A good lemon and raspberry loaf is one of those reliable standbys that never disappoints. I've been making this one since my kids were small, and it's as foolproof now as it was back then. The trick is getting those raspberries to behave themselves – they can be stubborn little things that want to sink straight to the bottom. What you'll want to do is dust them with a bit of flour before mixing them in, and they'll stay right where you put them.
Now, about those lemons – don't skimp on the zesting. That's where all the flavor lives, and you want enough to give the loaf a proper zing without making your mouth pucker. I like to add the juice bit by bit, tasting as I go. You know how some lemons can be fiercer than others.
I've messed this recipe up every way possible over the years, and let me tell you – even the mishaps taste good. But follow these steps, and you'll get a loaf that's moist in the middle, slightly crisp on top, and dotted with just the right amount of raspberry tartness. Nothing fancy here, just good, solid baking that'll fill your kitchen with the kind of smell that brings people wandering in from the garden.
Recipe
A lemon raspberry loaf combines the bright, citrusy notes of fresh lemon with the sweet-tart burst of raspberries, all wrapped in a moist, tender quick bread. This classic combination creates a perfect balance of flavors that works wonderfully for breakfast, brunch, or afternoon tea.
The beauty of this loaf lies in its versatility and simplicity. While the base is a traditional butter-based quick bread, the addition of yogurt helps keep the texture incredibly moist and adds a subtle tanginess that complements both the lemon and raspberry components.
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1/3 cup plain yogurt
- 2 tablespoons lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh raspberries
- Optional glaze: 1 cup powdered sugar mixed with 2 tablespoons lemon juice
Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan. In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then mix in yogurt, lemon zest, juice, and vanilla. Gradually fold in flour mixture until just combined. Gently fold in raspberries. Pour batter into prepared pan and bake for 60-65 minutes, or until a toothpick inserted comes out clean. Let cool in pan for 10 minutes before removing. If desired, top with glaze once completely cooled.
For best results, use room temperature ingredients and avoid overmixing the batter. Toss the raspberries in a tablespoon of flour before adding them to prevent sinking. If using frozen raspberries, don't thaw them first as this will prevent color bleeding. The loaf can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 3 months.
This bright and zesty lemon raspberry loaf combines two complementary flavors in a moist, tender quick bread.
The natural tartness of fresh raspberries balances perfectly with the citrus notes, while a simple lemon glaze adds an extra layer of sunshine.
Originally developed as a springtime variation on traditional pound cake, this recipe has become a year-round favorite, thanks to the wide availability of fresh and frozen berries.
The loaf serves equally well as a casual breakfast bread, afternoon tea companion, or light dessert.
Conclusion
Got a real treat for you with this lemon raspberry loaf. I've made this more times than I can count, and it never fails to brighten up teatime. You'll want to dust those raspberries in flour first – keeps them from sinking to the bottom, learned that one the hard way! The lemon zest needs a light hand; too much and it'll overpower those lovely berries. Just grate it gently, like you're afraid of skinning your knuckles (which you should be).
The trick is getting the batter just right – not too wet, not too dry. When you fold in those berries, treat them like they're precious cargo. They are, after all. And that glaze? Simple as can be, but it makes all the difference. Pour it while the loaf's still warm and watch it sink right in.
Been baking this for years, and I still get a kick out of cutting into it and seeing those perfect red dots scattered through like little jewels. Mind you, don't go expecting perfectly even slices – those berries will do what they want, and that's just fine. Tastes just as good whether it's picture-perfect or not.