Description
This Raspberry Lemon Loaf is a moist and flavorful quick bread bursting with fresh raspberries and zesty lemon. Perfect for breakfast, brunch, or an afternoon snack, it’s topped with a tangy lemon glaze that enhances its bright citrus notes.
Ingredients
For the Loaf
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup granulated sugar
- 2 large eggs
- ⅓ cup unsalted butter, melted and cooled
- ½ cup sour cream or Greek yogurt
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest (about 1 lemon)
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
For the Glaze
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line it with parchment paper for easy removal.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Combine wet ingredients: In a large bowl, beat the sugar and eggs together until light and fluffy. Add the melted butter, sour cream, lemon juice, lemon zest, and vanilla extract. Mix until combined.
- Incorporate dry ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to keep the loaf tender.
- Fold in raspberries: Carefully fold in the fresh raspberries, ensuring they are evenly distributed without crushing them.
- Pour batter into pan: Transfer the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake the loaf: Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. Check for doneness starting at 50 minutes to avoid overbaking.
- Cool the loaf: Remove the loaf from the oven and allow it to cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely.
- Prepare the glaze: In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth and pourable.
- Glaze the bread: Once the loaf has cooled, drizzle the lemon glaze evenly over the top. Let it set for about 15 minutes before slicing and serving.
Notes
- Fresh raspberries are best for this recipe, but frozen can be used if thawed and drained.
- Do not overmix the batter to keep the loaf tender and light.
- Use room temperature eggs and ingredients for better mixing and texture.
- Store any leftovers in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- This loaf can also be frozen; wrap tightly and freeze for up to 2 months.
- For a dairy-free version, substitute sour cream with coconut yogurt and butter with a dairy-free alternative.
