Lemon Raspberry Loaf

Name: Lemon Raspberry Loaf
Prep time: 20 min
Cook time: PT-491439H21M12S
Total time: PT-491439H21M12S
Cuisine: American
Ingredients: 190 grams regular flour; 1 teaspoon baking powder; 0.5 teaspoon baking soda; 0.25 teaspoon salt; 113 grams soft unsalted butter; 200 grams white sugar; 2 big eggs; Zest from 1 whole lemon, finely grated; 2 tablespoons lemon juice, freshly squeezed; 0.5 teaspoon vanilla; 120 grams plain yogurt; 125 grams raspberries, fresh, with extra for topping; Powdered sugar for sprinkling

Author: Lora

Published: January 22, 2026

Print Recipe

Introduction to Lemon Raspberry Loaf

As a busy mom, I often crave something quick yet delightful to brighten my day. Enter the Lemon Raspberry Loaf! This vibrant treat strikes the perfect balance between tart and sweet. It infuses your kitchen with a refreshing aroma, making it a cherished companion for afternoon tea. This recipe is not only simple to whip up, but it also provides the satisfaction of a homemade dessert. With minimal prep time, you can indulge in a slice of sunshine whether you’re serving guests or enjoying a quiet moment to yourself.

Why You’ll Love This Lemon Raspberry Loaf

This Lemon Raspberry Loaf is a true lifesaver for busy days. It’s not only incredibly easy to make, but it also packs a delightful flavor punch that will satisfy any sweet tooth. In just over an hour, you get a fresh loaf that brightens breakfast and makes a lovely afternoon snack. Your family will adore it, and you’ll love how effortlessly it comes together!

Ingredients for Lemon Raspberry Loaf

Gathering the right ingredients is like setting the stage for a beautiful play—each one has a role to play in the delightful Lemon Raspberry Loaf. Here’s what you’ll need:

Regular flour: This is the backbone of your loaf, giving it structure and lightness.
Baking powder: Helps your loaf rise, ensuring it’s fluffy and soft.
Baking soda: Works hand in hand with acids (like lemon juice) for that perfect lift.
Salt: Just a pinch enhances all those amazing flavors!
Soft unsalted butter: Creamy goodness that creates a rich texture, making each bite melt in your mouth.
White sugar: Adds sweetness and moisture, balancing the tartness of the lemon.
Big eggs: They bind everything together and provide structure while keeping it moist.
Lemon zest: This is where the magic happens! It infuses the loaf with a bright lemony aroma and flavor.
Lemon juice: Freshly squeezed juice enhances the tartness, creating an irresistible contrast with the sweetness.
Vanilla: A dash of this adds a warm, comforting sweetness that complements the citrus.
Plain yogurt: This keeps your loaf moist and tender, plus it adds a subtle tang!
Fresh raspberries: Bursting with flavor, they add sweetness and pops of color. Use extra for topping if you desire!
Powdered sugar: For a sweet sprinkle on top, elevating your loaf’s presentation.

For those substitutions or if you find yourself short on something, don’t fret! You can use Greek yogurt in place of regular yogurt for added creaminess. Feel free to swap out fresh raspberries for frozen ones; just make sure to adjust your baking time a little.

Exact quantities for these ingredients are available at the bottom of the article, perfect for easy printing.

How to Make Lemon Raspberry Loaf

Let’s dive into the joy of creating this delightful Lemon Raspberry Loaf. Each step is simple and fun, even for a busy mom like me. The kitchen will fill with lovely aromas as you follow along!

Prepare the Oven and Pan

First things first, you need to preheat that oven. Fire it up to 175°C (350°F). While it warms up, grab a 23 x 13 cm loaf tin. Grease it generously with butter and dust a little flour in there. This helps prevent sticking later. I like to think of this as giving your loaf a cozy little bed to rise in.

Mix Dry Ingredients

Next, let’s combine the dry goodies. In a medium-sized bowl, stir together the flour, baking powder, baking soda, and salt. Mixing these together evenly makes sure your loaf rises beautifully! Set this dry mix aside for now; it’s doing important work while we move on.

Cream Butter and Sugar

In your biggest bowl, beat together the soft butter and white sugar. Whip them until they look light and fluffy—about 3 to 4 minutes should do the trick. This process helps to create that dreamy texture we all love. Remember, the fluffier it gets, the better your loaf will be!

Add Wet Ingredients

Now it’s time to add in the wet ingredients. Drop in the big eggs one at a time, mixing after each addition. Stir in the lemon zest, lemon juice, and vanilla extract until everything is just combined. This is where the sunshine flavor comes alive, bringing smiles even on the rainiest days.

