If you’re on the hunt for a bright, zesty treat that feels like sunshine in every bite, this Raspberry Lemon Loaf Recipe is exactly what you need. It’s the perfect balance of tart lemons and sweet, juicy raspberries baked into a moist, tender loaf that’s as charming to look at as it is delicious to eat. Whether you’re baking for a special brunch or craving a cozy afternoon pick-me-up, this recipe brings together simple ingredients that create a truly unforgettable dessert experience that will keep you coming back for another slice.
Ingredients You’ll Need
These ingredients might be straightforward, but each one plays a crucial role in building the incredible flavor, texture, and color of your Raspberry Lemon Loaf. From the tangy lemon zest that wakes up your palate to the juicy raspberries that add bursts of freshness, every component is essential for that perfect balance.
- All-purpose flour (1 1/2 cups): This forms the sturdy yet tender base of your loaf.
- Baking powder (1 teaspoon): Helps your loaf rise beautifully and stay fluffy inside.
- Baking soda (1/2 teaspoon): Enhances the texture by balancing acidity and aiding rise.
- Salt (1/4 teaspoon): A small touch to elevate all the flavors naturally.
- Unsalted butter (1/2 cup, softened): Adds richness and keeps every crumb moist.
- Granulated sugar (3/4 cup): Sweetens gently, complementing the tart raspberries and lemons.
- Large eggs (2): Bind everything together and add extra richness.
- Plain Greek yogurt (1/2 cup): Makes the loaf wonderfully moist and adds a subtle tang.
- Lemon juice (2 tablespoons): Provides the signature citrus punch that brightens the entire loaf.
- Zest of 1 lemon: Adds concentrated lemon aroma and flavor without extra liquid.
- Vanilla extract (1 teaspoon): Rounds out the flavors with a warm, sweet note.
- Fresh raspberries (1 cup): Bursting with juicy sweetness, these berries are the heart of the recipe.
- Flour for tossing raspberries (1 tablespoon): Prevents the berries from sinking, keeping them evenly distributed.
How to Make Raspberry Lemon Loaf Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F to ensure it’s at the perfect temperature by the time your batter is ready. Grease a 9×5-inch loaf pan thoroughly or line it with parchment paper; this step saves you from any sticking mishaps and guarantees a smooth release after baking.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This is the foundation of your batter’s structure and gives your loaf the light, airy crumb you’re aiming for. Mixing these well ensures even distribution and a perfect rise.
Step 3: Cream Butter and Sugar
Using a large bowl, cream the softened unsalted butter with granulated sugar until it turns light and fluffy. This process is key to incorporating air into the batter, which contributes to that tender loaf texture you’ll love.
Step 4: Add Eggs and Wet Ingredients
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then mix in the plain Greek yogurt, fresh lemon juice, lemon zest, and vanilla extract. Together, these ingredients bring moistness, tanginess, and that irresistible citrus fragrance that makes this Raspberry Lemon Loaf Recipe stand out.
Step 5: Combine Wet and Dry Ingredients
Gradually fold the dry ingredients into the wet mixture, stirring just until combined. Overmixing can develop gluten too much and result in a tougher loaf, so take it easy here—gentle folding is your best friend.
Step 6: Prepare and Fold in Raspberries
Toss the fresh raspberries with a tablespoon of flour. This little trick keeps them from sinking to the bottom during baking and ensures that each slice is studded with vibrant raspberry pockets. Gently fold the berries into your batter with care; you want them to stay intact to add those beautiful bursts of flavor.
Step 7: Bake to Perfection
Pour the batter into your prepared loaf pan and smooth out the top with a spatula. Pop it in the oven and bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. This is where the magic happens—your kitchen will fill with a delicious aroma that sets the mood for sharing!
Step 8: Cooling
Once out of the oven, let the loaf cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely. This step helps the loaf set and makes slicing easier without crumbling.
How to Serve Raspberry Lemon Loaf Recipe
Garnishes
Serve your Raspberry Lemon Loaf with a light dusting of powdered sugar or drizzle it with a simple lemon glaze made from powdered sugar mixed with a bit of lemon juice. Fresh raspberries and a few lemon slices on the side can turn each slice into a mini work of art. These garnishes enhance both the visual appeal and the refreshing tartness of every bite.
