What is sunshine in a slice? What is a loaf? Is it the kind of treat that makes you close your eyes and sigh with happiness? What were the lemon bars your grandma used to make? Well, imagine that, but with a juicy burst of raspberries swirled throughout. Is it tart, sweet, and surprisingly easy to whip up? I promise, once you try this Raspberry Lemon Loaf, it’ll become a regular in your baking rotation. My kids are always begging me to make it, and honestly, I’m not complaining!
What is a raspberry lemon loaf?
What is a lemon loaf cake? What’s essentially a moist, tender cake infused with the bright, zesty flavor of lemon, then swirled with icing sugar to make it more flavorful. With a vibrant, fruity raspberry filling. What is the flavor of raspberry that complements lemon’s sweetness? What is the result? A perfectly balanced sweet treat that’s bursting with flavor. I love this book because it’s not overly complicated or fussy. What is the best thing to bake on a Sunday afternoon?
Why you’ll love this recipe?
There are so many reasons to fall head-over-heels for this Raspberry Lemon Loaf! First and foremost, the flavor is absolutely incredible. The bright lemon perfectly balances the sweet-tart raspberries, creating a flavor explosion in every bite. And it’s genuinely so easy to make! Seriously, I’ve made this loaf countless times, and it’s always a success. Even if you’re not a seasoned baker, you can totally nail this recipe.
What I love about this is how budget friendly it is. All the ingredients are pretty standard pantry staples, and even fresh raspberries can be swapped for fresh strawberries. I often get frozen (which I do! Plus, it’s incredibly versatile. What’s your favorite breakfast treat? a slice for dessert. Honestly, there’s no wrong time for this loaf. If you love lemon poppy seed muffins, you’re going to love this raspberry lemon loaf! What do you love about citrusy baked goods?
How do I make a Raspberry Lemon Loaf?
Quick Overview
How do you make a Raspberry Lemon Loaf? How do I make a raspberry filling? How do I make a swirl of batter and filling in preheated oven? Final touch: drizzle with lemon glaze for the perfect finishing touch. What is the best part about it? What does baking smell like?
Ingredients
For the Main Batter: What is it?
- 2 cups all-purpose flour: I prefer unbleached, but either works.
- 1 teaspoon baking powder: Make sure it’s fresh!
- 1/2 teaspoon baking soda: This helps with the rise.
- 1/4 teaspoon salt: Enhances the sweetness.
- 1/2 cup (1 1/2 sticks) unsalted butter, softened: 3/4 cup (1/2 stick) butter. The butter *must* be soft, or it won’t cream properly.
- 1 1/4 cups granulated sugar: For sweetness, of course!
- 2 large eggs: Room temperature is best for even mixing.
- 1/2 cup sour cream: Adds moisture and a slight tang. Don’t skip this!
- I use whole milk, but any kind of milk will work. I’ve used almond milk in a pinch and it was great!
- 2 tablespoons lemon zest: From about 2 large lemons.
- 2 tablespoons lemon juice: Freshly squeezed is always best.
- What is vanilla extract?
For the Filling:
- 1 1/2 cups fresh or frozen raspberries: If using frozen, don’t thaw them.
- 2 tablespoons granulated sugar: To sweeten the raspberries.
- 1 tablespoon lemon juice: Enhances the raspberry flavor.
- How much cornstarch is needed to thicken filling?
For the Glaze:
- 1 cup powdered sugar: Sift it for a smoother glaze.
- 2-3 tablespoons lemon juice: Add slowly until you reach your desired consistency.
How do I follow step
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. I like to use baking spray with flour already in it – makes life so much easier! How do you get a loaf to stick?
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. Whisking ensures everything is evenly distributed. Why is baking powder so bad for your loaf?
Step 3: Mix Wet Ingredients
In a large bowl, cream together the butter and sugar until light and fluffy. Set aside. What is the best way to make an electric mixer for about 3 minutes? Beat the eggs one at a time, then stir in the sour cream, milk, lemon zest, and lemon juice. Stir well. What is vanilla extract? What’s the best way to make a batter?
Step 4: Combine
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix! Overmixing develops gluten in the flour, which can result in a tough loaf. I always stop mixing when I still see streaks of flour and then finish it off with a spatula. I do this because I don’t like to use my hands for it. To ensure everything is incorporated without overmixing.
Step 5: Prepare Filling
In a medium saucepan, combine the raspberries, sugar, lemon juice, and cornstarch. Set aside. Cook over medium heat, stirring constantly, until the raspberries have broken down and the mixture is thick. Is it possible to thicken a tea before it has thick Remove from heat and let cool slightly. What are some good ways to make blueberry lemon loaf?
Step 6: Layer & Swirl
Half of the batter should be poured into a loaf pan. Dollop half of the raspberry filling over the batter. Is it necessary to swirl the filling into the batter with a knife or skewer? Make a swirl on top of the raspberry filling. Repeat with the remaining batter and raspberry topping. I like to do a figure-eight pattern for an even distribution.
Step 7: Bake
Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. If the top of the loaf is browning too quickly, tent it loosely with foil. Ovens can vary, so keep an eye on it! My oven tends to run a little hot, so I usually start checking around 45 minutes.
