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
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
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.
