Raspberry Lemon Loaf
Raspberry lemon loaf cake has a moist crumb and is topped with a delicious lemon glaze bursting with fresh lemon flavor. It’s made with fresh berries, fresh lemons, and a few pantry staples. This easy recipe is dairy free, with a gluten free option, and requires no fancy equipment!
For more quick breads, try my blackberry lemon bread, dairy free banana bread, or carrot cake loaf with citrus glaze.
What You’ll Love About This Recipe
Ingredients
Here’s what you’ll need to make this raspberry lemon bread:
- Dry ingredients – all purpose flour, baking powder, baking soda, and kosher salt.
- Wet ingredients – organic cane sugar, oil (avocado or olive), large eggs, unsweetened plain dairy free yogurt, vanilla extract, fresh lemon zest, and fresh lemon juice.
- Fresh raspberries – for this recipe it’s best to use fresh raspberries. Frozen raspberries contain extra moisture and can make the loaf soggy.
- Glaze – powdered sugar, lemon zest, and lemon juice.
How to Make Raspberry Lemon Loaf: Step By Step
Here are some quick visual instructions. The full instructions and ingredient list will be in the printable recipe card below!
1. Prepare a loaf pan. Grease it with oil, then line it with parchment paper with some overhang. This will help you easily lift it out of the pan.
2. Whisk together the dry ingredients. Whisk together the flour, baking powder, baking soda, and salt in a large bowl.
3. “Cream” together the sugar and oil in a medium bowl. Then add in the rest of the wet ingredients.
4. Pour the wet ingredients into the dry ingredients. Fold them together using a silicone spatula until just combined. Make sure not to overmix the batter!
5. Fold in the flour-coated raspberries.
6. Transfer the batter to your prepared loaf pan, bake, and let cool.
7. Make the glaze. In a small bowl, whisk together the glaze ingredients. Pour over the top of the cake. Garnish with more halved fresh raspberries.
Helpful Tips
- The baking time may vary depending on the size of your loaf pan and how hot your oven runs. Because all ovens run differently, check after the 45-minute mark.
- Use room temperature ingredients so the batter comes together smoothly.
- You must allow the loaf to cool completely before you add the lemon glaze. First in the pan, then on a wire rack. If you don’t let it cool, the glaze will soak into your loaf instead of sitting on top.
Quick tip: If your eggs aren’t at room temperature, you can speed up the process by putting the whole eggs in a bowl of warm tap water for 5 minutes. This will reduce their temperature without cooking them.
Storage & Reheating
Fridge: Store leftover lemon raspberry bread in an airtight container in the fridge for up to 1 week.
Freezer: Wrap it with parchment paper and tin foil, then place it in a freezer bag or airtight container. Store in the freezer for up to 3 months.
Reheating: If frozen, thaw overnight in the fridge. Gently reheat in the microwave or toaster oven until warmed through.
Make It Your Way: Substitutions & Variations
Please remember that recipes are just a starting point.
How can you make this lemon raspberry loaf cake using what you already have? Here are some ideas…
- Make it gluten free – Use gluten-free 1:1 flour in place of the all-purpose flour.
- No organic cane sugar? – use white granulated sugar if that’s what you have.
- Not dairy free? – use Greek yogurt or sour cream.
- No vanilla extract? – you can also use almond extract or lemon extract for an extra lemony flavor.
Variations
- Orange glaze – use orange zest and orange juice in the glaze.
- Strawberry lemon loaf – use chopped fresh strawberries instead of raspberries.
- Blackberry lemon loaf – make my blackberry lemon bread instead.
Frequently Asked Questions
Use a 9×5 or 8×4 loaf pan for this lemon raspberry loaf recipe. Either one will work.
Grease your loaf pan with oil first followed by parchment paper. This helps the parchment paper stay in place and ensures the loaf can easily be removed from the pan without sticking.
This happens when an oven runs too hot. Remove your loaf from the oven and carefully cover the top with tin foil (use oven mitts so you don’t burn yourself). Put the loaf back in the oven and check on it again in 3-5 minutes. The addition of foil helps keep the top from browning too quickly.
More Quick Breads
I hope you love this Raspberry Lemon Loaf If you make it, be sure to leave a comment & a star rating so I know how you liked it!
Raspberry Lemon Loaf
Ingredients
Raspberry Lemon Loaf
- 1 ½ cups all purpose flour + 2 teaspoons for the raspberries use gluten free 1:1 flour if needed
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon diamond crystal kosher salt reduce to ¼ teaspoon if using anything else
- ¾ cup organic cane sugar
- ½ cup avocado or olive oil
- 2 large eggs room temperature
- ½ cup plain unsweetened dairy free yogurt
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 cup fresh raspberries plus more for garnish
Lemon Glaze
- ½ cup powdered sugar
- 2 teaspoons lemon zest
- 1 tablespoon fresh lemon juice
Instructions
- Preheat your oven to 350°F/175ºC and line a loaf pan with parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream together the sugar and oil in a medium bowl until well combined.
- Whisk in the eggs until smooth then mix in the yogurt, vanilla extract, lemon zest, and lemon juice.
- Pour the wet ingredients into the dry ingredients and fold them together using a silicone spatula until just combined, don't over mix the batter.
- Toss the raspberries with the 2 additional teaspoons of flour to coat them. This helps prevent them from sinking to the bottom of your loaf. Fold them into the batter.
- Transfer the batter to your prepared loaf pan. Bake for 45 minutes – 1 hour or when a toothpick inserted into the center comes out clean. Check after the 45-minute mark.
- Let the bread cool in the pan for 30 minutes. Use the overhanging parchment paper to lift the loaf out of the pan and transfer it to a wire rack to finish cooling completely.
- When the loaf is nearly cool, whisk together the glaze ingredients. Drizzle it on top of the bread and decorate with halved fresh raspberries.