Raspberry Lemon Loaf

4.77 from 17 votes

This Raspberry Lemon Loaf is the best possible combination of fresh raspberries and lemons in a sweet loaf cake. It is tangy, bright, and citrusy. It is the most incredible spring dessert.

Prep Time20

Cook Time50

Total Time1 10

Course: Dessert

Cuisine: American

Servings:

Calories: 264kcal

Author: Lauren Skardal

Ingredients

¼ cup butter, softened
¾ cup granulated sugar
2 tablespoon lemon zest (about 3 lemons)
2 large eggs
⅓ cup vegetable oil
⅓ cup whole milk
¼ cup plain full fat yogurt
1½ cups all-purpose flour
½ teaspoon salt
2 tsps baking powder
1 cup fresh raspberries

Lemon Drizzle

¼ cup fresh lemon juice
¼ cup granulated sugar

Lemon Glaze

2 tablespoon fresh lemon juice
¾ cup powdered sugar

Instructions

Raspberry Lemon Loaf

Preheat the oven to 350℉. Butter a 9x5 loaf pan, then line it with parchment paper. The butter helps the parchment paper stay firmly in the pan. Then butter and flour the paper and pan once again.
In a large bowl, cream together the butter, sugar, and lemon zest.
Add the eggs and beat until combined. Add the vegetable oil, milk, and yogurt and mix until combined.
In a separate bowl combine the flour, salt, and baking powder.
Fold the dry ingredients into the wet ingredients a little at a time, mixing as little as possible, just until the dry ingredients are no longer dry.
Gently fold the raspberries into the batter.
Gently pour the batter into the prepared loaf pan. If using a ceramic lof pan, bake for 47-55 minutes, until a toothpick inserted in the middle comes out clean.
If using a metal loaf pan bake for 40-50 minutes.

Lemon Drizzle

While the Raspberry Lemon Loaf is in the oven, make the Lemon Drizzle. Combine ¼ cup lemon juice (about the juice of 1 lemon) and ¼ cup granulated sugar in a small bowl. Microwave for 30 seconds, stir, then microwave again for 30 seconds.
When the Raspberry Lemon Loaf comes out of the oven, slowly pour the lemon drizzle over the loaf so that it soaks into the still-hot loaf.

Lemon Glaze

To make the lemon glaze combine 2 tablespoon lemon juice with the powdered sugar. Once the loaf has fully cooled, pour the lemon glaze over the top of the loaf.

Notes

Don't overbake: Check the loaf at least 5 minutes before the allotted baking time. All ovens and dishes may vary and your baking time might be slightly different. Not overbaking is the best way to ensure a moist, fluffy cake.

Bake immediately after making the batter: This is important to make sure that the baking powder doesn't react too early (baking powder is double-acting and reacts first when exposed to liquid and again when exposed to heat). If you wait too long to bake after mixing the loaf may fall flat.

Oil and Butter: This recipe calls for oil and butter. The oil creates a moist tender cake, the butter adds flavor.

Lemon Drizzle: Add while the cake is still warm. This step is optional. So, so good, but optional.

Lemon Glaze: Do not add until the loaf cake has fully cooled. Otherwise, the glaze will melt. This step is also optional - a great addition, but can be cut to save time.

Nutrition