This Raspberry Lemon Loaf is a burst of sunshine in every bite! Imagine tangy lemons swirling through a soft, moist crumb, dotted with juicy pockets of raspberry—this bakery-worthy treat is bright, cheerful, and so easy to make at home. If you crave a loaf that’s as beautiful as it is delicious, and want your kitchen to smell like a citrus grove in spring, this Raspberry Lemon Loaf is your new go-to recipe. Whether you serve it for brunch, as an afternoon snack, or with a cup of tea, it’s one of those bakes that everyone will request again and again!

Raspberry Lemon Loaf Recipe - Recipe Image

Ingredients You’ll Need

This is one of those magical recipes where each ingredient has a starring role. Assembling the components for your Raspberry Lemon Loaf is simple, and each addition brings something special to the final result: freshness, lift, or that signature tangy pop.

All-purpose flour: The sturdy backbone of the loaf, giving it structure while keeping the crumb tender.
Baking powder: Provides the rise you want for a soft and tall loaf.
Baking soda: Works with the acidity of lemon juice and yogurt to create extra fluffiness.
Salt: Just a pinch enhances all the sweet, tart flavors and balances every bite.
Unsalted butter (softened): For dreamy richness and that classic homemade texture.
Granulated sugar: Sweetens the loaf and helps the crust turn golden.
Large eggs: Binds everything together and adds to the loaf’s soft crumb.
Lemon zest: The real flavor firework—zest infuses the entire loaf with lemony fragrance.
Fresh lemon juice: Provides bright tartness and keeps the crumb irresistible and moist.
Vanilla extract: Adds warm depth and highlights all the fruity flavors.
Plain Greek yogurt or sour cream: The secret to a gorgeously moist loaf with just a hint of tang.
Fresh or frozen raspberries: Studs of juicy, tart summer flavor (don’t thaw if using frozen!).
Flour for tossing raspberries: Keeps berries from sinking, ensuring even bursts of berry in every slice.

How to Make Raspberry Lemon Loaf

Step 1: Prep Your Pan and Ingredients

Begin by preheating your oven to 350°F (175°C) so it’s ready to welcome your loaf. Grab a 9×5-inch loaf pan, grease it thoroughly, and line it with parchment for easy removal. This little extra effort guarantees your Raspberry Lemon Loaf won’t stick and will lift out perfectly for slicing and sharing.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This simple step ensures that your leaveners and salt are evenly distributed, so your loaf bakes up evenly with a lovely, fluffy texture.

Step 3: Cream Butter and Sugar

In a large bowl, beat the softened butter and sugar together until the mixture is light, pale, and wonderfully fluffy—this is the secret to that tender crumb. Take your time with this step; proper creaming means a beautiful loaf later!

Step 4: Add Eggs and Flavorings

Beat in the eggs one at a time, mixing well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract. At this point, your kitchen will start to smell incredible as the lemon oils release their aroma!

Step 5: Stir in the Yogurt or Sour Cream

Fold the yogurt (or sour cream) in until the batter is smooth and creamy. This is what keeps the Raspberry Lemon Loaf exceptionally moist and adds a subtle tang that pairs perfectly with the berries and citrus.

Step 6: Combine Dry and Wet Ingredients

Gradually add your dry mixture to the wet, gently mixing just until combined. Be careful not to over-mix—you want this loaf to stay tender and soft.

Step 7: Fold in the Raspberries

Toss your raspberries with a tablespoon of flour to keep them from sinking during baking. Gently fold the berries into the batter, being careful not to crush them, so you get those pretty ruby jewels in every slice.

Step 8: Bake the Loaf

Pour your batter into the prepared pan and smooth the top. Bake for 50–60 minutes, until the Raspberry Lemon Loaf is golden and a toothpick in the center comes out clean (a few moist crumbs are okay). Let it cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely—for best texture and easier slicing!

How to Serve Raspberry Lemon Loaf

Garnishes

Make your Raspberry Lemon Loaf irresistible by drizzling it with a simple lemon glaze made from powdered sugar and fresh lemon juice. Add a sprinkle of additional lemon zest or a handful of fresh raspberries on top for that extra wow factor—it looks so inviting served this way, especially for brunch or a tea gathering.

