Name: Raspberry Lemon Loaf Recipe
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: American
Ingredients: 3 eggs, room temperature; 1 cup sugar; 1 cup sour cream; ½ cup vegetable oil; 1 tablespoon lemon zest; 2 tablespoons lemon extract; 1½ cups all-purpose flour; 2 teaspoons baking powder; ¼ teaspoon salt; 1¼ cups fresh raspberries, washed & dry; Additional all-purpose flour for prepping the pan; Additional salted butter, softened; ¾ cup confectioner’s sugar; 1 tablespoon lemon juice; 1 teaspoon lemon zest

Jump to Recipe· 4.3 from 6 reviews

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If you love a treat that feels like sunshine on a plate, then this Raspberry Lemon Loaf Recipe is going to become your new favorite. Moist, tender, and bursting with the sweet-tart magic of fresh raspberries combined with zesty lemon, this loaf is perfect anytime you want a delightful burst of spring flavors. Whether you’re enjoying it with your morning coffee, craving a mid-afternoon snack, or serving a light dessert, this recipe strikes the perfect balance of sweet and citrusy, plus it’s so simple to whip up—an easy one-bowl wonder that outshines many store-bought options.

Ingredients You’ll Need

A large clear glass bowl holds a smooth, light beige batter with some small bubbles on the surface. Inside the bowl, there is a spoon with a wooden handle resting on the batter, slightly coated with it. Next to the bowl, there is a clear container filled with bright red raspberries, and a small yellow lemon is partially visible on a white marbled countertop background. The overall scene looks fresh and ready for mixing or baking. photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this Raspberry Lemon Loaf Recipe plays a crucial role, from the rich sour cream that keeps the loaf moist to the fresh raspberries that add vibrant color and juicy bursts of flavor. These simple, pantry-friendly ingredients come together to create a loaf that’s as beautiful as it is tasty.

3 eggs (room temperature): Helps create structure while keeping the loaf tender and fluffy.
1 cup sugar: Sweetens the loaf and helps with browning for that irresistible golden crust.
1 cup sour cream: Adds moisture and a subtle tang that perfectly complements the lemon and raspberry.
½ cup vegetable oil: Ensures a soft crumb and keeps the loaf fresh longer.
1 tablespoon lemon zest: Packs a fresh citrus punch that brightens every bite.
2 tablespoons lemon extract: Amplifies the lemon flavor for a more intense citrusy kick.
1 ½ cups all-purpose flour: The base that provides structure and balance to the batter.
2 teaspoons baking powder: Leavens the loaf, making it light and airy.
¼ teaspoon salt: Enhances all the flavors without overpowering them.
1 ¼ cups fresh raspberries: These jewel-like fruits bring juicy sweetness and bursts of tangy flavor.
Additional flour (for prepping the pan): Prevents sticking and helps with an easy release.
Softened salted butter (for prepping the pan): Adds flavor and ensures the loaf comes out smoothly.
For the lemon glaze:
¾ cup confectioner’s sugar: Adds a silky sweetness to the glaze.
1 tablespoon lemon juice: Brings brightness and slight tartness to balance the glaze.
1 teaspoon lemon zest: Gives the glaze an extra layer of citrus aroma and flavor.

How to Make Raspberry Lemon Loaf Recipe

Step 1: Prepare Your Pan

Start by generously rubbing softened salted butter all around the inside of your loaf pan. Then dust it with a few tablespoons of flour and shake the pan gently to coat every surface. This helps ensure your Raspberry Lemon Loaf will release easily from the pan after baking, making cleanup a breeze and keeping your loaf intact and stunning.

Step 2: Preheat Oven

Set your oven to 350°F. A properly preheated oven is crucial for even baking and that perfect golden crust we’re aiming for.

Step 3: Whisk the Wet Ingredients

In a large mixing bowl, combine the eggs, sugar, sour cream, and vegetable oil. Whisk them together until the mixture is smooth and invitingly creamy. This is the base that will give your loaf its marvelous texture and rich flavor.

Step 4: Add the Lemon

Stir in the lemon zest and lemon extract, whisking again to evenly distribute those bright, lovely citrus notes that define the Raspberry Lemon Loaf Recipe. These ingredients will make every bite sing with fresh springtime flavor.

Step 5: Combine Dry Ingredients

In a separate bowl or simply added to the wet mixture, stir together the flour, baking powder, and salt. Gently fold this into your batter with a spoon just until combined—be careful not to over-mix. Leaving a few lumps here is perfectly fine and helps keep the loaf tender.

