Raspberry Lemon Loaf Recipe

A moist and flavorful loaf cake bursting with fresh raspberries and bright lemon zest. Perfect for breakfast, brunch, or a sweet afternoon treat.

Ingredients:

  • For the Loaf:
    • 121​ cups (190g) all-purpose flour
    • 1 teaspoon baking powder
    • 21​ teaspoon baking soda
    • 41​ teaspoon salt
    • 43​ cup (150g) granulated sugar
    • 21​ cup (1 stick or 113g) unsalted butter, softened
    • 2 large eggs
    • 21​ cup (120ml) buttermilk
    • 2 tablespoons lemon zest (from about 2 lemons)
    • 2 tablespoons lemon juice
    • 1 cup (about 125g) fresh raspberries, plus extra for topping
  • For the Lemon Glaze (Optional):
    • 1 cup (120g) powdered sugar
    • 2-3 tablespoons lemon juice

Instructions:

  1. Preheat and Prepare:
    • Preheat your oven to 350∘F (175∘C).
    • Grease and flour a 9×5 inch loaf pan.
  2. Combine Dry Ingredients:
    • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. Cream Butter and Sugar:
    • In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  4. Add Eggs:
    • Beat in the eggs one at a time, mixing well after each addition.
  5. Combine Wet Ingredients:
    • In a small bowl, combine the buttermilk, lemon zest, and lemon juice.
  6. Alternate Wet and Dry:
    • Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined.
  7. Fold in Raspberries:
    • Gently fold in the fresh raspberries.
  8. Bake:
    • Pour the batter into the prepared loaf pan.
    • Add a few extra raspberries to the top of the batter if desired.
    • Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
    • Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.  
  9. Prepare the Lemon Glaze (Optional):
    • In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Add more lemon juice or powdered sugar to achieve your desired consistency.
  10. Glaze and Serve:
    • Once the loaf has cooled completely, drizzle the lemon glaze over the top.
    • Slice and serve.

Tips:

  • For a more intense lemon flavor, add a few drops of lemon extract to the batter.
  • If using frozen raspberries, do not thaw them. Add them to the batter while still frozen to prevent them from bleeding too much.
  • To prevent the raspberries from sinking to the bottom of the cake, you can toss them in a small amount of flour before folding them into the batter.
  • Store leftover loaf in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.

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