Print

Raspberry Lemon Loaf Recipe

Raspberry Lemon Loaf Recipe
Print Recipe

4.6 from 11 reviews

Indulge in the delightful combination of tangy lemon and juicy raspberries with this Raspberry Lemon Loaf recipe. A moist and flavorful treat perfect for any occasion!

Ingredients

Units Scale

Dry Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Wet Ingredients:

  • 1/2 cup unsalted butter (softened)
  • 3/4 cup granulated sugar
  • 2 large eggs
  • Zest of 1 lemon
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1/2 cup plain Greek yogurt or sour cream

Raspberry Mixture:

  • 1 cup fresh or frozen raspberries (do not thaw if frozen)
  • 1 tablespoon flour (for tossing raspberries)

Instructions

  1. Preheat the oven: Preheat the oven to 350°F (175°C) and prepare a 9×5-inch loaf pan with parchment paper.
  2. Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. Cream butter and sugar: In a large bowl, cream together butter and sugar until light and fluffy.
  4. Add wet ingredients: Beat in eggs one at a time, then mix in lemon zest, lemon juice, and vanilla extract. Stir in yogurt until smooth.
  5. Combine ingredients: Gradually add dry ingredients to wet mixture, mixing just until combined.
  6. Prepare raspberries: Toss raspberries in 1 tablespoon of flour, then gently fold into the batter.
  7. Bake: Pour batter into the loaf pan, smooth the top, and bake for 50–60 minutes until a toothpick inserted comes out clean.
  8. Cool and serve: Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

  • For extra lemon flavor, drizzle with a simple lemon glaze made from powdered sugar and lemon juice.
  • Store covered at room temperature for up to 2 days, or refrigerate for longer freshness.

Nutrition

Find it online: https://easy-tapas-recipes.com/raspberry-lemon-loaf-recipe/