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Raspberry Lemon Loaf

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This Raspberry Lemon Loaf is soft, moist, and bursting with fresh raspberries and zesty lemon flavor. Finished with a tangy lemon glaze, it’s the perfect sweet bread for breakfast, brunch, or a refreshing dessert any time of year.

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

Instructions

  1. Preheat oven to 375°F (190°C) and line an 8×4-inch loaf pan with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, and salt (if using unsalted butter).
  3. In a large bowl, beat butter until smooth; mix in sugar until combined and slightly fluffy.
  4. Stir in lemon juice, lemon zest, egg, vanilla, and milk until just combined.
  5. Gently fold in dry ingredients, being careful not to overmix.
  6. Toss raspberries with flour; fold gently into the batter.
  7. Pour batter into prepared loaf pan, smooth top, and bake for 50–60 minutes or until a toothpick comes out clean.
  8. Cool loaf completely. Whisk powdered sugar and lemon juice to form glaze; drizzle over loaf before slicing.

Notes

  • Swap raspberries for blueberries or blackberries.
  • For richer flavor, replace half the milk with sour cream or Greek yogurt.
  • Add 1 tbsp poppy seeds for a raspberry lemon poppy seed loaf.
  • Use frozen raspberries directly from the freezer to prevent bleeding.
  • Sprinkle coarse sugar on top before baking for extra crunch.

Nutrition

Find it online: https://cookedbymaya.com/raspberry-lemon-loaf/