Irresistible Lemon Raspberry Loaf Recipe You’ll Love

There’s something magical about the combination of tart lemon and sweet raspberry, especially when it comes together in a loaf that’s perfect for any occasion. Imagine slicing into a warm Lemon Raspberry Loaf, where the bright citrus aroma dances with the sweet scent of fresh berries, making your kitchen feel like a cozy bakery on a sunny day. light summer snacks strawberry lemon bars

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Every bite of this loaf brings a perfect balance of flavors, with the tangy lemon zest cutting through the sweetness of the raspberries. It’s like a party in your mouth, where everyone is invited, and trust me, you’ll want to show up for this celebration! Whether it’s breakfast, an afternoon snack, or dessert after dinner, this loaf promises to be a delightful companion.

My family couldn’t stop raving about this loaf during our weekend brunch; they practically licked their plates clean!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: Use good quality flour for the best texture; I prefer unbleached for its natural flavor.
• Granulated Sugar: Sweeten the loaf perfectly; adjust based on your taste preference if you like it sweeter.
• Baking Powder: Essential for leavening; make sure it’s fresh to ensure your loaf rises beautifully.
• Salt: Just a pinch enhances all the flavors; don’t skip this crucial step!
• Unsalted Butter: Use softened butter for easy mixing; it adds richness that complements the tartness of lemons.
• Eggs: They bind everything together; use large eggs at room temperature for better mixing.
• Lemon Zest and Juice: Fresh zest packs in vibrant flavor; always opt for freshly squeezed juice over bottled.
• Fresh Raspberries: Choose plump berries that are deep red; they add pops of sweetness throughout the loaf.
• Vanilla Extract: A splash elevates all flavors; use pure vanilla extract for an authentic taste.
• Powdered Sugar (for glaze): If you want to finish your loaf with a sweet touch, powdered sugar makes an easy glaze.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or nonstick spray to ensure easy release later.

Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, and salt until well combined. This step ensures even distribution of ingredients throughout your loaf.

Cream Butter and Sugar: In another bowl, beat softened butter with granulated sugar until light and fluffy. The mixture should look pale and airy—this means you’re on the right track!

Add Eggs and Vanilla: Mix in eggs one at a time along with vanilla extract until fully incorporated. The batter should become smooth and creamy at this stage.

Add Lemon Juice and Zest: Stir in freshly squeezed lemon juice along with lemon zest. The aroma will transform your kitchen into a citrus paradise—you might just want to dance!

Combine Wet and Dry Mixtures: Gradually fold in dry ingredients into wet mixture until just combined. Be gentle here; over-mixing can lead to dense bread instead of fluffy goodness.

Add Raspberries: Carefully fold in fresh raspberries into the batter until evenly distributed. Try not to crush them too much; whole berries popping in your mouth are delightful!

Pour batter into prepared loaf pan and bake for 50-60 minutes or until golden brown on top. A toothpick inserted into the center should come out clean—this is how you know it’s done!

Let your Lemon Raspberry Loaf cool in the pan for about 10 minutes before transferring it onto a wire rack. While it’s cooling, you can whisk together powdered sugar with a splash of lemon juice to create a lovely glaze if desired. berry dessert options. For more inspiration, check out this Raspberry Cheesecake Bars recipe.

Slice into warm pieces or let cool completely before serving—either way will have everyone asking for seconds!

And there you have it! Your Lemon Raspberry Loaf is ready to make its grand entrance at any gathering or simply brighten up your day at home! Enjoy every delightful bite! zesty lemon desserts.

Perfecting the Cooking Process

Start by creaming the butter and sugar, then add eggs before gently folding in the dry ingredients. This order ensures a fluffy loaf that rises beautifully.

Add Your Touch

Consider swapping out raspberries for blueberries or adding a hint of almond extract for a unique twist. Personalizing your loaf can yield delicious surprises.

Storing & Reheating

Store your Lemon Raspberry Loaf in an airtight container at room temperature for up to four days. To reheat, simply pop slices in the microwave for about 10 seconds. For more inspiration, check out this No-Bake Lemon Icebox Pie recipe.

Baking this loaf always reminds me of family gatherings where everyone would dive in, trying to snag the first slice. It became a tradition that still brings smiles today.

FAQ

Can I use other fruits in the Lemon Raspberry Loaf?

Absolutely! Blueberries or chopped strawberries make great substitutes without compromising flavor.

How do I achieve a moist Lemon Raspberry Loaf?

Ensure you don’t overmix the batter and use room temperature ingredients for better integration.

What’s the best way to serve Lemon Raspberry Loaf?

Serve it warm with butter or cream cheese for an indulgent treat during afternoon tea.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Lemon Raspberry Loaf

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• Author: Emma Taylor
• Total Time: 1 hour 15 minutes
• Yield: About 10 servings 1x

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Description

Indulge in the perfect harmony of flavors with this Lemon Raspberry Loaf. The tangy lemon zest mingles beautifully with the sweet, juicy raspberries, creating a moist and fluffy treat that’s ideal for breakfast, an afternoon snack, or dessert. Its vibrant colors and delightful aroma will brighten any occasion, making it a must-try recipe for gatherings or cozy afternoons at home.

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Ingredients

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• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 2 tsp baking powder
• ½ tsp salt
• ½ cup unsalted butter (softened)
• 3 large eggs (room temperature)
• ¼ cup fresh lemon juice
• Zest of 1 lemon
• 1 cup fresh raspberries
• 1 tsp vanilla extract
• Powdered sugar (for glaze)

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Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a bowl, whisk together flour, baking powder, and salt.
3. In another bowl, cream softened butter and sugar until light and fluffy. Add eggs one at a time along with vanilla extract.
4. Stir in lemon juice and zest until combined.
5. Gradually fold dry ingredients into the wet mixture until just combined. Gently fold in raspberries.
6. Pour batter into the prepared pan and bake for 50-60 minutes or until golden brown and a toothpick comes out clean.
7. Cool in the pan for 10 minutes before transferring to a wire rack. Optionally, glaze with powdered sugar mixed with lemon juice.

• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (60g)
• Calories: 210
• Sugar: 12g
• Sodium: 150mg
• Fat: 8g
• Saturated Fat: 5g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 33g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 40mg