The Perfect Lemon Raspberry Loaf

by Betty Bite

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I am so thrilled to be able to make bread! As the temperatures get cooler you will find me using my oven a lot more. Today I wanted to share an amazing Lemon Raspberry Loaf that is the perfect sweet treat for the entire family.

Lemon Raspberry Loaf

What I love about this recipe is that it is a bit sweet but not too sweet. This delicious lemon raspberry loaf is a welcome addition to Sunday brunch, or it can be enjoyed as a not-too-sweet treat any time of day. Personally, I usually grab a piece mid day as a little snack or after dinner dessert.

Lemon Raspberry Loaf

The combination of lemons and raspberries really makes for the perfect combination. Honestly, I am not a huge fan of raspberries but in the loaf I find that it makes the perfect compliment.

Lemon Raspberry Loaf

How To MakeThe Perfect Lemon Raspberry Loaf

Prep time: 15 minutes
Cook time: 45-50 minutes
Serves: 4-6

Ingredients:

  • ½ c. unsalted butter, room temperature
  • 1 c. granulated sugar + 2 T. for sprinkling
  • 2 t. vanilla extract
  • 1/3 c. unsweetened applesauce
  • 3 T. fresh lemon juice
  • 1 T. fresh lemon zest
  • 3 large eggs, room temperature
  • 2 c. all-purpose flour
  • ½ t. baking soda
  • 1/8 t. salt
  • 1 pint fresh raspberries, rinsed and patted dry
  • Optional Lemon Glaze:
  • ¼ c. powdered sugar
  • 2-3 T. fresh lemon juice
  • ½ T. fresh lemon zest

This is a rather easy recipe so you will find the list of instructions rather forward. First things first, Place top oven rack in the center position and pre-heat oven to 350°F. Line a standard 8½” loaf pan with parchment paper cut to size with the longer edges hanging over the sides. Set aside. 

Lemon Raspberry Loaf

Cream the butter and one cup sugar together with a hand or stand mixer in a large mixing bowl. Add the vanilla extract, applesauce, lemon juice, and lemon zest and mix until thoroughly combined. 

Add the eggs, one at a time, and beat until incorporated into the mixture.

Combine the flour, baking soda, and salt in a large bowl and stir to combine. Gradually add the flour mixture to the wet ingredients a little at a time until incorporated into the batter. Use a plastic spatula to scrape the sides of the bowl while mixing

Once the wet and dry ingredients are just blended, carefully fold the raspberries into the batter with a plastic spatula. Pour the batter into the prepared loaf pan and spread evenly. Sprinkle the remaining granulated sugar evenly across the top.  

Place the loaf pan into the pre-heated oven and bake for 40-50 minutes, or until a toothpick inserted into the center of the loaf comes out clean. (Check after 40 minutes and adjust final cook time accordingly). 

Remove from oven and carefully lift the parchment paper to transfer the loaf to a wire rack to cool completely.

If using, prepare the lemon glaze by combining the powdered sugar, two tablespoons lemon juice, and the lemon zest together in a small bowl. Add additional lemon juice, if desired, to adjust the consistency. Set aside. 

Once your Lemon Raspberry loaf is cooled. Drizzle the lemon glaze, if using, on top right before serving. Enjoy! 

The really is the perfect little treat for your family and I do hope that you check out this amazing recipe. Looking for more recipes head on over to our recipe section for delish ideas.

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