Description
This Lemon Raspberry Loaf is a delightful treat that combines the tartness of fresh raspberries with the bright, zesty flavor of lemon. The moist, tender crumb is perfectly balanced with a sweet glaze, creating a sensory experience that is both refreshing and indulgent.
Ingredients
Scale
- For the loaf:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- ½ cup buttermilk
- 1 cup fresh raspberries
- For the glaze:
- 1 cup powdered sugar
- 2 tablespoons lemon juice
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract and lemon zest.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, starting and ending with the flour mixture. Mix until just combined.
- Gently fold in the fresh raspberries, being careful not to break them.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown.
- Allow the loaf to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- For the glaze, whisk together the powdered sugar and lemon juice until smooth, then drizzle over the cooled loaf.
Notes
- This loaf can be made a day in advance; store it wrapped in plastic wrap at room temperature.
- Leftovers can be stored in an airtight container for up to 3 days.
- For a dairy-free version, substitute the buttermilk with almond milk mixed with a teaspoon of vinegar.
- Frozen raspberries can be used, but do not thaw them before adding to the batter.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: desserts
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 1/8 of the loaf)
- Calories: 210
- Sugar: 12 grams
- Sodium: 150 milligrams
- Fat: 8 grams
- Saturated Fat: 5 grams
- Unsaturated Fat: 2 grams
- Trans Fat: 0 grams
- Carbohydrates: 30 grams
- Fiber: 1 gram
- Protein: 3 grams
- Cholesterol: 40 milligrams
Keywords: Lemon Raspberry Loaf, lemon loaf, raspberry bread, quick bread, dessert loaf, moist cake, summer dessert, easy baking, homemade loaf, sweet bread, zesty cake, fruit loaf, brunch recipe, tea time treat