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Lemon Raspberry Loaf with Raspberry Glaze Recipe

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4.3 from 3 reviews

  • Author: Molly
  • Total Time: 1 hour 10 minutes
  • Yield: 10 slices
  • Diet: Vegetarian

Description

This Lemon Raspberry Loaf is a moist and brightly flavored cake that perfectly balances zesty lemon with sweet raspberries. Topped with a luscious raspberry-lemon glaze dotted with fresh berry bits, it’s an irresistibly fresh and delightful treat perfect for breakfast, snack, or dessert.

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

  1. Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter, granulated sugar, and 1 egg until smooth and fluffy, either by hand or using an electric mixer.
  2. Add Second Egg: Beat in the second egg thoroughly until well combined for a consistent batter.
  3. Add Milk: Blend in the milk and stir just until incorporated, being careful not to overmix.
  4. Combine Dry Ingredients: In a separate bowl, stir together the all-purpose flour, baking powder, salt, and lemon zest to evenly distribute the leavening and flavor.
  5. Mix Batter: Pour the dry flour mixture over the wet ingredients and gently stir just until moistened, avoiding overmixing to keep the loaf tender.
  6. Fold in Raspberries: Carefully fold in 1 and 1/2 cups of raspberries to add bursts of fruit throughout the batter.
  7. Prepare Pan and Bake: Spoon the batter into a greased 9x5x3 inch loaf pan. Bake in a preheated 350°F oven for 50 to 55 minutes, or until a cake tester inserted in the center comes out clean.
  8. Cool Loaf: Allow the loaf to cool in the pan for 5 minutes, then transfer it to a cooling rack.
  9. Make Raspberry Purée: Mash 10 raspberries with a fork to yield about 2 tablespoons of purée. Strain the purée through a fine strainer, pressing with the back of a spoon to remove seeds.
  10. Prepare Glaze: In a small bowl, whisk together powdered sugar, raspberry purée, and 1 tablespoon lemon zest (about half a lemon). Adjust consistency by adding more powdered sugar if too thin or lemon juice if too thick.
  11. Add Glaze Texture: Coarsely chop 3 to 4 reserved raspberries and gently stir them into the glaze for bursts of flavor and texture.
  12. Glaze the Loaf: Place a sheet of parchment paper under the cooling rack to catch drips. Drizzle the glaze evenly over the top of the cooled loaf. Repeat to use all glaze.
  13. Final Cooling: Let the loaf cool completely for 30 to 60 minutes before slicing and serving. Enjoy the fresh bright flavors!

Notes

  • Do not overmix batter after adding flour to keep the loaf tender and moist.
  • Using fresh raspberries both inside and on top adds natural bursts of flavor and texture.
  • Adjust glaze thickness by adding powdered sugar or lemon juice to get desired consistency.
  • Allow the loaf to cool before glazing to prevent glaze from melting off.
  • Use parchment paper under rack while glazing for easy cleanup.
  • Store leftovers wrapped tightly in the refrigerator for up to 3 days.
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Find it online: https://recipeglimpse.com/lemon-raspberry-loaf-with-raspberry-glaze-recipe/