Provides the structure and crumb for the loaf, creating that perfect bite.
- 1 teaspoon baking powder: Helps the loaf rise beautifully and stay light.
- ½ teaspoon baking soda: Adds extra lift and tenderness for a soft texture.
- ¼ teaspoon salt: Enhances all the flavors without overpowering them.
- ½ cup unsalted butter, softened: Adds richness and moisture, making each slice melt in your mouth.
- ¾ cup granulated sugar: Sweetens just enough to balance the tartness of lemon and raspberries.
- 2 large eggs: Bind everything together and add to the loaf’s soft, airy structure.
- 1 tablespoon lemon zest: Brings a fresh, bright citrus punch that wakes up your taste buds.
- 2 tablespoons fresh lemon juice: Amplifies the lemon flavor and adds natural acidity.
- ½ cup plain Greek yogurt: Ensures the loaf stays moist and tender with a slight tang.
- 1 teaspoon vanilla extract: Adds depth and complements the lemon and raspberry perfectly.
- 1 cup fresh raspberries (or frozen, not thawed): Bursting with color and juicy sweetness throughout the loaf.
- 1 tablespoon flour (for tossing raspberries): Keeps the berries from sinking to the bottom during baking.
- Optional glaze – ½ cup powdered sugar mixed with 1–2 tablespoons lemon juice: A shiny, sweet-tart topping that elevates every slice.
How to Make Raspberry Lemon Loaf Recipe
Step 1: Prepare Your Pan and Dry Ingredients
Start by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal later. Then whisk together the flour, baking powder, baking soda, and salt in a medium bowl. This ensures your dry ingredients are well mixed and will be evenly distributed in the batter.
Step 2: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar until it becomes light and fluffy. This step is essential for creating a tender crumb and a loaf with just the right texture. The air you whip in now will help your loaf rise beautifully.
Step 3: Add Eggs and Flavorings
Beat in the eggs, one at a time, making sure each is fully incorporated before adding the next. Then add the lemon zest, lemon juice, Greek yogurt, and vanilla extract. Mix gently until everything comes together, delivering layers of moisture and flavor that make this Raspberry Lemon Loaf Recipe truly special.
Step 4: Combine Dry and Wet Ingredients
Gradually add the dry flour mixture to the wet ingredients, stirring just until combined. Avoid overmixing here to keep the loaf light and tender.
Step 5: Fold in the Raspberries
Toss the fresh or frozen raspberries with a tablespoon of flour to prevent them from sinking or bleeding too much color in the batter. Gently fold the berries into the batter with care so they stay whole and evenly distributed.
Step 6: Bake Your Loaf
Pour the batter into your prepared loaf pan and smooth the top with a spatula. Bake in your preheated oven for 50 to 60 minutes. To test for doneness, insert a toothpick into the center; when it comes out clean, your loaf is ready!
Step 7: Cool and Glaze
Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once cool, drizzle with a zesty lemon glaze made by mixing powdered sugar and lemon juice. This extra touch adds a beautiful shine and an irresistible tangy sweetness.
How to Serve Raspberry Lemon Loaf Recipe
Garnishes
When serving, consider adding a few fresh raspberries and a thin twist of lemon zest on top. This not only makes your Raspberry Lemon Loaf Recipe look stunning but also gives it a fresh aroma that enhances every bite.
Side Dishes
This loaf pairs wonderfully with a cup of hot tea, a smooth latte, or even a refreshing glass of iced lemonade. For brunch, serve alongside a light mixed greens salad or creamy ricotta spread for a delightful combination.
Creative Ways to Present
For an elegant touch, slice the loaf thickly and layer the pieces with whipped cream and fresh berries to make individual mini trifles. Alternatively, serve warm slices with a scoop of vanilla ice cream or a dollop of mascarpone for a decadent dessert twist.
Make Ahead and Storage
Storing Leftovers
Wrap your leftover Raspberry Lemon Loaf tightly in plastic wrap or aluminum foil, then store it at room temperature for up to three days. This keeps the loaf moist and fresh, allowing you to enjoy it just like the day it was baked.
