Flavorful Raspberry Lemon Loaf

Growing up, I thought lemon loaf only came from that fancy coffee shop down the street. Mom wasn’t much of a baker, and when she did try making it at home, it usually turned out dry and a bit bland. I’d smile and eat it anyway, of course.

But here’s the thing about lemon loaf – it’s actually pretty simple to make at home, especially when you add raspberries to the mix. The secret isn’t in fancy ingredients or complicated steps. It’s just about getting the proportions right and not overbaking it. Trust me, once you try this version, you might never go back to the coffee shop one again.

What Kind of Raspberries Should I Use?

Fresh raspberries are definitely the way to go for this loaf, though you can use frozen in a pinch – just don’t thaw them first or you’ll end up with mushy berries that can turn your batter pink. When shopping for fresh raspberries, look for ones that are bright red, firm, and free from any mold or mushiness. The best raspberries will easily pull away from their white core when they’re perfectly ripe. If you’re buying them a few days before baking, store them in a single layer on a paper towel-lined container in the fridge, and wait to wash them until right before you use them – this helps prevent them from getting soggy.

Options for Substitutions

This bright and tasty loaf can handle some ingredient swaps if you’re in a pinch:

• Butter: You can use coconut oil (in solid form) as a 1:1 replacement, or unsweetened applesauce (use 1/3 cup) for a lighter version, though the texture will be slightly different.
• Greek yogurt: Regular plain yogurt, sour cream, or buttermilk work great here. If using regular yogurt, strain it first to remove excess liquid.
• Fresh raspberries: Frozen raspberries are totally fine – just don’t thaw them first! You can also try blueberries or blackberries for a different twist.
• Lemon zest and juice: While fresh lemon is best for this recipe, you can use orange zest and juice for a different citrus flavor. I wouldn’t skip the zest completely as it adds lots of flavor.
• Icing sugar: If you’re out of icing sugar, blend regular granulated sugar in a food processor until very fine. You’ll need about the same amount.
• All-purpose flour: For a different texture, try using 1/2 cup whole wheat flour with 1 cup all-purpose flour. Just note that this will make the loaf a bit denser.

Watch Out for These Mistakes While Baking

The biggest mistake when making a raspberry lemon loaf is overmixing the batter – once you add the flour, mix just until combined, as overmixing will lead to a dense, tough cake instead of a light, tender crumb. Another common error is adding raspberries straight from the fridge, which can create cold spots in your batter – let them come to room temperature first, and toss them in a tablespoon of flour to prevent them from sinking to the bottom of the loaf. When it comes to the lemon glaze, don’t rush to add it while the cake is still hot – waiting until the loaf is completely cool ensures the glaze won’t just melt and disappear into the cake. For the perfect texture, make sure your butter and eggs are truly at room temperature before starting, as cold ingredients won’t blend properly and can result in a lumpy, uneven batter.

What to Serve With Raspberry Lemon Loaf?

This bright and tangy loaf cake is perfect for breakfast, brunch, or afternoon tea! I love serving it with a dollop of whipped cream or a scoop of vanilla ice cream when I’m feeling extra indulgent. For breakfast or brunch, pair it with a hot cup of Earl Grey tea or coffee, and maybe some fresh berries on the side to echo the raspberry flavor in the loaf. If you’re hosting friends for coffee, cut the loaf into thick slices and serve it alongside a bowl of lemon curd or cream cheese spread – both complement the citrus notes beautifully.

Storage Instructions

Keep Fresh: This raspberry lemon loaf stays moist and yummy when kept in an airtight container at room temperature for up to 2 days. If you want it to last longer, pop it in the fridge where it’ll keep well for up to 5 days. Just make sure it’s completely cool before storing to keep that lovely texture!

Freeze: Good news – this loaf freezes really well! Wrap it tightly in plastic wrap, then aluminum foil (or place in a freezer bag), and it’ll keep for up to 3 months. I like to slice it before freezing so I can grab just what I need. Just remember to freeze it without the glaze for best results.

Thaw & Serve: When you’re ready to enjoy your frozen loaf, let it thaw overnight in the fridge or for a few hours at room temperature. If you froze it without glaze, you can add fresh glaze once it’s completely thawed. The texture will be just about as good as the day you baked it!

Preparation Time	15-20 minutes
Cooking Time	60 minutes
Total Time	75-80 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2400
• Protein: 25-30 g
• Fat: 100-110 g
• Carbohydrates: 320-340 g

Ingredients

For the loaf:

• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 2 tbsp grated lemon peel
• 1 tbsp fresh lemon juice
• 1 tsp vanilla extract
• 1/2 cup whole milk greek yogurt
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1 cup raspberries, fresh

For the glaze:

• 1/2 cup powdered sugar
• 1 to 2 tbsp lemon juice

Step 1: Prepare the Loaf Pan and Preheat Oven

Preheat your oven to 325°F (163°C).

Grease a small loaf pan (approximately 4 x 8.5 inches) and line it with parchment paper to prevent sticking.

Setting up the pan before you start mixing ensures a smooth workflow once the batter is ready.

Step 2: Cream Butter and Sugar

• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar

In a large mixing bowl, beat the softened unsalted butter and granulated sugar together using an electric mixer.

Continue beating for 1-2 minutes, or until the mixture appears light and fluffy.

This step is important for a tender, moist loaf.

Step 3: Add Eggs and Wet Flavorings

• 2 large eggs
• 2 tbsp grated lemon peel
• 1 tbsp fresh lemon juice
• 1 tsp vanilla extract
• 1/2 cup whole milk Greek yogurt

Add the eggs to the creamed mixture one at a time, making sure the first egg is fully incorporated before adding the second.

Then mix in the grated lemon peel, fresh lemon juice, vanilla extract, and Greek yogurt.

Mix just until everything is well combined.

I find using Greek yogurt really helps keep the loaf extra moist!

Step 4: Combine Dry Ingredients and Fold in Raspberries

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1 cup raspberries, fresh

Add the all-purpose flour and baking powder to the wet ingredients.

Stir just until the mixture is incorporated; the batter will be quite thick.

Carefully fold the fresh raspberries into the batter, being cautious not to break them up too much so they stay whole and the loaf looks beautiful when sliced.

Step 5: Bake the Loaf

Transfer the thick batter into the prepared loaf pan (from Step 1).

Use the back of a rubber spatula to smooth the top evenly.

Bake in the preheated oven for about 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Adjust baking time as needed based on your oven.

Once done, allow the loaf to cool completely in the pan before removing.