Description
This Raspberry Lemon Loaf delivers a bakery-style experience with its perfect blend of tart lemons and sweet raspberries. Moist, tender, and full of bright flavor, it’s ideal for breakfast, brunch, or dessert.
Ingredients
Scale
- 1¾ cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ⅓ cup unsalted butter, melted and slightly cooled
- 1 large egg, room temperature
- ¾ cup whole milk
- Zest of 2 large lemons (about 2 tablespoons)
- ¼ cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1¼ cups fresh raspberries
- 1 tablespoon flour (for coating raspberries)
- For the glaze:
- 1 cup powdered sugar
- 3–4 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- Pinch of salt
Instructions
- Preheat oven to 350°F and grease a 9×5-inch loaf pan. Line bottom with parchment paper for easy removal.
- Toss raspberries with 1 tablespoon of flour to prevent sinking.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together melted butter, egg, milk, lemon zest, lemon juice, and vanilla extract until smooth.
- Pour wet ingredients into dry ingredients and gently fold until just combined. Batter should be slightly lumpy. Fold in raspberries carefully.
- Transfer batter to prepared loaf pan. Smooth the top and bake for 55–65 minutes, or until a toothpick inserted in center comes out with moist crumbs.
- Cool loaf in pan for 10 minutes, then transfer to wire rack.
- For glaze, whisk powdered sugar, lemon juice, zest, and salt until smooth. Drizzle over slightly warm loaf.
Notes
Use fresh raspberries for best texture, or frozen (unthawed) with 5 extra baking minutes. Don’t overmix batter to ensure a tender crumb. Apply glaze while loaf is still slightly warm for best results.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Baking
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 22g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: raspberry lemon loaf, quick bread, lemon cake, breakfast bread, dessert loaf