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