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Raspberry Lemon Loaf

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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.

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

  1. Preheat the oven to 350°F (175°C) and grease a loaf pan, lining it with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a large bowl, cream butter and sugar until light and fluffy.
  4. Add eggs one at a time, mixing well after each addition.
  5. Mix in yogurt or sour cream, lemon juice, lemon zest, and vanilla extract until smooth.
  6. Gradually add dry ingredients to the wet mixture, mixing until just combined.
  7. Toss raspberries with flour, then gently fold into the batter.
  8. Pour batter into the prepared pan and smooth the top.
  9. Bake for 50 to 60 minutes, until a toothpick inserted in the center comes out clean.
  10. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  11. Whisk powdered sugar and lemon juice to make the glaze, then drizzle over the cooled loaf.
  12. 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

Find it online: https://thefamilycooking.com/raspberry-lemon-loaf/