If you’re looking to brighten up your baking routine, this Raspberry Lemon Loaf Recipe is an absolute must-try. Bursting with juicy raspberries and zesty lemon flavor, it’s that perfect balance of sweet and tangy wrapped up in a moist, tender loaf. Each bite feels like a cheerful summer day, with the freshness of lemon zest and the burst of raspberries creating a delightful, unforgettable treat. Whether you bake it for a special brunch or an afternoon snack, this Raspberry Lemon Loaf Recipe is sure to become a beloved classic in your kitchen.
Ingredients You’ll Need
Gathering the right ingredients is key to nailing this recipe, and the good news is they’re all simple staples that work together beautifully to create flavor, texture, and a gorgeous golden color. Each component plays a vital role, from the tangy lemon juice to the luscious raspberries and the creamy Greek yogurt, which adds moisture and tenderness.
- All-purpose flour: Provides structure and gives the loaf its perfect crumb texture.
- Baking powder: The essential leavening agent that ensures the loaf rises to fluffy perfection.
- Salt: Enhances all the other flavors and balances the sweetness.
- Unsalted butter, softened: Adds richness and moisture for a tender crumb.
- Granulated sugar: Sweetens the loaf evenly, coaxing out the bright citrus notes.
- Large eggs: Bind the ingredients and provide structure for a cohesive loaf.
- Lemon zest: Delivers an intense lemon aroma and flavor punch.
- Fresh lemon juice: Brings vibrant citrus acidity that lifts the entire loaf.
- Vanilla extract: Adds depth and warmth to the flavor profile.
- Plain Greek yogurt (or sour cream): Keeps the loaf incredibly moist and tender.
- Fresh raspberries: Bursts of juicy sweetness and a lovely color contrast throughout the loaf.
- Optional powdered sugar or lemon glaze: For a pretty, sweet finish that enhances the lemon notes.
How to Make Raspberry Lemon Loaf Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F (175°C). Prepare a 9×5-inch loaf pan by greasing it well and lining it with parchment paper. This step ensures your loaf won’t stick and pulls out perfectly after baking.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Combining these dry ingredients separately guarantees they are evenly distributed, preventing unwanted lumps and making for an even rise in the loaf.
Step 3: Cream Butter and Sugar
In a large bowl, use a mixer to cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy. This is where some magic happens, as the air incorporated here helps give the loaf a light texture.
Step 4: Add Eggs and Flavors
Beat in the eggs one at a time to keep the batter smooth and well combined. Then mix in the lemon zest, fresh lemon juice, and vanilla extract, which infuse the batter with bright and warm flavors that define the Raspberry Lemon Loaf Recipe.
Step 5: Incorporate Greek Yogurt
Stir in the plain Greek yogurt until the batter becomes smooth. This ingredient adds moisture and a slight tang that complements the lemon beautifully while keeping the loaf tender.
Step 6: Combine Wet and Dry Ingredients
Gradually add your whisked dry ingredients into the wet batter. Mix just until everything is combined to keep the loaf tender – over-mixing can make it tough.
Step 7: Fold in the Raspberries
Gently fold in the fresh raspberries with care so that they stay mostly intact and do not crush, which helps keep bursts of juicy flavor dispersed throughout your loaf.
Step 8: Bake
Pour the batter into your prepared loaf pan and spread it out evenly. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Let the loaf cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Step 9: Optional Finishing Touches
Once cooled, dust with powdered sugar or drizzle a lemon glaze made from powdered sugar and fresh lemon juice to add a glossy, zesty finish that elevates the presentation and taste.
How to Serve Raspberry Lemon Loaf Recipe
Garnishes
A simple dusting of powdered sugar gives the loaf a lovely look, but a lemon glaze drizzle adds a zesty sparkle that really makes it shine. Fresh raspberries on the side also make for an irresistible garnish and hint at the flavors inside.
Side Dishes
This loaf pairs wonderfully with a cup of tea or coffee for a cozy afternoon snack. For brunch, serve alongside fresh fruit salad or a dollop of whipped cream to round out the flavors and create a delightful spread.
Creative Ways to Present
Try slicing the loaf and lightly toasting the pieces before serving for a warm, slightly crispy texture. You can also turn leftover slices into French toast or layer crumbled pieces over yogurt and granola for a creative raspberry lemon parfait.
