Why You’ll Love This Recipe
This loaf is incredibly moist and packed with fresh citrus flavor. The combination of tangy lemon and sweet raspberries creates a perfect balance that is both refreshing and satisfying. It is easy to make with simple ingredients and looks beautiful when sliced, making it ideal for sharing or special occasions.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, softened
3/4 cup sugar
2 eggs
1/2 cup plain yogurt or sour cream
2 tablespoons lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
1 cup fresh or frozen raspberries
1 tablespoon flour (for coating raspberries)
For the glaze:
1 cup powdered sugar
2 tablespoons lemon juice
Directions
Preheat your oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, cream the butter and sugar together until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
Stir in the yogurt or sour cream, lemon juice, lemon zest, and vanilla extract until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Toss the raspberries with 1 tablespoon of flour to prevent them from sinking, then gently fold them into the batter.
Pour the batter 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.
Allow the loaf to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
For the glaze, whisk together the powdered sugar and lemon juice until smooth, then drizzle over the cooled loaf.
Slice and serve.
Servings and timing
This recipe makes about 8 servings.
Prep time: 15 minutes
Cook time: 55 minutes
Cooling time: 30 minutes
Total time: 1 hour 40 minutes
Variations
You can substitute blueberries or blackberries for raspberries for a different flavor. Add a handful of white chocolate chips for extra sweetness. For a lighter version, use Greek yogurt instead of sour cream. You can also skip the glaze for a less sweet loaf or add a lemon zest topping for extra citrus flavor.
Storage/Reheating
Store the loaf in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
To reheat, warm slices in the microwave for a few seconds if desired.
This loaf can be frozen for up to 2 months. Wrap it tightly and thaw at room temperature before serving.
FAQs
Can I use frozen raspberries?
Yes, frozen raspberries work well. Do not thaw them before adding to the batter to prevent excess moisture.
How do I keep the loaf from becoming dense?
Avoid overmixing the batter and measure ingredients carefully.
Can I make this loaf dairy-free?
Yes, substitute the butter and yogurt with dairy-free alternatives.
What type of yogurt works best?
Plain yogurt or Greek yogurt works best for a rich and moist texture.
Why did my raspberries sink?
Coating them in flour helps prevent sinking, but gently folding them in is also important.
Can I make this into muffins?
Yes, divide the batter into muffin tins and adjust the baking time to about 18 to 22 minutes.
How do I know when the loaf is done?
Insert a toothpick into the center; if it comes out clean, the loaf is ready.
Can I add more lemon flavor?
Yes, increase the lemon zest or add a bit more lemon juice to enhance the flavor.
Is the glaze necessary?
No, the loaf is delicious on its own, but the glaze adds extra sweetness and lemon flavor.
Can I use whole wheat flour?
Yes, but it may make the loaf denser. You can use half whole wheat and half all-purpose flour for better texture.
Conclusion
Raspberry Lemon Loaf is a delightful combination of sweet and tangy flavors wrapped in a soft, moist cake. Easy to prepare and beautiful to serve, it is a perfect treat for any time of day. Whether enjoyed with a cup of tea or as a light dessert, this loaf is sure to become a favorite.
PrintRaspberry Lemon Loaf
A soft and moist loaf bursting with bright lemon flavor and sweet raspberries, finished with a tangy glaze. Perfect for breakfast, dessert, or a refreshing snack.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 40 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 0.5 cup butter, softened
- 3/4 cup sugar
- 2 eggs
- 1/2 cup plain yogurt or sour cream
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen raspberries
- 1 tablespoon flour (for coating raspberries)
- 1 cup powdered sugar (for glaze)
- 2 tablespoons lemon juice (for glaze)
Instructions
- Preheat the oven to 350°F (175°C) and grease a loaf pan, lining it with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Mix in yogurt or sour cream, lemon juice, lemon zest, and vanilla extract until smooth.
- Gradually add dry ingredients to the wet mixture, mixing until just combined.
- Toss raspberries with flour, then gently fold into the batter.
- Pour batter into the prepared pan and smooth the top.
- Bake for 50 to 60 minutes, until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Whisk powdered sugar and lemon juice to make the glaze, then drizzle over the cooled loaf.
- Slice and serve.
Notes
- Do not thaw frozen raspberries before using to avoid excess moisture.
- Use Greek yogurt for a richer texture.
- Add white chocolate chips for extra sweetness.
- Skip glaze for a less sweet option.
- Store in an airtight container to maintain moisture.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 70 mg
