Description
This Raspberry Lemon Loaf is a moist, zesty, and sweet treat, bursting with fresh raspberries and bright lemon flavor. Topped with a simple lemon glaze, it’s perfect for breakfast, brunch, or a light dessert.
Ingredients
Scale
- 1 ½ cups All Purpose Flour
- 2 teaspoons Baking Powder
- ½ teaspoon Kosher Salt
- 1 cup Sugar
- 2 Large Eggs
- 1 Egg Yolk
- ¾ cup Vanilla Yogurt
- ½ cup Vegetable Oil
- 2 teaspoons Pure Lemon Extract
- 1 teaspoon Pure Vanilla Extract
- 1 ½–2 teaspoons Lemon Zest
- 1 cup Raspberries, fresh or frozen*
- Lemon Glaze:
- ¾ cup Confectioners’ sugar
- 2 ½–3 teaspoons Lemon Juice
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, beat sugar, eggs, and egg yolk until pale and creamy.
- Add yogurt, vegetable oil, lemon extract, vanilla extract, and lemon zest, mixing until combined.
- Gently fold the dry ingredients into the wet mixture until just combined.
- Fold in raspberries carefully to avoid crushing.
- Pour batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack.
- For the glaze, whisk confectioners’ sugar and lemon juice until smooth and drizzle over the cooled loaf.
Notes
- Use frozen raspberries directly from the freezer to prevent color from bleeding into the batter.
- Adjust lemon juice in the glaze for desired tartness.
- Store in an airtight container at room temperature for 2-3 days or refrigerate for up to a week.
- Optional: sprinkle extra lemon zest on top for added flavor and decoration.
Nutrition
- Serving Size: 1 slice (1/8 loaf)
- Calories: 260
- Sugar: 22g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
Keywords: raspberry lemon loaf, lemon raspberry bread, citrus loaf cake, breakfast bread, dessert loaf