Side Dishes
This loaf pairs beautifully with a steaming cup of tea or your morning coffee for a delightful breakfast treat. For brunch, consider serving alongside Greek yogurt topped with honey and granola or a fresh fruit salad. The tart and sweet flavors balance well with creamy and crunchy textures, creating a satisfying spread.
Creative Ways to Present
Feeling fancy? Cut the loaf into neat rectangle slices and arrange them on a platter with lemon wedges and scattered fresh raspberries. You can also lightly toast slices and spread cream cheese or mascarpone for a decadent twist. This Raspberry Lemon Loaf Recipe is as versatile in presentation as it is delicious in flavor.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers (a rare occurrence!), store the loaf in an airtight container at room temperature for up to 3 days. This keeps it tender and flavorful. You can also refrigerate to extend freshness for up to a week, just bring it to room temperature before serving.
Freezing
For longer storage, slice the loaf and wrap individual pieces tightly in plastic wrap, then place them in a freezer bag. Your Raspberry Lemon Loaf Recipe slices freeze beautifully and can be kept for up to 3 months. When you’re craving a quick sweet bite, this makes a convenient and scrumptious option.
Reheating
To reheat, simply thaw wrapped slices at room temperature or gently warm them in the microwave for 15 to 20 seconds. Avoid overheating to keep the loaf moist and tender. A quick toast can add a lovely slight crunch and fresh warmth as well.
FAQs
Can I use frozen raspberries in this Raspberry Lemon Loaf Recipe?
Absolutely! Frozen raspberries work well, but do not thaw them before mixing to prevent extra moisture that could make the batter too wet. Toss them in flour just like fresh berries to keep them evenly distributed.
What if I don’t have Greek yogurt? What can I substitute?
You can substitute plain yogurt or sour cream for Greek yogurt. Both add moisture and tang, so your loaf remains tender and flavorful without any compromise.
How do I know when the loaf is fully baked?
The best way is to insert a toothpick or thin skewer into the center of the loaf. If it comes out clean or with just a few moist crumbs, your loaf is ready. If batter sticks, bake a few minutes longer and check again.
Can I add a glaze to the Raspberry Lemon Loaf Recipe?
Definitely! A simple lemon glaze made from powdered sugar and lemon juice brightens up the loaf with extra zing and a nice glossy finish. Drizzle it over once the loaf has cooled completely.
Is this recipe suitable for a vegetarian diet?
Yes, this Raspberry Lemon Loaf Recipe is vegetarian-friendly as it contains no meat or animal-derived gelatin. It’s perfect for anyone following a vegetarian lifestyle looking for a sweet, fruity treat.
Final Thoughts
I can’t recommend this Raspberry Lemon Loaf Recipe enough for anyone who loves bright, fruity desserts that never fail to impress. It’s straightforward to make, beautifully flavorful, and versatile enough to suit any occasion. Go ahead and try it—you just might discover your new favorite loaf to bake over and over again!
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 dessert or a sweet snack, it combines tangy Greek yogurt and lemon juice for a tender crumb and refreshing citrus notes. The loaf is easy to make with simple ingredients and bakes to a golden perfection in about an hour.
Ingredients
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
- 1/2 cup plain Greek yogurt
- 2 tablespoons lemon juice
- Zest of 1 lemon
- 1 teaspoon vanilla extract
Fruit
- 1 cup fresh raspberries (or frozen, not thawed)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F and 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, beat the softened butter and granulated sugar together until the mixture is light and fluffy, which helps incorporate air for a tender loaf.
- Add Eggs and Wet Ingredients: Beat in the eggs one at a time to ensure they are fully incorporated. Then mix in the Greek yogurt, lemon juice, lemon zest, and vanilla extract for moisture and flavor.
- Combine Dry and Wet: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing which can toughen the bread.
- Toss Raspberries: Toss the raspberries with 1 tablespoon of flour; this helps prevent them from sinking to the bottom of the loaf during baking.
- Fold in Raspberries: Gently fold the flour-coated raspberries into the batter, being careful not to crush them.
- Pour and Smooth Batter: Pour the batter into the prepared loaf pan and smooth the top with a spatula for even baking.
- Bake: Bake in the preheated oven for 50 to 60 minutes. The loaf is done when a toothpick inserted into the center comes out clean.
- Cool: Allow the loaf to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- For extra lemon flavor, drizzle the cooled loaf with a simple lemon glaze made from powdered sugar and lemon juice.
- Store the loaf in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
