Raspberry Peach Loaf with Lemon Glaze

A thick slice of raspberry lemon loaf cake with glaze sits on a plate, topped with fresh raspberries and mint. The cake has visible raspberries baked inside and a moist, yellow crumb.

Raspberry Peach Loaf with Lemon Glaze

This Raspberry Peach Loaf is a simple summer loaf cake made with juicy peaches, fresh raspberries, Greek yogurt, lemon zest, and a sweet-tart lemon glaze. Moist, fruity, and easy to make, it's perfect for breakfast, brunch, or dessert.

Course Breakfast, brunch, Dessert

Cuisine American

Keyword raspberry peach loaf

Prep Time 15

Cook Time 1

Total Time 1 15

Servings slices

Calories 406kcal

Author Julia

Ingredients

For the loaf

2 large peaches ripe but firm
1 ½ cups fresh raspberries
2 cups all-purpose flour
2 teaspoons baking powder
1 cup granulated sugar
½ cup unsalted butter softened
1 tablespoon lemon zest
1 teaspoon vanilla extract
2 large eggs room temperature
1 cup milk room temperature
¼ cup Greek yogurt

For the lemon syrup

1 tablespoon water
1 tablespoon lemon juice freshly squeezed
2 tablespoons granulated sugar

For the lemon glaze

1 cup powdered sugar
2 tablespoons lemon juice freshly squeezed

For garnish

Fresh raspberries
Fresh mint leaves

US Customary - Metric

Instructions

Make the loaf cake

Preheat your oven to 350°F. Line a 9x5-inch loaf pan with parchment paper, covering both the bottom and sides—this makes removing the baked loaf effortless.
Prepare the fruit: wash the peaches and raspberries and let them drain well.
Cut the peaches in half and remove the pits. Chop the peaches into small cubes (no need to peel). Set aside.
In a medium bowl, combine the flour and baking powder. Reserve 1 tablespoon of the flour mixture and set it aside—you'll use it to coat the raspberries.
In a large bowl, cream the softened butter and sugar together using a handheld mixer until light and fluffy.
Add the lemon zest and vanilla extract. Add the eggs, one at a time, whisking until well combined after each addition.
Pour in the milk and Greek yogurt and mix well.
Add the flour mixture and stir just until you have a smooth batter—don't overmix.
Toss the raspberries with the reserved tablespoon of flour, making sure they're coated well. This keeps them from sinking to the bottom of the loaf.
Gently fold the chopped peaches and floured raspberries into the batter. Stir until just combined.
Transfer the batter to the prepared loaf pan. Using a chopstick or skewer, gently distribute the fruit through the batter.
Bake for 55-60 minutes at 350°F, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent loosely with foil for the last 10-15 minutes.

Make the lemon syrup

While the loaf bakes, combine the water, lemon juice, and sugar in a small saucepan. Simmer for about 3 minutes, until you have a syrupy mixture.
Once the loaf is baked, remove it from the oven and—while it's still warm—brush the top with the prepared syrup. The warm loaf will soak it right up.
Let the loaf cool in the pan for 30 minutes, then lift it out using the parchment paper and cool completely on a wire rack.

Make the lemon glaze

In a small bowl, stir together the powdered sugar and lemon juice until smooth and well combined.
Drizzle the glaze over the completely cooled loaf and allow it to set (about 15-20 minutes) before garnishing with fresh raspberries and mint leaves.
Slice and serve!

Notes

Use fresh fruits for this recipe. The frozen fruits may release too much liquid, and you will not get the same results.
You can peel peaches if you like or leave them with the skin on. The skin does not affect the cake at all. Still, if you want to peel them, make a small “x” mark on the bottom of the peach with a sharp knife. Blanche the peaches for 30 seconds, then submerge them in cold water. Peel the peaches and chop as the recipe says.
When making the batter, the mixture of butter and milk may curdle because of the temperature difference and because fat and liquid do not mix well. If that happens to you, do not worry. Once you add the flour, the batter will look perfect. This will not affect the cake at all.
The cake should be warm when brushing it with the syrup. This way, the cake will absorb some of it. The syrup gives more lemon flavor, but if you do not want to make it, skip it completely; the raspberry peach loaf would still taste great!
Can I make this into muffins? Yes! Divide the batter among 12-14 lined muffin cups and bake at 350°F for 20-25 minutes, until a toothpick comes out clean. Brush with syrup and glaze the same way.

Storage, Freezing, and Make-Ahead Instructions

Storage: I keep the loaf covered at room temperature for up to 2 days, or refrigerated in an airtight container for up to 4 days. Bring slices to room temperature before serving for the best flavor and texture.
Freezing: Freeze the unglazed loaf for up to 2 months. I wrap it (whole or in slices) tightly (unglazed) in plastic wrap and foil and freeze for up to 2 months. Thaw overnight at room temperature, then glaze and garnish before serving.
Make-Ahead: You can bake and syrup the loaf a day ahead — the flavor actually improves overnight. Add the glaze and garnishes the day you serve it.

Nutrition