This post shows you how to make lemon raspberry loaf.
Looking for a fun dessert to enjoy in those hot summer days? These homemade ice cream sandwiches are the perfect option!
Whether you opt for a traditional chocolate chip cookie and vanilla ice cream or mix it up with different flavors, this classic will be your new favorite quick and easy dessert for the warmer months.
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Aesther Cooking Pairs this recipe with
Ingredients
For the Loaf:
1 ½ cups all-purpose flour
2 tsp baking powder
¼ tsp baking soda
¼ tsp salt
½ cup unsalted butter, softened
2 large eggs
1 tbsp lemon zest (from about 1 large lemon)
2 tbsp fresh lemon juice
½ cup plain yogurt or sour cream
1 tsp vanilla extract
1 cup fresh or frozen raspberries (if using frozen, do not thaw)
1 tbsp flour (to toss raspberries)
For the Lemon Glaze:
1 cup powdered sugar
2–3 tbsp fresh lemon juice
Step-by-Step Instructions
Prep and Preheat
Preheat oven to 350°F (175°C).
Grease a 9×5-inch loaf pan and line with parchment paper for easy removal.
Mix the Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
Cream the Butter and Sugar
In a large bowl, use an electric mixer to cream butter and sugar until light and fluffy (about 2–3 minutes).
Add Wet Ingredients
Beat in the eggs, one at a time.
Stir in lemon zest, lemon juice, yogurt (or sour cream), and vanilla extract.
Combine and Fold
Gradually mix in the dry ingredients until just combined.
Toss raspberries with 1 tbsp flour (this helps prevent sinking) and gently fold into the batter.
Bake
Pour batter into the prepared loaf pan and smooth the top.
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. Cover with foil halfway through if browning too quickly.
Cool and Glaze
Let the loaf cool in the pan for 10–15 minutes, then transfer to a wire rack.
Whisk together powdered sugar and lemon juice to make the glaze.
Once the loaf is fully cool, drizzle glaze on top and let it set before slicing.
Tips and Tricks
Once you’ve added the flour, try not to overmix the batter – for a softer loaf.
Frozen raspberries work great! You can use them straight out of the freezer and coat them in flour.
Make sure the loaf has completely cooled down otherwise the glaze will run off and melt.
🌿 lemon raspberry loaf – Make It Your Own – Try:
- 🍓Berry Swap
- Try strawberries, blueberries or even blackberries chopped up and added into the mix.
- 🍊Citrus Switch up
- Orange juice and zest is a great swap for the lemon is this loaf.
- 🙂 Make Mini Loaves
- Make mini loaves or cupcakes with this recipe – adjust the cooking time as needed.
Lemon Raspberry Loaf
Ingredients
For the Loaf:
- 1 ½ cups all-purpose flour
- 2 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tbsp lemon zest from about 1 large lemon
- 2 tbsp fresh lemon juice
- ½ cup plain yogurt or sour cream
- 1 tsp vanilla extract
- 1 cup fresh or frozen raspberries if using frozen, do not thaw
- 1 tbsp flour to toss raspberries
For the Lemon Glaze:
- 1 cup powdered sugar
- 2 –3 tbsp fresh lemon juice
Instructions
Prep and Preheat
- Preheat oven to 350°F (175°C).
- Grease a 9×5-inch loaf pan and line with parchment paper for easy removal.
Mix the Dry Ingredients
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
Cream the Butter and Sugar
- In a large bowl, use an electric mixer to cream butter and sugar until light and fluffy (about 2–3 minutes).
Add Wet Ingredients
- Beat in the eggs, one at a time.
- Stir in lemon zest, lemon juice, yogurt (or sour cream), and vanilla extract.
Combine and Fold
- Gradually mix in the dry ingredients until just combined.
- Toss raspberries with 1 tbsp flour (this helps prevent sinking) and gently fold into the batter.
Bake
- Pour batter into the prepared loaf pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. Cover with foil halfway through if browning too quickly.
Cool and Glaze
- Let the loaf cool in the pan for 10–15 minutes, then transfer to a wire rack.
- Whisk together powdered sugar and lemon juice to make the glaze.
- Once the loaf is fully cool, drizzle glaze on top and let it set before slicing.
how to serve your lemon raspberry loaf
lemon raspberry loaf is amazing served with:
a cup of tea or coffee in the afternoon
lightly toasted or warmed with a bit of butter or jam
whipped cream and fresh berries
FAQs
Q: Can I freeze this loaf?
A: Yes! Once it’s cooled down and glazed, it can be wrapped tightly in parchment and plastic wrap and stored in the freezer for up to 2 months. Ready to eat it? Thaw at room temperature or in the fridge before serving.
Q: My raspberries sank—what went wrong?
A: That can happen if your batter is too thin or over-mixed. Cover them in flour and be gentle folding them in.
Nutritional Information (Approximate)
- Protein: 21g
- Carbs: 38g
- Fats: 11g
We hope that this will become a summer fave for you!
loved lemom raspberry loaf? make these next:
- Strawberry Shortcake
- 15 Best Bonfire Night Party Food and Drink ideas
- Lemon Bars
- Grilled Peaches with Honey and Ice Cream
- Zucchini Lasagna
Looking for more dessert recipe ideas? visit Dessert
This post shows you how to make lemon raspberry loaf.
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