![- 1 ½ cups all-purpose flour - ½ cup unsalted butter, softened - 1 cup granulated sugar - 2 large eggs - 1 cup fresh raspberries (lightly tossed in flour) - 1 teaspoon baking powder - ½ teaspoon baking soda - ¼ teaspoon salt - Zest of 1 lemon - 2 tablespoons fresh lemon juice - ½ teaspoon vanilla extract - ¼ cup powdered sugar (for glaze) - 1 tablespoon lemon juice (for glaze) - Mixing bowls - Whisk and spatula - 9x5-inch loaf pan - Parchment paper for easy removal The main ingredients form the base of this Lemon Raspberry Loaf. All-purpose flour gives it structure, while butter adds richness. Granulated sugar sweetens the loaf, and eggs help it rise. The fresh raspberries give pops of flavor and color. In the additional ingredients, baking powder and baking soda help the loaf rise. Lemon zest and juice add bright flavor, while vanilla extract rounds it out. The glaze made from powdered sugar and lemon juice adds a sweet finish. For tools, mixing bowls are a must for combining ingredients. A whisk and spatula help you mix and fold gently. The 9x5-inch loaf pan is perfect for shaping the loaf. Parchment paper makes it easy to remove the loaf once baked. This list makes gathering everything simple. You will be ready to bake your delightful Lemon Raspberry Loaf in no time! 1. Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan. Line the bottom with parchment paper. This helps the loaf come out easily. 2. In a mixing bowl, whisk together 1 ½ cups of flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ¼ teaspoon of salt. Set this mixture aside. 3. In a large bowl, cream together ½ cup of softened butter and 1 cup of granulated sugar. Mix until it looks light and fluffy. This should take about 2-3 minutes. 1. Add 2 large eggs, the zest of 1 lemon, 2 tablespoons of fresh lemon juice, and ½ teaspoon of vanilla extract to the butter mixture. Beat well until everything is mixed. 2. Gradually add the dry mixture to the wet mixture. Mix until just combined. Be careful not to overmix. This keeps the loaf soft. 3. Fold in 1 cup of fresh raspberries that you have lightly tossed in flour. Do this gently to avoid crushing the berries. 1. Pour the batter into the prepared loaf pan. Smooth the top with a spatula for an even bake. 2. Bake for 45-50 minutes. Check doneness with a toothpick. If it comes out clean, your loaf is ready. 3. Let the loaf cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely. Enjoy the lovely aroma! For the complete recipe, check out the Full Recipe section. To make a great Lemon Raspberry Loaf, texture is key. Do not overmix your batter. Overmixing makes the loaf dense and tough. Mix just until you see no dry flour. This keeps it light and fluffy. Using room temperature ingredients also helps. When butter and eggs are at room temperature, they blend better. This creates a smooth batter and a soft loaf. Fresh raspberries are best for this recipe. They burst with juice and flavor. If you use frozen raspberries, they may make your batter soggy. If you must use frozen ones, thaw and drain them first. You can also add almond extract for a twist. Just a half teaspoon can give your loaf a new depth of flavor. This subtle change can make a big difference. The glaze should be smooth and drizzle easily. To achieve the right thickness, mix powdered sugar and lemon juice. Start with a little lemon juice and add more until you reach your desired consistency. When drizzling, use a spoon or a small bowl. Hold the spoon just above the loaf. Move back and forth to create an even drizzle. This makes your loaf look pretty and inviting. For the full recipe, check out the Lemon Raspberry Loaf. {{image_2}} You can switch up the fruit in your loaf for a fun twist. Blueberries and strawberries work great! They add sweetness and color. Just fold them in gently, like you do with raspberries. You can also try different citrus zest. Using lime or orange zest gives the loaf a unique taste. Each zest adds its own zing, making each bite exciting. For those who need gluten-free options, use almond flour or coconut flour. These flours create a moist loaf with a nice texture. If you want a vegan version, swap the eggs for flax eggs or applesauce. This keeps the loaf moist and tasty without any animal products. Serving your Lemon Raspberry Loaf is a joy! Try it with a dollop of whipped cream or a scoop of ice cream. This adds a creamy touch to your loaf. Pair it with a cup of tea or coffee for a delightful afternoon snack. The flavors blend beautifully, making each moment special. For the complete recipe, check out the [Full Recipe]. To keep your Lemon Raspberry Loaf fresh, store it at room temperature. Place it in an airtight container. This keeps moisture in but allows for airflow. The loaf stays fresh for about 2-3 days. If you want, wrap it in plastic wrap first. This adds an extra layer of protection. For longer storage, freezing is the best option. Wrap the cooled loaf tightly in plastic wrap. Then, place it in a freezer bag. Make sure to squeeze out as much air as possible. It can last up to three months in the freezer. To reheat, thaw it overnight in the fridge. Then, unwrap and warm it in the oven at 350°F for about 10-15 minutes. Check for spoilage by looking for mold or an off smell. If the loaf feels hard or dry, it may not taste good. Always store your loaf in a clean container. Glass or plastic containers work well. Avoid using containers that held strong-smelling foods, as they can affect the loaf's taste. To check if your Lemon Raspberry Loaf is ready, use a toothpick or cake tester. Insert it into the center of the loaf. If it comes out clean, your loaf is done. If it has wet batter, bake for a few more minutes. This method is simple and effective. Yes, you can use frozen raspberries. Just toss them lightly in flour before adding them to the batter. This helps prevent them from sinking. They may not be as firm as fresh, but they still taste great. You might want to bake a few minutes longer since frozen fruit can cool the batter. If you need a substitute for butter, you can use coconut oil or vegetable oil. Applesauce is also a great option for a healthier choice. Each alternative will change the flavor slightly, but the loaf will still be delicious. Just use the same amount as the butter called for in the recipe. Once baked, your Lemon Raspberry Loaf can last for about 2 to 3 days at room temperature. Store it in an airtight container to keep it fresh. If you want it to last longer, you can freeze it. Just wrap it well in plastic wrap and then foil. Yes, you can add nuts or chocolate! Chopped walnuts or pecans add a nice crunch. If you prefer chocolate, mix in chocolate chips. Just be careful not to overmix when you fold them in. This keeps your loaf light and fluffy while adding great flavor. This guide covered everything you need to make a delicious Lemon Raspberry Loaf. We discussed the key ingredients, tools, and step-by-step instructions to get it right. I shared tips for texture and flavor, plus fun variations you can try. Remember, proper storage is key to keeping your loaf fresh. With these insights, you can enjoy a delightful treat that pairs well with any occasion. Happy baking!](https://juliesdish.com/wp-content/uploads/2025/06/8c24ad57-7895-48a2-a19d-8c1cac6d4489-250x250.webp)
Lemon Raspberry Loaf
Indulge in the fresh and zesty flavors of Lemon Raspberry Loaf! This easy recipe combines bright lemon and sweet raspberries for a delightful treat perfect for any occasion. With simple ingredients and straightforward steps, you’ll create a moist loaf topped with a sweet glaze that’s sure to impress. Ready to bring sunshine to your table? Click to explore the full recipe and add this delicious loaf to your baking list today!