Name: Lemon Raspberry Loaf with Raspberry Glaze Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 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

Jump to Recipe· 4.3 from 3 reviews

If you are looking for a delightful treat that combines bright citrus zest with the sweet, tangy burst of berries, this Lemon Raspberry Loaf with Raspberry Glaze Recipe is your new best friend in the kitchen. Imagine a moist, tender loaf infused with fresh lemon zest and studded with juicy raspberries, all crowned with a luscious raspberry glaze that’s both beautiful and incredibly flavorful. It’s perfect for breakfast, afternoon tea, or any moment when you want a little sunshine on your plate.

Ingredients You’ll Need

A white bowl with a black rim sits on a white marbled surface, filled halfway with thick, creamy, pale yellow batter that has a smooth texture with small lumps. Red raspberries are mixed into the batter, with some partly visible and others covered. A black spatula with a wooden handle rests inside the bowl, partly covered with the batter. The scene is simple and clean, focused on the mixing process. photo taken with an iphone --ar 4:5 --v 7

The magic of this Lemon Raspberry Loaf with Raspberry Glaze Recipe lies in its simple, wholesome ingredients that come together effortlessly to create something truly special. Each item plays a crucial role—from the creamy butter that keeps it moist, to the fresh raspberries adding bursts of natural sweetness and color, and the lively lemon that brightens every bite.

Butter, 1/2 cup softened at room temperature: Provides richness and moisture, ensuring a tender crumb.
Granulated sugar, 1 cup: Sweetens the loaf and helps create a golden crust.
Eggs, 2: Bind all ingredients together and contribute to the structure.
Milk, 1/2 cup: Adds moisture and helps dissolve sugar and salt evenly.
All-purpose flour, 1 and 1/2 cups: Forms the base of the loaf’s structure; be sure to measure carefully for best texture.
Baking powder, 1 tsp: Leavens the bread, giving it a light and airy feel.
Salt, 1/2 tsp: Balances sweetness and enhances the flavors.
Lemon zest from 1 lemon: Injects that unmistakable bright, citrus zing into the loaf.
Fresh raspberries, 1 and 1/2 cups: The star of the show, providing juicy pockets of tartness.
Raspberries for purée, 13: Used to craft the luscious raspberry glaze with an extra punch.
Lemon juice from 1/2 lemon: Adds brightness and tang to the glaze.
Powdered sugar, 1 cup: Sweetens and thickens the glaze for that perfect drizzle.
Lemon zest from half lemon (for glaze): Adds fresh citrus aroma and flavor to the glaze.

How to Make Lemon Raspberry Loaf with Raspberry Glaze Recipe

Step 1: Cream the Butter and Sugar

Begin by softening your butter to room temperature—this is essential to achieve a smooth, creamy texture that traps air for a fluffy loaf. In a large mixing bowl, cream together the butter and sugar, then beat in one egg until well blended. This foundational step kicks off the moist, tender crumb that makes this loaf irresistible.

Step 2: Add the Second Egg and Milk

Beat in the second egg to further enrich the batter, then gently blend in the milk. The milk not only moistens the batter but also helps combine all your ingredients into a harmonious mix without overworking the flour later.

Step 3: Mix Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, salt, and fresh lemon zest. These dry ingredients bring structure and that iconic lemon flavor to the loaf. Once combined, pour this over your wet batter and stir just until moistened—overmixing here could make the loaf tough, so be gentle and precise.

Step 4: Fold in Fresh Raspberries

Gently fold in 1 and 1/2 cups of raspberries to the batter, taking care not to crush the delicate berries to maintain their vibrant color and texture. This creates juicy pockets of raspberry goodness within the loaf.

Step 5: Bake to Perfection

Transfer your batter into a greased 9x5x3 inch loaf pan and bake at 350°F for 50 to 55 minutes. You’ll know it’s done when a tester inserted in the center comes out clean and the top turns a lovely golden color. Let it cool in the pan for 5 minutes before moving it onto a cooling rack to cool completely.

Step 6: Prepare the Raspberry Glaze

Mash 10 raspberries with a fork, then strain through a small sieve to get about 2 tablespoons of smooth purée. Whisk this purée together with powdered sugar, lemon juice, and lemon zest to form a luscious glaze. If it’s too thick or thin, adjust with extra powdered sugar or lemon juice. Fold in a few chopped raspberries for bursts of flavor and a delightful visual touch.

