There’s nothing quite like the fresh, tangy brightness of a homemade Raspberry Lemon Loaf Recipe to brighten up your day or your dessert table. This delightful loaf perfectly balances zesty lemon with juicy raspberries, wrapped up in a moist, tender crumb that’s both comforting and refreshing. Whether you’re serving it at a brunch, afternoon tea, or just craving a sweet treat, this recipe is sure to become one of your favorites, offering that perfect combination of sweet, tart, and buttery goodness in every bite.
Ingredients You’ll Need
This Raspberry Lemon Loaf Recipe calls for simple, everyday pantry staples and fresh ingredients that come together beautifully to create a loaf bursting with flavor and texture. Each ingredient has a role, from the zing of lemon zest to the juicy crunch of raspberries, making this loaf irresistibly delicious.
- 1 1/2 cups all-purpose flour: The base of your loaf that gives structure and a tender crumb.
- 1 teaspoon baking powder: Helps the loaf rise nicely for a light texture.
- 1/2 teaspoon baking soda: Adds extra lift and tenderness.
- 1/4 teaspoon salt: Balances flavors and enhances sweetness.
- 1/2 cup unsalted butter, softened: Provides richness and moisture.
- 1 cup granulated sugar: Sweetens the loaf to the perfect degree without overpowering.
- 2 large eggs: Bind everything together and add fluffiness.
- 1 tablespoon lemon zest: Packs an aromatic punch of citrus flavor.
- 2 tablespoons fresh lemon juice: Adds bright acidity for a fresh tang.
- 1/2 cup sour cream or Greek yogurt: Keeps the loaf moist and tender.
- 1 teaspoon vanilla extract: Enhances all the flavors with a warm undertone.
- 1 cup fresh or frozen raspberries: Bursts of sweet-tart fruit in each slice.
- 1 tablespoon flour (for coating raspberries): Prevents berries from sinking to the bottom during baking.
- Optional Lemon Glaze: 1/2 cup powdered sugar and 1–2 tablespoons lemon juice for a glossy, sweet-tart finish.
How to Make Raspberry Lemon Loaf Recipe
Step 1: Preheat and Prepare
Start by heating your oven to 350°F and greasing plus flouring a 9×5-inch loaf pan. This initial prep ensures your loaf won’t stick and will come out with beautiful edges, ready to impress.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This blend of dry ingredients will help create your loaf’s perfect rise and tender texture later on.
Step 3: Cream Butter and Sugar
Using a large bowl, beat the softened unsalted butter and granulated sugar until the mixture is light and fluffy. This step is key to a soft, tender crumb and helps incorporate air into the batter for ultimate fluffiness.
Step 4: Add Eggs and Flavorings
Beat in the eggs one at a time to maintain an even texture, then stir in the lemon zest, fresh lemon juice, sour cream or Greek yogurt, and vanilla extract. These ingredients give your Raspberry Lemon Loaf Recipe its signature tang and moist, rich flavor.
Step 5: Combine and Fold in Raspberries
Gradually blend the dry ingredients into the wet mix until just combined to avoid overmixing. Toss the raspberries in a tablespoon of flour to keep them suspended in the batter rather than sinking to the bottom, then gently fold them in for those lovely fruity pockets.
Step 6: Bake to Perfection
Pour the batter into your prepared loaf pan, smooth the surface, and bake for 50 to 60 minutes. It’s ready when a toothpick inserted comes out clean, revealing a loaf that’s beautifully golden and bursting with lemon and raspberry flavor.
Step 7: Cool and Optional Glaze
Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. If you want an extra touch of brightness, whisk powdered sugar with lemon juice until smooth and drizzle the glaze over the cooled loaf for that perfect finishing touch.
How to Serve Raspberry Lemon Loaf Recipe
Garnishes
A few fresh raspberries and a sprinkle of lemon zest on top turn this loaf into a stunning centerpiece, adding natural freshness and vibrant color that gives guests a taste of what’s inside before even slicing.
Side Dishes
This Raspberry Lemon Loaf Recipe pairs beautifully with a light fruit salad or a dollop of whipped cream or Greek yogurt. For a brunch spread, add some fresh berries on the side and maybe even a pot of hot tea or a refreshing lemonade.
