Raspberry Lemon Loaf

This raspberry lemon loaf is bursting with fresh raspberries and drizzled with a sweet lemon glaze. Perfect for breakfast or dessert—with just 15 minutes of prep!

Course Dessert

Cuisine American

Keyword raspberry lemon loaf

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 351kcal

Author Julia

Ingredients

Loaf:

4 oz salted butter (½ cup). Note: I like using salted butter, if using unsalted add ½ teaspoon of salt.
¾ cups granulated sugar
3 tablespoons lemon juice (about one lemon)
1 tablespoon lemon zest (about one lemon)
1 large egg beaten
1 teaspoon vanilla extract
½ cup whole milk
2 cups all-purpose flour + 1 tablespoon for coating raspberries
2 ½ teaspoons baking powder
6 oz fresh raspberries

Icing:

½ cup powdered sugar
1 tablespoon milk as needed

Garnish:

handful of fresh raspberries
Mint leaves

US Customary - Metric

Instructions

Make the raspberry lemon loaf

Preheat the oven to 375 F. Grease and line an 8”x4” loaf pan with parchment paper.
In a medium bowl sift 2 cups of flour, baking powder, and salt if needed.
In a large bowl, add the butter and beat until smooth and creamy.
Add the sugar and beat until it’s fully incorporated and becomes light and fluffy. Note that it will not look creamy; you will still see the texture of the sugar.
Add the lemon juice, lemon zest, egg, vanilla extract and milk and mix until fully incorporated. Do not overmix.
Add the dry ingredients and fold into the wet mixture using a spatula.
Coat the raspberries with one tablespoon of flour and fold into the batter using a spatula.
Pour the batter into the prepared pan and spread evenly.
Bake at 375 F for 40-45 minutes. Let cool.

Make the icing

Mix ½ cup of sugar and 1 tablespoon of milk for a thick icing. Add more milk if you want a thinner consistency, adding 1 teaspoon at a time.

Decorate

Drizzle the icing on the cooled raspberry lemon loaf. I use a piping back to get thin and even lines.
Decorate as desired. I used fresh raspberries, lemon zest and mint leaves.

Notes

Raspberries: When you mix the berries into the batter, they will break. If you don't want them to break, freeze the berries beforehand.
If the loaf starts browning too much on top, loosely tent it with aluminum foil toward the end of the baking time.
Baking pans you can use: I used an 8x4-inch loaf pan, but you can also bake this raspberry lemon loaf in a slightly larger 9x5-inch pan—just reduce the baking time a little, since the batter will spread out more in the larger pan.
Lemon drizzle: Make sure the loaf is completely cool before drizzling it with lemon glaze or the glaze will melt or slide off.
Storage tips: Store in an airtight container at room temperature for 2-3 days (without the decorative berries), or in the fridge for up to 1 week.

Nutrition