Combine Mixtures

It’s time to bring it all together! Gradually add the dry mixture and the yogurt to the butter mixture. Alternate between adding flour and yogurt, starting and finishing with the flour mix. Be cautious here—stir just until it’s combined. Overmixing could make your loaf tough, and nobody wants that!

Incorporate Raspberries

Carefully fold in the fresh raspberries, being gentle so they don’t break apart. You want to keep those bursts of flavor intact! I always feel like a kid again, carefully working with the bright red berries. It adds such a playful touch to the batter.

Bake the Loaf

Pour that gorgeous batter into your prepared loaf tin, smoothing out the top. Pop it into the preheated oven and let it bake for 50-60 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. The smell wafting through your house during this time? Pure magic!

Cool and Serve

Once baked, let the loaf sit in the tin for about 10 minutes. This helps it firm up a bit. After that, transfer it to a wire rack to cool completely. Patience is key here; letting it cool down will give you those perfect slices later. When you’re ready, sprinkle a little powdered sugar on top and add extra raspberries for a stunning presentation. Then, savor each bite!

Tips for Success with Lemon Raspberry Loaf

Use room temperature ingredients for better mixing.
Gently fold the raspberries to avoid mashing them.
Keep an eye on the loaf in the oven; ovens can vary.
Let the loaf cool completely for clean slices.
Experiment with lemon zest for a stronger citrus flavor.

Equipment Needed for Lemon Raspberry Loaf

Loaf tin: A 23 x 13 cm loaf tin is ideal. If you’re in a pinch, a round cake pan works too!
Mixing bowls: A large bowl for the wet ingredients and a medium one for the dry ingredients will do.
Electric mixer: This makes creaming butter and sugar effortless. A whisk will work, but it’ll take a bit longer.
Measuring cups and spoons: For accuracy, especially with baking!
Wire rack: Helps cool your loaf evenly. A plate will suffice if you don’t have one.

Variations of Lemon Raspberry Loaf

Whole Wheat Flour: Swap out regular flour for whole wheat for a heartier and more nutritious loaf.
Gluten-Free Option: Use a gluten-free flour blend to accommodate gluten-sensitive eaters. I’ve had great success with almond flour!
Coconut Yogurt: Substitute plain yogurt with coconut yogurt for a dairy-free twist that adds a hint of coconut flavor.
Other Berries: Feel free to experiment with blueberries or blackberries in addition to or instead of raspberries. Each brings its unique sweetness!
Nutty Surprise: Add chopped walnuts or almonds for crunch and a nutty flavor contrast against the sweet loaf.
Herbed Infusion: Incorporate fresh mint or basil into the batter for a unique herbal twist that pairs beautifully with the lemon.
Indulgent Glaze: Drizzle a simple lemon glaze made from powdered sugar and lemon juice on top for extra sweetness.

Serving Suggestions for Lemon Raspberry Loaf

Pair with a dollop of whipped cream for a light and airy finish.
Serve alongside a refreshing cup of herbal tea to complement the tartness.
For a breakfast twist, enjoy it with a smear of cream cheese.
Add a sprinkle of fresh mint for a pop of color and flavor.

FAQs about Lemon Raspberry Loaf

Can I use frozen raspberries for this lemon raspberry loaf?

Absolutely! Frozen raspberries are a great option. Just make sure to gently fold them into the batter without breaking them apart. You might need to adjust the baking time slightly, so keep an eye on your loaf!

How should I store the lemon raspberry loaf?

Store your Lemon Raspberry Loaf at room temperature in an airtight container. It can last for a few days, but I bet it won’t stick around that long! You can also freeze it for longer storage. Just wrap it tightly.

Can I make this lemon raspberry loaf ahead of time?

Yes! This loaf is perfect for making ahead. You can bake it a day or two in advance. Just let it cool completely before wrapping it up. It tastes even better after sitting for a day as the flavors meld!

What can I do if my loaf is too dry?

If your loaf turns out a bit dry, try serving it with a drizzle of lemon glaze or a dollop of whipped cream. That’ll add moisture and make it even more delicious!

Can I add nuts to the lemon raspberry loaf?

Definitely! Chopped walnuts or almonds can add a lovely crunch and depth of flavor. Just gently fold them into the batter along with the raspberries!

Final Thoughts on Lemon Raspberry Loaf

Creating a Lemon Raspberry Loaf is a delightful culinary adventure that I eagerly embrace in my busy kitchen. The joy of combining sweet and tart flavors is truly uplifting, making it the perfect treat to share with loved ones or to steal quiet moments. Each slice brings a taste of sunshine, satisfying cravings while evoking smiles. Whether paired with tea or enjoyed as a cozy snack, this loaf fills your home with warmth and sweetness. I hope you find as much delight in baking and enjoying this loaf as I do—it’s sure to become a cherished recipe in your collection!