Creative Ways to Present
Slice the loaf and serve it with a smear of cream cheese or lemon curd for an indulgent twist. You can also cube it to create a beautiful trifle layered with cream and berries, turning this simple recipe into an elegant dessert.
Make Ahead and Storage
Storing Leftovers
Keep leftover slices fresh by placing them in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate to maintain moistness, especially if you’ve added the lemon glaze.
Freezing
You can freeze the whole loaf or individual slices well-wrapped in plastic wrap and foil for up to 3 months. Thaw overnight in the fridge or at room temperature when you’re ready to enjoy that fresh-baked taste once again.
Reheating
Warm slices gently in a microwave for about 15-20 seconds or in a low oven to bring back the soft, tender crumb and amplify the delightful lemon aroma.
FAQs
Can I use frozen raspberries in this recipe?
Absolutely! Just be sure not to thaw them beforehand and toss them in flour before folding them into the batter to prevent sinking and extra moisture.
Is sour cream necessary in the Raspberry Lemon Loaf Recipe?
Sour cream adds moisture and tenderness, but you can substitute with Greek yogurt for a similar texture and a little tang.
How do I know when the loaf is fully baked?
Insert a toothpick in the center; if it comes out clean or with just a few moist crumbs, your loaf is perfectly baked.
Can I make this recipe gluten-free?
Yes, by substituting the all-purpose flour with a gluten-free baking blend designed for one-to-one substitution, you can enjoy this loaf without gluten.
What’s the best way to get extra lemon flavor?
Adding 1/2 teaspoon of lemon extract to the batter amps up the citrus punch without altering the recipe’s texture.
Final Thoughts
If you’re looking for a luscious, bright, and comforting treat, this Raspberry Lemon Loaf Recipe is exactly what you need in your kitchen. It’s easy to make, bursting with fresh flavors, and perfect for any occasion. Trust me, once you try it, it will quickly become your go-to recipe for sharing sweet moments with friends and family.
Print
Raspberry Lemon Loaf Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Raspberry Lemon Loaf is a moist and flavorful quick bread bursting with fresh raspberries and bright lemon zest. Perfect for breakfast, dessert, or a sweet snack, it features a tender crumb with a subtle tang from sour cream and a optional lemon glaze for extra citrus zing. Easy to prepare and bake, this American classic combines the freshness of berries with the vibrant taste of lemon in every bite.
Ingredients
Main Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1/2 cup sour cream or Greek yogurt
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen raspberries (if frozen, do not thaw)
- 1 tablespoon flour (for coating raspberries)
Optional Lemon Glaze
- 1/2 cup powdered sugar
- 1–2 tablespoons lemon juice
Instructions
- Prepare the oven and pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan to prevent sticking and ensure easy removal of the baked loaf.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and seasoning.
- Cream butter and sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which incorporates air for a tender crumb.
- Add eggs and flavorings: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the lemon zest, fresh lemon juice, sour cream or Greek yogurt, and vanilla extract until smooth and combined.
- Combine wet and dry ingredients: Gradually add the dry flour mixture to the wet ingredients, stirring gently and just until combined to avoid overmixing which can toughen the loaf.
- Prepare raspberries and fold in: Toss the fresh or frozen raspberries with 1 tablespoon of flour to prevent them from sinking to the bottom, then carefully fold them into the batter to distribute evenly.
- Transfer batter and bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool the loaf: Allow the loaf to cool in the pan for 10 minutes to set, then transfer it to a wire rack to cool completely before glazing or slicing.
- Make and apply glaze (optional): In a small bowl, mix powdered sugar with lemon juice until smooth to desired consistency. Drizzle the glaze over the completely cooled loaf for a sweet and tangy finish.
Notes
- For extra lemon flavor, add 1/2 teaspoon of lemon extract to the batter.
- Use fresh raspberries if possible; if using frozen, do not thaw to prevent bleeding into the batter.
- Store leftovers in an airtight container for up to 3 days at room temperature or refrigerate for longer freshness.
- You can substitute sour cream with Greek yogurt for a lighter option.
- Ensure not to overmix the batter once the dry ingredients are added to keep the loaf tender.
