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

Scale

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)

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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