Freezing
If you want to enjoy this Raspberry Lemon Loaf Recipe later, wrap it well and freeze for up to two months. When wrapping, use an additional layer of freezer-safe plastic wrap or a sealed freezer bag to prevent freezer burn.
Reheating
To warm up the loaf slices after storage or freezing, simply microwave for 15 to 20 seconds or toast briefly to refresh the loaf’s softness and bring out its lovely citrus aroma anew.
FAQs
Can I use frozen raspberries for the Raspberry Lemon Loaf Recipe?
Yes! Frozen raspberries work perfectly as long as you add them to the batter while still frozen. This helps prevent them from bleeding too much color and keeps the batter looking beautiful.
What can I substitute for Greek yogurt in this recipe?
You can substitute sour cream for Greek yogurt to maintain the loaf’s moistness and add a slightly tangy flavor that complements the lemon and raspberry perfectly.
How long will the Raspberry Lemon Loaf stay fresh?
Stored properly at room temperature, this loaf stays fresh for about three days. For longer storage, freezing is your best bet.
Is it necessary to toss the raspberries in flour?
Tossing raspberries in flour helps prevent them from sinking to the bottom of the loaf and keeps their color from bleeding into the batter too much, resulting in a more visually appealing and evenly textured loaf.
Can I make this loaf gluten-free?
For a gluten-free version, substitute the all-purpose flour with an equal amount of your favorite gluten-free flour blend. Be mindful that the texture might vary slightly, but it will still be delicious!
Final Thoughts
There’s something truly joyous about baking and sharing a loaf like this Raspberry Lemon Loaf Recipe. Its bright, fresh flavors and tender crumb are a wonderful way to brighten any day. Whether you serve it at a weekend brunch, an afternoon snack, or as a sweet treat after dinner, it’s sure to become a beloved classic in your kitchen. So grab those raspberries and lemons, and get ready for a baking adventure that will delight every sense!
Print
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
This Raspberry Lemon Loaf is a delightful, moist cake bursting with fresh raspberries and zesty lemon flavor. Perfect for a sweet breakfast treat or an afternoon snack, it combines tangy lemon juice and zest with creamy yogurt and ripe raspberries, baked to a golden perfection. A light lemon glaze adds an extra touch of sweetness, making this loaf irresistible and easy to prepare for any occasion.
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
Fruit
- 1 cup fresh raspberries (or frozen, not thawed)
Optional Glaze
- ½ cup powdered sugar
- 1–2 tablespoons lemon juice
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which helps incorporate air for a tender crumb.
- Add Eggs and Flavorings: Beat in the eggs one at a time ensuring each is fully incorporated. Then add the lemon zest, fresh lemon juice, Greek yogurt, and vanilla extract, mixing until the ingredients are evenly combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing which can toughen the loaf.
- Prepare Raspberries: Toss the fresh or frozen raspberries with the tablespoon of flour. This step helps prevent the berries from sinking to the bottom of the loaf during baking.
- Fold in Raspberries: Gently fold the floured raspberries into the batter, taking care not to break them up to keep nice bursts of flavor intact.
- Bake the Loaf: Pour the batter into the prepared loaf pan, spreading it evenly and smoothing the top. Bake in the preheated oven for 50 to 60 minutes or until a toothpick inserted into the center comes out clean.
- Cool the Loaf: Allow the loaf to cool in the pan for 10 minutes to set. Then transfer it to a wire rack to cool completely to avoid sogginess.
- Optional Lemon Glaze: Once the loaf is completely cooled, mix powdered sugar with lemon juice to create a glaze. Drizzle over the top for added lemony sweetness and extra appeal.
Notes
- For a richer flavor, substitute the Greek yogurt with sour cream.
- If using frozen raspberries, do not thaw before folding into the batter to avoid them bleeding and creating streaks in the loaf.
- Ensure not to overmix the batter after adding the dry ingredients to keep the loaf tender.
