This Raspberry Loaf Recipe with Easy Lemon Glaze is the perfect sweet treat any time of day! Its the perfect way to start a spring day or perfect for enjoying with a mid-afternoon cup of tea! It’s an easy recipe to throw together and makes your whole house smell like springtime!
Why You’ll Love…
You’ll love how easy this recipe is to mix together! With just a few ingredients, you’ll have a delicious and easy Raspberry Lemon Loaf that’s perfect to enjoy for breakfast, snack or dessert! It’s a perfect recipe to make for a brunch or just to have an easy breakfast to grab and go for busy weekday mornings!
Fresh or Frozen Raspberries
When it comes to fresh or frozen fruit in recipes, it really can depend on what you’re baking and the time of year! For spring and summer, I always recommend going with fresh berries! In this lemon raspberry loaf cake, I would recommend using fresh raspberries! I like to add the fresh raspberries in with the second flour mixture! This helps the flour get into the raspberries which prevents them from sinking to the bottom of the loaf! You want raspberries sprinkled throughout the whole loaf, not sitting at the bottom!
However, if you want to make this recipe before raspberries are in season, you can always use frozen raspberries! I recommend to add the frozen raspberries and then bake right away! That helps prevent the raspberries from thawing out too much and adding extra moisture to the recipe!
Additions or Substitutions
I love the flavor combination of this raspberry lemon bread, but I have a few other options to help make this recipe work for everyone!
Fruit Additions – if you don’t like raspberries, no problem! You can really add in whatever fruit you like best, blackberries, blueberries, there’s a ton of options! If you use strawberries, you might want to pat them dry with a paper towel first, as they can have a lot of moisture on them that could affect the loaf!
Add Some Crunch – If you wanted, you could add a crunch to the loaf by adding in some nuts or a crumble topping! Pistachios would work perfectly with the sweet raspberries and bright lemon flavor! You could sprinkle them on the top to add a perfect little crunch with each bite! I also love a crumble topping, especially paired with raspberries! I have a delicious recipe for a Raspberry Crumble Galette here that you could make!
P.S. If you don’t want to add any fruit, that works too! I have a recipe here for a delicious lemon loaf that is perfect all on it’s own! Or you could add in a tablespoon of lemon poppyseeds and make this delicious Lemon Poppyseed Loaf with a tangy lemon glaze!
Equipment Needed:
Loaf pan – You can use an 8 or 9-inch pan for this recipe, however, please note that the pan size might affect cooking time!
Parchment paper – I like to use a combination of nonstick spray and parchment to really make sure you have a prepared loaf pan before adding in the batter! The combination of nonstick spray and parchment paper allows for the loaf to easily slide out after baking!
Glass Bowls – I love this set of stacking bowls that I use all the time when I’m baking! Especially for a recipe like this that calls for a few extra bowls!
Electric Mixer – I like to use a hand mixer to really make sure the butter and oil are fully mixed together! You can also use a stand mixer if that works better for you!
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Ingredient List:
See Recipe Card for Full Details
Step by Step Instructions:
Step 1. In a large bowl, mix together lemon zest and sugar, before mixing in the butter. Then mix in eggs, oil, and vanilla extract.
Step 2.
In a separate bowl, mix together flour and baking powder. Add half of the flour mixture to the wet ingredients.
Step 3: Then add in milk and yogurt. Mix together
Step 4. Add in the remaining flour and raspberries. Gently mix before pouring into a prepared pan. Bake in a preheated oven then let cool before adding the glaze.
Storage Instructions:
I like to store this loaf in an airtight container at room temperature for about 3-4 days! If you want to freeze this Lemon Raspberry Loaf Cake, let it cool completely, then wrap it completely with plastic wrap without adding the glaze! Then store it in the freezer for about 3 months! When you’re ready to eat it, you can let it thaw in the refrigerator overnight, then follow the recipe directions for adding the glaze!
Helpful Tips and Tricks
I love the addition that the lemon glaze makes to the top of the cake! It just adds a beautiful lemon glaze to the top that pairs perfectly with the raspberries! However, if you’re short on time, you can always just add a sprinkle of powdered sugar to the top of the glaze as well!
If you want to increase the lemon flavor, you can add in 1/2 a teaspoon of lemon extract instead of the vanilla extract! Be careful with the lemon extract! You only need a little bit to add the perfect lemon flavor!
Be sure to let the loaf cake fully cool before adding the lemon glaze to the top! If you want your glaze to be thicker, you can add more powdered sugar!
This Lemon Raspberry Bread is the perfect treat for enjoying on a warm spring day! I love the combination of the lemon icing with the juicy raspberries! It’s the perfect balance of sweet and tart which is perfect for the spring season! I hope you love this lemon raspberry loaf as much as I do!
Cheers!
-Holly Michelle
Raspberry Loaf Recipe with Easy Lemon Glaze
Equipment
- Loaf Pan
Ingredients
- 6 tablespoons Butter room temperature
- 2 tablespoons Oil
- 1 Lemon zested
- 3/4 cups Sugar
- 2 Eggs
- 1 teaspoon Vanilla Extract
- 1/2 cup Milk
- 1/2 cup Yogurt
- 2 cups Flour
- 2 teaspoons Baking Powder
Lemon Glaze:
- 2 Lemons zested
- 2 tablespoon Lemon Juice
- 1 cup Powdered Sugar
Instructions
- Preheat oven to 350 degrees.
- In a bowl, add in sugar and lemon zest. Massage together.1 Lemon, 3/4 cups Sugar
- Then add in butter and mix until smooth and creamy.6 tablespoons Butter room temperature
- Add in eggs, oil, and vanilla extract. Mix everything together.2 tablespoons Oil, 2 Eggs, 1 teaspoon Vanilla Extract
- In a separate bowl, mix together flour and baking powder2 cups Flour, 2 teaspoons Baking Powder
- In a measuring glass, mix together milk and yogurt.1/2 cup Milk, 1/2 cup Yogurt
- Into the butter mixture, pour in half of the flour mixture. Stir until the flour is just combined.
- Then pour in the milk mixture, and mix together.
- After the milk mixture is fully mixed in, add in the remaining flour and raspberries. Stir everything together, gently.
- Pour the batter into a lined loaf pan, smoothing out the top.
- Bake for 40-50 minutes, until a toothpick inserted comes out clean.
- Let cool slightly and make the glaze!
Lemon Glaze:
- Add lemon zest and juice to a bowl with powdered sugar. Stir together.2 Lemons, 2 tablespoon Lemon Juice, 1 cup Powdered Sugar
- Pour over the loaf.
- Let set and enjoy!
