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
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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.
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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.
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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
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Whisk together icing sugar and lemon juice and drizzle on the cooled loaf.