Step 6: Fold in Fresh Raspberries

Gently fold in the fresh raspberries, taking care to keep them whole. This step ensures you don’t end up with a pink streak of smashed berries throughout the batter but instead enjoy beautiful pockets of juicy sweetness in every slice.

Step 7: Bake to Perfection

Pour your batter into the prepared loaf pan, spreading it out evenly. Bake on the center rack for 60 to 70 minutes, or until a toothpick inserted near the center comes out clean. If the top starts to brown too quickly while the inside remains undercooked, tent the loaf loosely with foil for the remainder of baking time.

Step 8: Cooling and Glazing

Carefully remove the loaf pan from the oven and allow the loaf to cool for 30 to 60 minutes in the pan on a wire rack. Then gently turn the loaf out onto the rack to cool completely. When the loaf is no longer warm, whisk together the confectioner’s sugar, lemon juice, and lemon zest to make the glaze, and dribble it over the top. This finishing touch adds a glossy, zesty sweetness that’s utterly irresistible.

How to Serve Raspberry Lemon Loaf Recipe

A white loaf cake with light brown top layer drizzled in white icing sits on a bright yellow cutting board. The cake is sliced into three thick pieces, showing soft light yellow inside layers mixed with many red raspberries. The top layer has some cracks, revealing raspberry bits underneath. Around the board are scattered fresh whole red raspberries and slices of bright yellow lemon. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

For an extra special touch, sprinkle a few fresh raspberries and a light dusting of powdered sugar on top of the glazed loaf. Fresh mint leaves also add a lovely pop of color and subtle freshness that complements the lemon and raspberry flavors beautifully.

Side Dishes

This Raspberry Lemon Loaf makes a fantastic companion to a scoop of creamy vanilla ice cream or a dollop of fresh whipped cream. If you’re enjoying it for breakfast or brunch, it pairs beautifully with a cup of hot tea or coffee to balance the sweet and tart flavors perfectly.

Creative Ways to Present

For a festive gathering, slice the loaf and arrange the pieces on a pretty platter with edible flowers and fresh berries sprinkled around. You could also cut into bite-sized cubes for a casual, hand-held treat at parties or pair slices with small bowls of lemon curd or berry compote for dipping.

Make Ahead and Storage

Storing Leftovers

Your Raspberry Lemon Loaf will keep well stored in an airtight container at room temperature for up to three days. If your kitchen is warm, it’s best to refrigerate it, which will keep it fresh for up to a week. Just bring slices to room temperature before serving for the best texture and flavor.

Freezing

If you want to enjoy this delightful loaf later, you can freeze it wrapped tightly in plastic wrap and then in a foil or freezer bag for up to three months. Thaw overnight in the fridge or at room temperature to enjoy the same fresh-baked taste and texture.

Reheating

To revive your Raspberry Lemon Loaf, wrap slices in a damp paper towel and warm them in the microwave for about 15 seconds. This slightly steams the loaf and brings back its moist softness, almost like it just came out of the oven.

FAQs

Can I use frozen raspberries instead of fresh?

While fresh raspberries give you the best texture and flavor, you can use frozen raspberries if that’s what you have. Just be sure to thaw and gently pat them dry before folding into the batter to avoid excess moisture making the loaf soggy.

What can I substitute for lemon extract?

If you don’t have lemon extract, you can replace it with an equal amount of freshly squeezed lemon juice or vanilla extract combined with additional lemon zest. The flavor won’t be quite as intense, but it will still be delicious.

Can I make this loaf gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free flour blend designed for baking. Just double-check that your baking powder is gluten-free as well for the best results.

How do I know when the loaf is done?

The best indicator is a toothpick or skewer inserted in the center coming out clean or with just a few moist crumbs. If the top browns too much before the inside is baked, tent with foil and continue baking.

Can I double this recipe for two loaves?

Yes, doubling works well! Just divide the batter evenly between two prepared loaf pans and bake for about the same time, but start checking doneness a bit earlier to avoid overbaking.

Final Thoughts

There’s something truly special about making and sharing this Raspberry Lemon Loaf Recipe. It’s a bright, refreshing burst of flavor that’s easy enough for a casual day but impressive enough to serve guests. I encourage you to give it a try—you might just find yourself baking this delicious loaf again and again to fill your kitchen with the irresistible scent of lemon and fresh berries.

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