Name: Raspberry Lemon Loaf
Prep time: 15 min
Cook time: PT-488375H58M11S
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 ½ cups all-purpose flour; 2 tsp baking powder; ¼ tsp salt (omit if using salted butter); ½ cup salted butter (or unsalted with added salt), softened; 1 cup granulated sugar; 2 tbsp fresh lemon juice; 1 tbsp lemon zest; 1 large egg, beaten; 1 tsp vanilla extract; ½ cup milk; 1 cup fresh raspberries, tossed in 1 tbsp flour; For the glaze:; 1 cup powdered sugar; 2–3 tbsp lemon juice

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This raspberry lemon loaf is a soft, moist bread bursting with fresh raspberries and bright lemon flavor. I love topping it with a sweet lemon glaze for an extra zing. It’s just as good for breakfast with coffee as it is for dessert.

Why You’ll Love This Recipe

I like this loaf because it comes together in about 15 minutes of prep with ingredients I usually have on hand. The raspberries add juicy bursts of sweetness, and the lemon zest and juice make the flavor pop. It’s freezer-friendly, so I can bake it ahead and enjoy slices anytime. Plus, the fresh lemon glaze makes it feel bakery-worthy without extra effort.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking powder
Salt (only if using unsalted butter)
Salted butter (or unsalted with added salt)
Granulated sugar
Fresh lemon juice
Lemon zest
Egg (beaten)
Vanilla extract
Milk
Fresh raspberries (tossed in flour)

For the glaze:

Powdered sugar
Lemon juice

Directions

I preheat my oven to 375°F and grease and line an 8×4-inch loaf pan with parchment paper.
In a medium bowl, I sift together the flour and baking powder. If I’m using unsalted butter, I add salt here.
In a large mixing bowl, I beat the softened butter until smooth, then mix in sugar until combined and slightly fluffy.
I add lemon juice, lemon zest, beaten egg, vanilla, and milk, stirring until just combined.
I gently fold the dry ingredients into the wet ingredients with a spatula—being careful not to overmix.
I toss raspberries with a tablespoon of flour, then fold them gently into the batter.
I pour the batter into the prepared loaf pan and smooth the top.
I bake for about 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Once cooled, I whisk together powdered sugar and lemon juice, then drizzle the glaze over the loaf before slicing.

Servings and timing

This loaf serves about 8 slices. Prep time is around 15 minutes, baking time is 50–60 minutes, and cooling plus glazing takes about 20 minutes more.

Variations

I sometimes replace raspberries with blueberries or blackberries for a different berry flavor.
For a richer taste, I swap half of the milk with sour cream or Greek yogurt.
Adding poppy seeds to the batter makes a raspberry lemon poppy seed loaf.
I can use frozen raspberries—just fold them in frozen to prevent breaking and color bleeding.
For a sweeter touch, I sprinkle coarse sugar on top before baking.

storage/reheating

I store the loaf in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. To freeze, I wrap the loaf tightly in plastic wrap and place it in a freezer bag without the glaze—it keeps for up to 2 months. I thaw it at room temperature, then glaze before serving.

FAQs

Can I make this loaf without the glaze?

Yes, I often skip the glaze for a less sweet, more breakfast-style bread.

How do I keep the raspberries from sinking?

I toss them in a bit of flour before folding them into the batter, which helps suspend them evenly.

Can I use frozen raspberries?

Yes, but I add them while still frozen to reduce bleeding into the batter.

Why is my loaf dense?

Overmixing can make the loaf dense, so I mix only until the flour is just incorporated.

How do I know when the loaf is done?

I insert a toothpick in the center—if it comes out clean or with a few crumbs (but no wet batter), it’s ready.

Conclusion

I love making this raspberry lemon loaf because it’s bright, flavorful, and versatile enough for breakfast, brunch, or dessert. The tangy lemon pairs perfectly with the sweet-tart raspberries, and the quick lemon glaze takes it to the next level. It’s a simple bake that always feels special.