Side Dishes

This loaf is delightful with a dollop of whipped cream or a side of vanilla bean ice cream. For a lighter touch, pair it with fresh berries or a fruit salad. Raspberry Lemon Loaf also goes wonderfully with a warm mug of tea, coffee, or a glass of homemade lemonade.

Creative Ways to Present

For a stunning dessert platter, slice the loaf and fan the pieces out on a wooden board, scattering extra raspberries and lemon wedges around. You can also cut it into mini squares and skewer them with toothpicks for a party. Or, serve warm slices with a scoop of lemon sorbet for a refreshing twist on classic cake and ice cream!

Make Ahead and Storage

Storing Leftovers

Store any leftover Raspberry Lemon Loaf covered at room temperature for up to 2 days. The loaf will stay soft and moist, and the flavors continue to meld and deepen after baking. If you want to extend freshness, simply transfer the loaf to an airtight container and refrigerate for up to 5 days.

Freezing

If you want to savor your Raspberry Lemon Loaf over a longer period, freezing is a fantastic option. Allow the loaf to cool completely, then wrap it tightly in plastic wrap and a layer of foil, or place it in a freezer bag. Freeze for up to 3 months. Thaw overnight in the fridge, then bring to room temperature before enjoying.

Reheating

To rewarm slices for that fresh-from-the-oven feel, pop individual pieces in the microwave for 10–20 seconds. You can also heat them in a toaster oven for a couple of minutes to achieve that soft, just-baked texture and freshen up the crumb.

FAQs

Can I use frozen raspberries instead of fresh?

Absolutely! Frozen raspberries work beautifully in Raspberry Lemon Loaf. Just add them straight from the freezer without thawing to avoid excess moisture in your batter.

How do I prevent the raspberries from sinking to the bottom?

Tossing your raspberries gently in a tablespoon of flour before folding them into the batter helps them stay suspended, ensuring gorgeous berry distribution throughout the loaf.

Is it possible to make this loaf gluten free?

Yes! Swap the all-purpose flour for your favorite 1:1 gluten-free baking blend. Be sure to check your baking powder and baking soda to confirm they’re gluten-free as well.

Can I make Raspberry Lemon Loaf ahead for a party?

Raspberry Lemon Loaf keeps very well, so you can bake it a day ahead. Wrap it tightly once cooled and store at room temperature or refrigerate for an even moister crumb on serving day.

What can I use instead of Greek yogurt?

If you don’t have Greek yogurt, full-fat sour cream is a perfect substitute. It keeps the loaf moist and gives that creamy tang that balances the citrus and berries.

Final Thoughts

If you love a sunny, bakery-style slice at home, make this Raspberry Lemon Loaf your next weekend bake. It’s as beautiful as it is delicious, bursting with bright lemon and sweet-tart berries. Give it a try and watch it disappear—your friends and family will adore every bite!

Raspberry Lemon Loaf Recipe

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4.6 from 8 reviews

Author: admin
Total Time: 1 hour 10 minutes
Yield: 1 loaf (8–10 slices) 1x
Diet: Vegetarian

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Description

Indulge in the delightful combination of tangy lemon and juicy raspberries with this Raspberry Lemon Loaf recipe. A moist and flavorful treat perfect for any occasion!

Ingredients

Scale

Dry Ingredients:

1½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt

Wet Ingredients:

½ cup unsalted butter (softened)
¾ cup granulated sugar
2 large eggs
Zest of 1 lemon
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
½ cup plain Greek yogurt or sour cream

Raspberry Mixture:

1 cup fresh or frozen raspberries (do not thaw if frozen)
1 tablespoon flour (for tossing raspberries)

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and prepare a 9×5-inch loaf pan with parchment paper.
Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
Cream butter and sugar: In a large bowl, cream together butter and sugar until light and fluffy.
Add wet ingredients: Beat in eggs one at a time, then mix in lemon zest, lemon juice, and vanilla extract. Stir in yogurt until smooth.
Combine ingredients: Gradually add dry ingredients to wet mixture, mixing just until combined.
Prepare raspberries: Toss raspberries in 1 tablespoon of flour, then gently fold into the batter.
Bake: Pour batter into the loaf pan, smooth the top, and bake for 50–60 minutes until a toothpick inserted comes out clean.
Cool and serve: Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

For extra lemon flavor, drizzle with a simple lemon glaze made from powdered sugar and lemon juice.
Store covered at room temperature for up to 2 days, or refrigerate for longer freshness.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: American