This Raspberry Lemon Loaf is as bright and flavourful as it is beautiful! Dress it up with an easy glaze, or enjoy it in its original glory. The perfect treat for a weekend baking project!
Jump to Recipe
I love a big slice of Banana Bread with my coffee or a warm piece of Chocolate Zucchini Bread, but this new lemon loaf holds a VERY special place in my heart. The perfect recipe as we gear up for spring with fresh pops of raspberries and one of my favourite additions – lemon! This loaf is so simple but sometimes the best recipes are. All batches I made of this barely survived a couple days in the house, which is a true testament to how incredible it is! I could use a slice and a cup of tea right now!
I find solace while baking in my kitchen, and hope this fun recipe brings some joy to your life (and taste buds) like it did to mine!
Baking with Greek Yogurt
For this recipe we used Greek yogurt and it definitely needs it! Using Greek yogurt is such a smart and great way to keep baking moist. You will find it makes an appearance in serval of my recipes like my Vanilla Pear Yogurt Muffins or Apple Greek Yogurt Cake. It’s also usually in the ingredients for almost all of my smoothies! You will rarely find my fridge missing the largest container of Greek yogurt there is. I use it in place of much heavier ingredients like butter, oil, or buttermilk. Plus, it gives recipes a great creaminess (and a hit of protein) with a touch of tang!
Our team member Victoria created this recipe and it was love at first bite. You can easily substitute another berry for the raspberries – blueberries, blackberries or strawberries come to mind. Fresh or frozen will work. This loaf as amazing flavours all on it’s own but a little lemon sugar glaze didn’t hurt! I mean look at those gorgeous raspberries…*sigh.*
Lemon & Berry Baking Recipes
I am no stranger to baking with lemon. Some of my favourite creations include Lemon Ricotta Blueberry Muffins, Sicilian Lemon Ricotta Cake (killer) and Lemon Ricotta Pancakes. Plus, if you loved the flavour combo here of lemon and raspberry, try my Lemon Raspberry Scones! For this loaf I used fresh raspberries which I loved.
Lemon Raspberry Loaf
Lemon Raspberry Loaf
This Raspberry Lemon Loaf is as bright and flavourful as it is beautiful! Dress it up with an easy glaze, or enjoy it as-is. The perfect treat any day of the week!
Ingredients
For the Loaf
- 1/2 cup butter, room temperature
- 1 cup sugar
- 2 eggs
- 2 tablespoons lemon zest
- 1 tablespoon lemon juice
- 1 teaspoon vanilla
- 1/2 cup full-fat plain Greek yogurt
- 1 teaspoon baking powder
- 1 1/2 cups flour
- 1 cup fresh raspberries
Optional Glaze
- 1/2 cup icing sugar
- 1-2 tablespoons lemon juice
Instructions
For the Loaf
-
Preheat the oven to 325 F and grease and line a small loaf pan with parchment paper (mine was 4 x 8.5"). Beat the butter and sugar with an electric mixer until light and fluffy, around 1-2 minutes.
-
Add the eggs one at a time, waiting until the first egg is fully mixed into the batter before adding the second. Then add the lemon zest, lemon juice, vanilla, and Greek yogurt and mix until combined.
-
Add in the flour and baking powder and stir together until just incorporated, the batter will be very thick. Fold the raspberries into the batter. Transfer the batter into the prepared loaf pan, smooth to even with the back of a rubber spatula, and bake for around 60 minutes, or until a toothpick comes out clean.
For the Optional Glaze
-
Whisk together icing sugar and lemon juice and drizzle on the cooled loaf.
So excited to try this! Looks delicious. Do you think I could use vanilla Greek yogurt instead of plain?
Hi Samantha absolutely! If you wanted you could reduce the sugar by 1/4 cup in doing so.
Going to try this recipe, looks delicious 😋. Question; what type of sugar did you use in this recipe?
Thank you in advance!!