Step 7: Glaze the Loaf

Drizzle the raspberry glaze generously over the cooled loaf while it rests on a parchment-lined cooling rack to catch drips. For best results, apply multiple thin layers of glaze to get that beautifully glossy finish packed with raspberry flavor. Allow the glaze to set for 30 to 60 minutes before slicing and serving.

How to Serve Lemon Raspberry Loaf with Raspberry Glaze Recipe

The image shows a close-up of two slices of yellowish cake with a soft and crumbly texture. Each slice has a pink glaze layer on top that looks smooth and shiny, covering the whole upper surface. Inside the cake, there are several uneven swirls and chunks of red fruit spread throughout the slices. The edges of the slices are slightly browned and have a firmer texture. The cake slices are placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To make your presentation pop, consider adding fresh raspberries and a few thin lemon slices on top or on the side. A sprinkle of finely chopped mint can add a fresh herbal contrast that complements both lemon and raspberry flavors beautifully. These touches make your loaf look as delightful as it tastes.

Side Dishes

This loaf pairs wonderfully with a light, creamy accompaniment such as mascarpone cheese or whipped cream infused with a hint of vanilla. For a balanced breakfast or brunch spread, serve alongside fresh fruit salad or a dollop of Greek yogurt sweetened with honey and crushed nuts. Each of these sides highlights different facets of this vibrant loaf.

Creative Ways to Present

Try slicing and serving the loaf warm with a scoop of raspberry sorbet or lemon ice cream for a refreshing dessert twist. Alternatively, slice the loaf thinly and toast it lightly for a crunchy snack topped with ricotta and a drizzle of honey. This Lemon Raspberry Loaf with Raspberry Glaze Recipe is versatile and lends itself beautifully to your creative whims.

Make Ahead and Storage

Storing Leftovers

Once cooled and glazed, wrap the loaf tightly in plastic wrap or store it in an airtight container to keep it moist and fresh. It will stay delicious for up to 3 days at room temperature, making it a fantastic choice for prepping ahead and enjoying over several days without losing its charm.

Freezing

Freeze the loaf unglazed for up to 2 months for optimal freshness. Once thawed, you can add the raspberry glaze just before serving to preserve the texture and vivid flavors. Wrap the loaf well in plastic and foil to prevent freezer burn and maintain moisture.

Reheating

To enjoy leftovers warm, slice and warm individual pieces in the microwave for 15 to 20 seconds or lightly toast them in a toaster oven. The raspberry glaze will soften slightly, releasing its sweet aroma, while the loaf regains a bit of its fresh-baked magic.

FAQs

Can I use frozen raspberries instead of fresh?

Yes, you can substitute frozen raspberries, but be sure to thaw and drain them well to avoid excess moisture, which might affect the loaf’s texture. Gently fold them in to keep their shape as much as possible.

Is this loaf suitable for making into muffins?

Absolutely! The batter works beautifully in muffin tins. Adjust baking time to about 20-25 minutes, checking for doneness accordingly. It’s a fun and portable way to enjoy this bake.

Can I make the glaze without raspberries?

You could substitute the raspberry purée with lemon juice alone for a lemon glaze, but the raspberry adds a unique flavor and color that really elevates the loaf. For the full effect, try to include the raspberries if possible.

How do I prevent raspberries from sinking to the bottom?

Coating the raspberries lightly in flour before folding them into the batter helps keep them suspended throughout the loaf. Fold them in gently to minimize juice bleeding as well.

Can I double the recipe for a larger loaf?

Yes, you can double the recipe, but consider baking it in two separate loaf pans for even cooking. Baking times may vary slightly, so start checking for doneness around the usual time mark.

Final Thoughts

This Lemon Raspberry Loaf with Raspberry Glaze Recipe is such a joy to bake and share. Its balance of tangy lemon and vibrant raspberry flavors makes every slice feel like a little celebration. Whether for a cozy family breakfast or to impress friends at your next gathering, this loaf delivers comfort and elegance in every bite. I can’t wait for you to try it—you’re going to love it!