Lemon Raspberry Loaf

Raspberry Lemon Loaf on white board.

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


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


Juice of 1/2 lemon

13 raspberries

Zest from half lemon

1 cup powdered sugar


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!



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.


Keywords: Raspberry Lemon Loaf, Quick Bread, Raspberry Dessert