raspberry lemon loaf recipe

Written ByJenny Smyth Posted on
raspberry lemon loaf recipe
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The Best raspberry lemon loaf recipe

I have been making this raspberry lemon loaf for years and it is always a hit in my house. My kids love the sweet tart flavor and I love how easy it is to put together. It is the perfect recipe for a weekend breakfast or a quick dessert when company comes over. The fresh raspberries add a pop of color and the lemon gives it a bright fresh taste that works for any season.

This loaf is not just delicious but also has some health benefits. Raspberries are packed with antioxidants and vitamin C which are great for your immune system. Lemon juice adds a boost of vitamin C and can help with digestion. I use whole wheat flour sometimes to add more fiber and it still tastes amazing.

My husband even asks for this loaf for his work lunches because it is not too sweet and keeps him full. The key to this recipe is to not overmix the batter. I learned that the hard way when my first loaf turned out dense and tough. You want to mix the dry ingredients with the wet just until they come together.

Then you gently fold in the raspberries so they do not break apart too much. This keeps the loaf tender and light with pockets of juicy berries in every slice. I also love that this recipe is so versatile. You can use frozen raspberries if fresh ones are not in season.

Just do not thaw them first or they will turn the batter purple. I sometimes add a lemon glaze on top for extra sweetness but it is just as good plain. This loaf stays moist for days if you store it in an airtight container. It is one of those recipes that never fails and always brings smiles to my family’s faces.

Raspberry Lemon Loaf

Raspberry Lemon Loaf

4.7 from 1666 votes

A tender and moist loaf cake filled with fresh raspberries and bright lemon flavor. Perfect for breakfast, brunch, or a light dessert.

Prep Time15 mins
Cook Time50 mins
Resting Time0 mins
Total Time1 hour 5 mins
Servings: 8Cuisine: InternationalCalories: 280 kcal

🥘Ingredients

For the Loaf

1 1/2 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1/2 cup milk
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
1 cup fresh raspberries

For the Glaze (optional)

1/2 cup powdered sugar
1 tablespoon fresh lemon juice

👨‍🍳Directions

1Preheat your oven to 350 degrees Fahrenheit.
2Grease a 9×5 inch loaf pan with butter or nonstick spray and set it aside.
3In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
4Set this dry mixture aside.
5In a large bowl, beat the softened butter and sugar together with an electric mixer on medium speed until light and fluffy, about 2 to 3 minutes.
6The mixture should look pale and creamy.
7Add the eggs one at a time, beating well after each addition.
8Then mix in the milk, lemon zest, lemon juice, and vanilla extract until just combined.
9The batter may look slightly curdled, that is okay.
10Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined.
11Do not overmix, a few lumps are fine.
12Gently fold in the raspberries, being careful not to crush them too much.
13Pour the batter into the prepared loaf pan and spread it evenly.
14Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
15The top should be golden brown and the loaf should spring back when lightly touched.
16Let the loaf cool in the pan for 10 minutes, then transfer it to a cooling rack to cool completely.
17If using the glaze, whisk together the powdered sugar and lemon juice until smooth and drizzle over the cooled loaf before slicing.

🔧Equipment

9×5 inch loaf pan
Mixing bowls
Electric mixer or whisk
Spatula
Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 280 kcal🧈Total Fat: 11g💛Saturated Fat: 6g❤️Cholesterol: 65mg🧂Sodium: 180mg🌾Total Carbs: 42g🥦Dietary Fiber: 2g🍬Sugars: 24g🥩Protein: 4g

📝Notes

Tips: You can use frozen raspberries without thawing, but fold them in gently to avoid excess color bleeding. For a dairy free version, use plant based butter and milk. Store leftovers in an airtight container at room temperature for up to 3 days.

Watch Video Of How Raspberry Lemon Loaf Works

I always keep this raspberry lemon loaf on hand for family gatherings because it is so easy to make and everyone loves it. It works for brunch, a snack, or even dessert after dinner.

The leftovers are great too, just store them in an airtight container and they stay moist for days. To reheat the loaf, you can microwave a slice for about 10 to 15 seconds or warm it in a 300 degree oven for 5 minutes.

I like to serve it with a cup of coffee or tea. You can also toast it lightly and spread a little butter on top.

This recipe is a keeper and I hope you enjoy it as much as my family does.

❓ Frequently Asked Questions About Raspberry Lemon Loaf

1. Can I use frozen raspberries instead of fresh?

Yes, you can use frozen raspberries. Do not thaw them first. Add them straight from the freezer to the batter and fold gently. This helps prevent the berries from turning the batter purple.

2. How do I keep the raspberries from sinking to the bottom?

Toss the raspberries in a tablespoon of flour before adding them to the batter. This helps them stay suspended throughout the loaf as it bakes. Also fold them in gently to avoid deflating the batter.

3. Can I make this loaf gluten free?

Yes, you can substitute the all purpose flour with a gluten free all purpose blend that contains xanthan gum. The texture will be slightly different but still delicious. Make sure to check the baking time as it may vary.

4. How should I store the raspberry lemon loaf?

Store the loaf in an airtight container at room temperature for up to 3 days. If you have glazed it, wait until the glaze sets before covering. You can also refrigerate it for up to a week but bring it to room temperature before serving for best texture.

5. Can I add a lemon glaze to the loaf?

Absolutely, a lemon glaze is a great addition. Mix 1/2 cup powdered sugar with 1 tablespoon fresh lemon juice until smooth. Drizzle it over the cooled loaf. The glaze adds extra sweetness and a bright lemon flavor that pairs well with the raspberries.

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