Make Ahead and Storage
Storing Leftovers
Keep your Raspberry Lemon Loaf in an airtight container at room temperature for up to three days. This keeps it moist and flavorful without drying out.
Freezing
For longer storage, wrap the loaf tightly in plastic wrap and then foil to freeze for up to two months. Thaw overnight in the refrigerator for best results.
Reheating
When you’re ready to enjoy leftovers, warm a slice in the microwave for about 15-20 seconds or toast lightly to revive its fresh-baked texture and aroma.
FAQs
Can I use frozen raspberries in this recipe?
Absolutely! Just be sure not to thaw them before adding. Toss the frozen raspberries in a tablespoon of flour to prevent them from sinking or bleeding too much into the batter.
What can I substitute for Greek yogurt?
You can use sour cream or even buttermilk as a substitute. These will keep the loaf moist while maintaining that pleasant slight tang that complements the lemon.
Is this recipe suitable for gluten-free baking?
This recipe uses all-purpose flour, so it is not gluten-free as written. However, you can try substituting a gluten-free flour blend, making sure it includes xanthan gum to replicate the texture.
How do I make the lemon glaze mentioned?
Simply mix ½ cup of powdered sugar with 1 to 2 tablespoons of fresh lemon juice until smooth. Adjust the thickness by adding more powdered sugar or lemon juice as needed for drizzling.
Can I double the recipe to make two loaves?
Yes, doubling the ingredients works well. Just be sure to bake them in separate loaf pans and keep an eye on the baking time, which might need to be adjusted slightly.
Final Thoughts
This Raspberry Lemon Loaf Recipe is more than just a sweet treat — it’s a celebration of fresh, bright flavors wrapped in a delightful texture that feels like a hug in every slice. I can’t recommend this recipe enough if you want to impress your friends or simply enjoy a homemade dessert that never fails to bring smiles. Give it a try and watch it quickly become a favorite in your recipe collection.
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Raspberry Lemon Loaf Recipe
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (about 10 slices) 1x
- Diet: Vegetarian
Description
This Raspberry Lemon Loaf is a moist and flavorful quick bread bursting with fresh raspberries and bright lemon zest and juice. Perfectly tender with a hint of tang from Greek yogurt, it’s an easy-to-make dessert or snack that’s wonderful for summer or any time you crave a fruity treat. The loaf can be dressed up with a simple lemon glaze or a dusting of powdered sugar for an extra pop of sweetness.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1/2 teaspoon vanilla extract
- 1/2 cup plain Greek yogurt or sour cream
Fruit
- 1 cup fresh raspberries (or frozen, unthawed and tossed with 1 tablespoon flour)
Optional
- Powdered sugar for dusting
- Lemon glaze (see notes)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which typically takes a few minutes with a mixer.
- Incorporate Eggs and Flavorings: Beat in the eggs one at a time, ensuring each is fully combined before adding the next. Then mix in the lemon zest, fresh lemon juice, and vanilla extract for bright flavor.
- Add Greek Yogurt: Stir in the plain Greek yogurt or sour cream until the batter is smooth and creamy, adding moisture and tenderness to the loaf.
- Combine Dry and Wet Ingredients: Gradually add the whisked dry ingredients to the wet ingredients, mixing gently just until combined to avoid overmixing, which can make the bread tough.
- Fold in Raspberries: Carefully fold in the fresh or floured frozen raspberries to distribute them evenly without breaking them up too much.
- Transfer and Bake: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Loaf: Let the loaf cool in the pan for 10 minutes, then transfer it onto a wire rack to cool completely, which helps maintain its shape and texture.
- Add Finishing Touches: Once cooled, dust with powdered sugar or drizzle with a homemade lemon glaze (mix 1/2 cup powdered sugar with 1 to 2 tablespoons lemon juice) if desired for added sweetness and a glossy finish.
Notes
- To make a lemon glaze, simply mix 1/2 cup powdered sugar with 1 to 2 tablespoons fresh lemon juice until smooth.
- For best results, use fresh lemon juice and zest to enhance the loaf’s citrus flavor.
- Store leftovers in an airtight container at room temperature for up to 3 days or freeze for up to 2 months for longer preservation.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