Hi Sharon I used white sugar but you can use coconut sugar or a sugar substitute that is designed for baking too!
Making this tomorrow. I have greek yogurt but vanilla, can I use that and just decrease the amount of vanilla? Hmmmm excited to try.
I made it this morning and it was half gone by this afternoon! That’s what I did, but you don’t have to reduce the vanilla extract. It’s really yummy…thank you Tori!
Making this! Can I use flax eggs, vegan butter and a non dairy yogurt to make it vegan? Thanks Tori
Hey Karen! I haven’t tried it yet, but if you do please let me know how it goes! Happy baking. Tori
Made this yesterday. Another awesome recipe, absolutely delicious!
This looks amazing but my husband is diabetic. What sugar substitute would you suggest works best?
Hi Colleen someone tried Swerve and it worked well!
Can you use frozen berries as well
I have only tried fresh! I suspect it would work okay – let me know if you try it?! Happy baking!
I’m baking this right now and I’m starting to wonder if 325 F is a typo? It’s been 80 mins and my toothpick is still not coming out clean.
Hi Lisa no it isn’t a typo but I wonder if our ovens bake a bit differently – it happens? If you want to try it again at some point at 350F you can, I just found that it got too brown on the outside at that temperature! Take care, Tori
This happened to me too! It took forever to bake at this temp
This is one of the best raspberry lemon loaves I’ve ever had. I made it this morning and absolutely loved it. Thank you, Tori!
Thank you Jerrica and thanks so much for taking time to rate the recipe!
Thanks for sharing this recipe! it’s a keeper!
Hi there! I am so happy to hear that Sheilagh! xo Tori
Hi Tori, thanks for the fabulous recipe. I’m excited to make it. Can you confirm the loaf pan size? Thanks so much!
Thanks Sandra sorry for the delay! I used a 4×8.5″ loaf pan for this one.
So Delicious, a hit with the family!
Hi Evelyn! Thanks so much I’m glad you liked it! I appreciate you taking the time to rate the recipe:)
Tori
Made this today, used frozen blueberries, vanilla yogurt, didn’t have plain yogurt. Delicious even with my substitution’s. Will make this again for company.
Thank you Betty happy you liked it!
Fantastic! Very light and delicious.
Thanks for sharing your recipe.
Thanks so much for taking the time to review the recipe Wendy!
Hi Tori!
Love all of your recipes, and have been so excited to make this one. Followed everything exactly, and my loaf didn’t get that nice rise. It’s pretty level and not fluffy like your photo with that nice hump. Also took 1.5 hours at 325, any ideas? Baking powder is new and our over is only a couple months old too. Thank you!
Sometimes I think this happens if you dont cream the sugar and butter for long enough. When you beat sugar and butter together it creates air pockets (or at least thats what they said in Cooks Illustrated)
I had the same issue! I baked for 60 minutes and it was a perfectly done, but it is dense and flat. Taste is ok (not the phenomenal I’m used to getting with your recipes) and the aesthetic falls short. I’m going to try making this again, and would love any tips!
Hey there! I’m sorry you had trouble! Here are some tips that may help for next time : Make sure you don’t over mix, it can lead to a more dense loaf (make sure its JUST combined!) It’s important in a recipe like this. Try not to open the oven door until you think the loaf is done. This is a great note for all baking recipes! May seem small, but it can affect rising! And I baked this with fresh raspberries not frozen. Let me know how it goes! Happy baking. Tori
So tasty! Super yum! Just made this now and cut the sugar to 3/4 cup and it was purrfect! Even my cat snuck what few crumbs remained on my plate!
have you tried making it vegan tori?
I made this over the weekend and it was delicious! Very moist and Greta flavours.
Thanks Arianne! So happy you loved. Tori
What size loaf pan do you use for this recipe?
Hi Amanda I used a 4×8.5″ loaf pan for this one.
Should there be baking soda in the recipe (in addition to the baking powder)? Wasn’t sure if this was a miss or intentional to only have baking powder.
