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
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
- 1/2 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.
