Lemon Raspberry Loaf

Moist and brightly flavoured with lemon, this Lemon Raspberry Loaf features a raspberry glaze that pairs perfectly with the loaf. Enjoy it with a cup of tea.


Want to save this recipe?

Enter your email below & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!

Save Recipe

This Lemon Raspberry Loaf is delicious plain, but the glaze is absolutely a must!. Puréed raspberries, pressed through a sieve heighten the flavour in the glaze. You won’t want to miss it!

Do you love raspberries! Awesome! You will want to check out my Raspberry Oatmeal Muffins.

YOU’LL LOVE THIS

  • no fancy equipment! You can make this recipe entirely by hand with no mixer.
  • basic pantry ingredients
  • brightly flavoured with fresh lemon juice, bursting with raspberries both in the loaf and the icing.

INGREDIENTS & SUBSTITUTIONS

Ingredients for Lemon Raspberry Bread with text overlay.

(full ingredients list and instructions below on the recipe card)

  • Lemon – fresh is a must for this recipe. It’s need for both the zest and the juice.
  • Raspberries – fresh is best or you can also use frozen. Add them to the batter frozen.
  • Bring butter and eggs to room temperature 30 to 60 minutes before baking.
  • I used 1% milk in this recipe and it turned out beautifully. You can also use 2% or whole milk.
  • It’s a good time to double check your best before date on your baking powder for this recipe!

INSTRUCTIONS

Butter, sugar and egg in mixing bowl with wooden spoon.

In a large mixing bowl, cream together butter, sugar and 1 egg until light and fluffy.

Second egg is added to butter mixture.

Beat in second egg and beat until well combined.

Milk is added to batter.

Blend in milk and stir just until combined.

Flour, baking powder, salt and lemon rind are mixed in a separate blue bowl.

In a medium-sized mixing bowl, stir together flour, baking powder, salt and lemon zest.

Dry ingredients are added to wet ingredients.

Pour the flour mixture over the butter mixture and stir only to moisten using as few strokes as possible.

Raspberries are folded into the batter using wooden spoon.

Carefully fold in the raspberries.

Batter is turned into greased loaf pan.

Turn into greased loaf pan and bake in 350°F oven for 50 to 55 minutes or until cake tester inserted into the centre comes out clean.

Cool in pan for 5 minutes, then turn out onto wire cooling rack.\

Raspberry purée if pressed through a sieve with a spoon.

FOR THE GLAZE: Mash 10 raspberries with a fork. You should end up with approximately 2 tbsp. of mashed raspberries.

Alternatively, you can purée the raspberries in a small food processor.

Strain the purée through a sieve, pressing with the back of a spoon.

Raspberry purée in white bowl.
Glaze is mixed with whisk in white bowl.

To the purée, whisk together the powdered sugar, lemon juice and 1 tbsp. lemon zest (approximately 1/2 lemon).

If mixture is too think, add a bit more powdered sugar. If it’s too thick, add a bit of lemon juice.

Coarsely chop three to four reserved raspberries and stir into the glaze. This will add delicious small bit of raspberries throughout the glaze for even more flavour!

Lemon Raspberry Loaf covered in glaze sitting on wire cooling rack.

Place a sheet of parchment paper under the cooling rack for easy clean up.

Drizzle glaze over top of loaf. Repeat with second layer until all of the glaze has been used.

Cool 30 to 60 minutes before slicing. Enjoy!

Close up image of sliced Lemon Raspberry Loaf Cake.

STORAGE AND FREEZING

Wrap the loaf loosely in plastic wrap and store for up to three days.

You can also freeze this loaf by freezing the loaf plain without the glaze. Wrap the loaf in two layers of plastic and a layer of foil. The loaf will keep in the freezer for up to one month. Thaw completely at room temperature. Make the glaze and drizzle on thawed loaf.

YOU MAY ALSO LIKE

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Raspberry Lemon Loaf on white board.

Lemon Raspberry Loaf


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Sandra Flegg
  • Total Time: 1 hour 10 minutes
  • Yield: 10 slices

Description

Moist and brightly flavoured with lemon, this Lemon Raspberry Loaf features a raspberry glaze that pairs perfectly with the loaf.


Ingredients

Loaf Recipe

1/2 cup butter, softened at room temperature

1 cup granulated sugar

2 eggs

1/2 cup milk

1 and 1/2 cups all-purpose flour

1 tsp. baking powder

1/2 tsp. salt

Zest from 1 lemon

1 and 1/2 cups raspberries

13 raspberries for purée

Glaze:

Juice of 1/2 lemon

13 raspberries

Zest from half lemon

1 cup powdered sugar


Instructions

This recipe may be mixed by hand or using electric mixer.

  1. In a large mixing bowl, cream together butter, sugar and 1 egg.
  2. Beat in second egg and beat until well combined.
  3. Blend in milk and stir just until combined.
  4. In a small mixing bowl, stir together flour, baking powder, salt and lemon rind.
  5. Pour the flour mixture over the batter and stir only to moisten. Do not over mix.
  6. Gently fold in raspberries.
  7. Spoon into greased 9x5x3 inch loaf pan.
  8. Bake in 350°F oven for 50 to 55 minutes or until cake tester inserted into the centre comes out clean.
  9. Cool in pan for 5 minutes, then turn out onto cooling rack.
  10. For the Glaze: Mash 10 raspberries with a fork. You should end up with approximately 2 tbsp. of mashed raspberries.
  11. Strain the purée through a small strainer, pressing with the back of a spoon.
  12. In a small mixing bowl, whisk together the powdered sugar, puree and 1 tbsp. lemon zest (approximately 1/2 lemon).
  13. If mixture is too think, add a bit more powdered sugar. If it’s too thick, add a bit of lemon juice.
  14. Coarsely chop three to four reserved raspberries and stir into the glaze. This will add delicious small bit of raspberries throughout the glaze for even more flavour!
  15. (Place a sheet of parchment paper under the cooling rack for easy clean up).
  16. Drizzle glaze over top of loaf. Repeat with second layer until all of the glaze has been used.Cool 30 to 60 minutes before slicing. Enjoy!

Notes

STORAGE & FREEZING INSTRUCTIONS:

Wrap the loaf loosely in plastic wrap and store for up to three days.

You can also freeze this loaf by freezing the loaf plain without the glaze. Wrap the loaf in two layers of plastic and a layer of foil. The loaf will keep in the freezer for up to one month. Thaw completely at room temperature. Make the glaze and drizzle on thawed loaf.

  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Category: Dessert
  • Method: Oven Baked
  • Cuisine: American

Nutrition

  • Serving Size:
  • Calories: 474
  • Sugar: 48 g
  • Sodium: 142.5 mg
  • Fat: 12.6 g
  • Saturated Fat: 6.1 g
  • Trans Fat: 0 g
  • Carbohydrates: 89.1 g
  • Fiber: 22.7 g
  • Protein: 7.8 g
  • Cholesterol: 61.8 mg

7 Comments

    1. Yes, you can use frozen raspberries! Stir them gently into the batter. Hope you enjoy this recipe! Also, use frozen in the batter and use thawed raspberries to purée for the icing/glaze.

  1. This looks so good makes me want to reach in a grab a slice so we had to make it. It tastes as good as it looks!! Such a nice treat in raspberry season!!






  2. Moved last fall to a house with lots of raspberry bushes. Found this recipe and made it today. It was easy to make and absolutely delicious! Looks really nice and is very moist. I cut the sugar down to 3/4 cup. Will definitely make again.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star