So easy to make and absolutely delicious! Very fresh and light-love the raspberries! Will definitely be making again.
Hey Janaia! Thank you so much. I am happy you enjoyed xo Tori
Delicious! So moist and tasty and everyone loved it. Best lemon loaf recipe I have made:)
Thanks so much Steph! This is so wonderful to hear. Tori
I made it for the second time and oh so yummy!!!
Hi Tori and team – I just made this yesterday afternoon for my husbands family and they couldn’t stop raving about it! The lemon/raspberry combo is amazing and made me so excited for spring and summer flavours. Thank you for sharing this awesome recipe.
Love the recipe and got rave reviews from my sons! Mostly gone but just wondered if you refrigerate after or leave at room temperature?
Hey Tracey! I keep mine covered right on the counter top for about 3 days. Storing it in the fridge may dry it out prematurely! Tori
I am wondering if this would freeze well? Any thoughts?
Hey Emma! Yes it would!
I’m excited to try this recipe!
Can I use frozen raspberries? If so, any modifications needed?
Thanks in advance!
Hi Sarah! I have only used fresh but I suspect you could use frozen with no modifications. I would love to hear how it turns out if you try! Take care, Tori
Hi Tori,
I have made this once and it’s my new fave loaf! I was wondering if sour cream would work as a sub for yogurt? I just don’t have any right now.
Hey Lisa! Although I didn’t try with this recipe, I think it could work fine! If you try it, can you let me know how it turned out?? Tori
Hi Tori,
It turned out fine with the sour cream 🙂
Great! Thanks Lisa! 🙂
I tried this recipe a month ago and Loved it! I do not bake normally but thought it seemd straight forward enough and looked worth trying. Boy was it worth it! Absolutely delicious. Currently, trying again but I split the loaf in two smaller pans as I’m hoping to gift them for Easter. They look perfect so far and My house has never smelt better. I think I may only be able to part with one though 😉🥰
Thank you Tori
Hi Brandi! I am so happy you had a great time baking this and enjoyed it. Thank you for taking the time to review and let me know how it went, I really appreciate it! xx Tori
I ended up gifting 4 mini loafs and had nothing but rave reviews and requests for more. Absolutley love this recipe! Thank you Tori!
Hi Tori! Curious if this can be made into muffins like your other loaf recipes?
Hi Angela you should be able to no problem! Just adjust the bake time, usually around 20 minutes.
Awesome, thank you! I will try it tonight.
This was delicious. I made it once with the raspberries and once without and both ways were super tasty. It definitely took longer to bake (about 75 minutes), but the edges were browned perfectly. It was right full of lemony goodness and didn’t last long either time I made it.
This is delicious. I made it last week and forgot the baking powder but it was still good so I gave it another shot and I remembered all the ingredients this time and it is amazing. My new favourite loaf recipe. Thank you!
Thanks Laura! I really appreciate you taking the time to give this feedback. I’m so happy you loved this loaf! xo Tori
This was SO GOOD. But mine didn’t rise 🙁 not sure where I could have gone wrong there. Cold eggs? I don’t think I did but maybe I slightly over mixed? Baking can be very finicky!
Hi Amber! I am sorry to hear that! I’m not too sure to be honest it could be the elevation? I am in Kelowna – the over mixing could be an issue too.
Are you sure the recipe is meant to bake for 60 minutes??? I followed the recipe to a T and it came out burnt (I am aware it also suggests the toothpick thing), but I would have thought the time frame provided wouldn’t have absolutely burned the loaf. It’s a great recipe and all, I’m just a little upset that the times are misleading I guess
Hi Hailey! I am so sorry to hear that. Let me test this again! xx Tori
I can taste this already! Can I use almond flour instead of regular?
Hi Tori!
Is it best to use salted or unsalted butter?
Thanks!
Hi Tabitha I always use salted butter because that’s what I usually have on hand!