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Lemon Raspberry Loaf Recipe

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3.9 from 10 reviews

This Lemon Raspberry Loaf is a delightful combination of tangy lemon and sweet raspberries baked into a moist, tender loaf. Topped with a luscious raspberry-lemon glaze dotted with fruit pieces, it's perfect for breakfast, brunch, or a sweet snack with tea or coffee.

Ingredients

Loaf Recipe

  • 1/2 cup butter, softened at room temperature
  • 1 cup granulated sugar
  • 2 eggs
  • 1/2 cup milk
  • 1 and 1/2 cups all-purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • Zest from 1 lemon
  • 1 and 1/2 cups raspberries
  • 13 raspberries for purée

Glaze

  • Juice of 1/2 lemon
  • 13 raspberries
  • Zest from half lemon
  • 1 cup powdered sugar

Instructions

  1. Cream Butter, Sugar, and Egg: In a large mixing bowl, cream together the softened butter, granulated sugar, and one egg until light and fluffy, which helps create a tender texture.
  2. Add Second Egg: Beat in the second egg and continue beating until the mixture is well combined and smooth.
  3. Mix in Milk: Blend in the milk, stirring just until incorporated to keep the batter moist but not overworked.
  4. Combine Dry Ingredients: In a separate small bowl, whisk together the all-purpose flour, baking powder, salt, and lemon zest to evenly distribute the leavening and flavor components.
  5. Incorporate Dry into Wet: Pour the dry ingredients over the wet batter and stir just until moistened. Avoid over mixing to maintain a light, delicate crumb.
  6. Fold in Raspberries: Gently fold in 1 and 1/2 cups of raspberries, taking care not to break them up too much to prevent the batter from turning pink.
  7. Prepare Pan and Bake: Spoon the batter into a greased 9x5x3 inch loaf pan, smoothing the top evenly.
  8. Bake: Bake in a preheated 350°F oven for 50 to 55 minutes or until a cake tester inserted into the center comes out clean, indicating it is fully baked.
  9. Cool: Allow the loaf to cool in the pan for 5 minutes, then transfer it onto a cooling rack for further cooling.
  10. Make Raspberry Purée: Mash 10 raspberries with a fork until you have about 2 tablespoons of purée.
  11. Strain Purée: Strain the mashed raspberries through a small strainer using the back of a spoon to remove seeds for a smooth glaze.
  12. Mix Glaze: In a small bowl, whisk together powdered sugar, raspberry purée, and 1 tablespoon of lemon zest (from half a lemon) until smooth. Adjust consistency with additional powdered sugar if too thin or lemon juice if too thick.
  13. Add Raspberry Bits: Coarsely chop three to four reserved raspberries and stir them into the glaze for texture and flavor bursts.
  14. Prepare for Glazing: Place a sheet of parchment paper under the cooling rack to catch drips and make cleanup easier.
  15. Glaze the Loaf: Drizzle the glaze over the top of the cooled loaf, repeating to build up a second layer until all glaze is used.
  16. Set and Serve: Let the glazed loaf cool for 30 to 60 minutes before slicing to allow the glaze to set. Enjoy your delicious lemon raspberry loaf!

Notes

  • Do not over mix the batter after adding the flour to prevent a dense loaf.
  • Use fresh raspberries for best flavor and texture; frozen can be used but may release more juice and alter the batter’s color.
  • Ensure the butter is softened to room temperature for easier creaming with sugar.
  • Adjust glaze thickness depending on desired consistency by adding more powdered sugar or lemon juice.
  • For a more intense lemon flavor, add a bit more lemon zest to the batter or glaze.
  • Store leftovers covered at room temperature for up to 2 days or refrigerate for longer freshness.

Find it online: https://recipeplenty.com/lemon-raspberry-loaf-recipe/