Step 8: Cool & Glaze
Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once cool, whisk together the powdered sugar and lemon juice until smooth. Drizzle the glaze over the loaf. I like to let the glaze set for about 15-20 minutes before slicing.
Step 9: Slice & Serve
Use a serrated knife for clean slices. Serve at room temperature. I love to add fresh raspberries as a garnish. It makes it look extra special.
What should I serve it with?
What are some good uses for Raspberry Lemon Loaf?
For Breakfast:What is the best way to enjoy a slice of bread with coffee or latte? How do I start my day on a sweet note? I love to slather a slice with butter – pure bliss!
For Brunch: Serve it as part of a brunch spread with other pastries, fresh fruit, and maybe some yogurt parfaits. It looks beautiful on a platter and is always a crowd-pleaser.
As Dessert: Enjoy a slice after dinner with a scoop of vanilla ice cream or a dollop of whipped cream. The tartness of the lemon and raspberries cuts through the richness of the ice cream perfectly.
For Cozy Snacks: Enjoy a slice with a warm cup of tea on a chilly afternoon. It’s the perfect comfort food for a relaxing day.
My family’s favorite tradition is to enjoy a slice of this loaf with a cup of hot chocolate on Christmas morning. It’s become a staple in our holiday celebrations!
Top Tips for Perfecting Your Raspberry Lemon Loaf
Want to take your Raspberry Lemon Loaf to the next level? Here are some of my top tips!
Zest Prep: When zesting the lemons, be sure to only zest the yellow part of the peel. The white pith underneath is bitter and can ruin the flavor of your loaf. A microplane zester works best for this. I always do the zest first before juicing the lemon!
Mixing Advice: Remember, don’t overmix the batter! Overmixing develops the gluten in the flour, which can result in a tough loaf. Mix until just combined, and then gently fold in any remaining streaks of flour with a spatula.
Swirl Customization: Get creative with your swirl! Experiment with different patterns to create a visually stunning loaf. You can use a knife, skewer, or even a chopstick to create your swirl. Don’t overdo it, though, or the raspberry filling will just sink to the bottom.
Ingredient Swaps: Feel free to substitute other berries for the raspberries. Blueberries, blackberries, or even a mix of berries would work beautifully. You can even add a handful of chopped nuts for added texture. I’ve tested it with chopped walnuts and almonds, and they both add a lovely crunch. If you’re feeling adventurous, try adding a tablespoon of poppy seeds to the batter for an extra layer of flavor and texture.
Baking Tips: Keep a close eye on the loaf while it’s baking. If the top is browning too quickly, tent it loosely with foil. Also, be sure to let the loaf cool completely before glazing. Otherwise, the glaze will melt and run off.
Glaze Variations: Get creative with your glaze! Add a pinch of lemon zest to the glaze for an extra burst of flavor. You can also substitute other citrus juices for the lemon juice, such as orange or grapefruit juice. For a more intense flavor, try using a flavored extract, such as almond or vanilla extract. I sometimes like to add a splash of limoncello to the glaze for an extra kick!
Over the years, I’ve learned that a little extra lemon zest in the glaze really makes the flavors pop. Trust me on this one!
Storing and Reheating Tips
Want to keep your Raspberry Lemon Loaf fresh and delicious for as long as possible? Here are my best storage and reheating tips!
Room Temperature: Store the loaf in an airtight container at room temperature for up to 3 days. To keep it from drying out, I like to wrap it tightly in plastic wrap before placing it in the container.
Refrigerator Storage: For longer storage, store the loaf in an airtight container in the refrigerator for up to 1 week. Bring it to room temperature before serving for the best flavor and texture.
Freezer Instructions: To freeze the loaf, wrap it tightly in plastic wrap and then in aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving. I like to slice the loaf before freezing so I can easily grab a slice whenever I want one.
Glaze Timing Advice: If you plan to freeze the loaf, I recommend waiting to glaze it until after it has thawed. This will prevent the glaze from becoming sticky or dissolving during the freezing process.
I once made a double batch of this loaf and froze half of it for later. It thawed beautifully and tasted just as good as the day I made it!
Frequently Asked Questions
Final Thoughts
This Raspberry Lemon Loaf is more than just a recipe; it’s a slice of sunshine that can brighten any day. The combination of tart lemon and sweet raspberries is simply irresistible, and the ease of preparation makes it a winner in my book. If you’re looking for a simple yet impressive treat that’s sure to please, look no further. If you enjoyed this recipe, you might also like my Lemon Poppy Seed Muffins or my Blueberry Streusel Cake. Both are equally delicious and easy to make!
Happy baking, friends! I can’t wait to hear how yours turns out. Be sure to leave a comment and let me know what you think. And if you try any variations, please share them with me – I’m always looking for new ideas!
Raspberry Lemon Loaf
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 0.5 cup vegetable oil
- 2 large eggs
- 1 cup lemon juice
- 1 cup raspberries
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together oil, eggs, and lemon juice.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Gently fold in the raspberries.
- Pour batter into the prepared loaf pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
