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!
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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!
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 plain Greek yogurt
- 1 teaspoon baking powder
- 1 1/2 cups flour
- 1 cup fresh raspberries
- 1/2 cup icing sugar
- 1-2 tablespoons lemon juice
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 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.