Description
This Raspberry Lemon Loaf is a delightful dessert combining the fresh tartness of raspberries with the bright zing of lemon. Moist and tender, this loaf is perfect for spring baking and serves as a wonderful treat for any occasion, featuring a simple ingredient list and easy preparation.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon flour (for tossing raspberries)
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/3 cup plain Greek yogurt or sour cream
- 1/4 cup milk
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
Fruit
- 1 cup fresh or frozen raspberries (do not thaw if frozen)
Instructions
- Prepare the Pan: Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened butter and granulated sugar until the mixture is light and fluffy, ensuring proper aeration for a tender loaf.
- Add Eggs and Wet Ingredients: Beat in the eggs one at a time, mixing well after each addition. Then incorporate the Greek yogurt (or sour cream), milk, lemon zest, lemon juice, and vanilla extract until the batter is smooth and uniform.
- Combine Dry and Wet Mixtures: Gradually stir the dry ingredients into the wet ingredients. Mix just until combined to avoid overworking the batter, which can result in a dense loaf.
- Prepare the Raspberries: Toss the raspberries with 1 tablespoon of flour; this prevents them from sinking to the bottom during baking.
- Fold in Raspberries: Gently fold the floured raspberries into the batter, taking care not to crush them to maintain their texture.
- Fill the Pan and Bake: Pour the batter into the prepared loaf pan and smooth the top evenly. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean, indicating the loaf is fully cooked.
- Cool the Loaf: Let the loaf cool in the pan for 10 minutes to firm up, then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Optional: Drizzle with a simple lemon glaze made from powdered sugar and lemon juice for added sweetness and a glossy finish.
- This loaf stays moist for several days and the flavors improve after resting overnight.
- Store the loaf in an airtight container at room temperature for short-term storage or refrigerate to extend freshness.
