This simple lemon raspberry bread is packed with super ripe fresh raspberries and lemons. It’s has a fabulous texture and fabulous taste.
Sweet bread with a thick, tangy lemon glaze and fresh raspberries, what’s not to love? This tart and sweet loaf is perfect as a summer dessert or lunchtime snack.
Lemon Raspberry Bread Loaf
We love this easy-to-make bread recipe because it is a delicious sweet treat bursting with summertime flavor. Studded with fresh raspberries and bright lemon flavors, this loaf will easily become one of your favorites too!
We typically avoid processed sugars and I love that this recipe only uses a small amount of sugar. That makes it the perfect occasional sweet treat!
Ingredients
Here are the super simple ingredients needed for this delicious sweet bread.
- all-purpose flour
- baking powder
- baking soda
- fresh raspberries
- granulated sugar
- vanilla Greek yogurt
- salted butter
- fresh lemon juice
- lemon zest
- large eggs
For the glaze: (optional)
- powdered sugar
- lemon juice
Instructions
You’ll be surprised how easy it is to make this raspberry lemon bread! It’ll become one of your favorite quick breads without turning to a box mix again!
Begin by lining a 9×5 bread loaf pan with parchment paper leaving the sides longer for a quicker way to remove the loaf later.
Spray uncovered the areas with non-stick spray (you can also spray the full pan with non-stick spray first, it will help keep the parchment tighter). I like a clean coconut oil spray for this.
In a large bowl whisk together part of the divided flour, baking powder and baking soda and set aside.
In a separate small bowl mix together rinsed raspberries and remaining flour until combined and set aside. If topping the loaf with raspberries, set aside additional fresh raspberries.
In the large mixing bowl of a stand mixer, use the paddle attachment to beat together the sugar, vanilla Greek yogurt, melted butter, lemon juice, and the zest until it is well mixed and has the look of a custard.
You can use a hand electric mixer if you don’t have a stand mixer.
Next, add in both eggs and mix for about one minute, still on low. With the mixer on the lowest setting, add in the dry ingredients to the wet ingredients and mix together for another minute.
With a spatula fold in the raspberries to the cake mixture until they are evenly distributed.
Pour batter into the pan and bake in the oven for about 45 minutes, or until a toothpick comes out moist from the center, with a few bits.
Cool the loaf pan on a wire rack for 15 minutes removing the loaf to cool completely.
Making the optional lemon glaze
Once the loaf is cool, start the glaze by whisking together powdered sugar and lemon juice until it has reached your preferred consistency. If the loaf is still too warm the glaze will become thinner and may run off.
Drizzle the glaze over the cooled loaf cake over the parchment paper and cooling rack. Move to a serving platter, top with fresh raspberries, serve and enjoy!
How to store leftovers.
You can store the extra raspberry lemon loaf in an airtight container for a few days. It can also be stored in the fridge for up to one week.
More favorite sweet treats
Here’s a few of our favorite desserts recipes that we think you’ll love too!
FAQ (frequently asked questions)
Aside from eating fresh, or making this amazing lemon raspberry cake loaf, you can dehydrate raspberries for long term storage. They are also great frozen for smoothies, topped on homemade yogurt, or as a natural flavoring for homemade water kefir.
Some of our favorite ways to preserve fresh raspberries are to dehydrate for longer term storage, create a fresh jam for canning or freezer jam, you could also fresh them for smoothies and other recipes.
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Lemon Raspberry Bread
Ingredients
- 1 ⅓ cup all-purpose flour plus 1 tablespoon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 cups raspberries fresh, plus more for topping if desired
- ½ cup granulated sugar
- ½ cup vanilla greek yogurt
- ½ cup salted butter melted
- 2 tablespoons lemon juice fresh squeezed (about 1 lemon)
- 2 tablespoons lemon zest approximately 1 lemon
- 2 large eggs room temperature
Optional Lemon Glaze
- 1 cup powdered sugar
- 4 tablespoons lemon juice fresh squeezed, more or less depending on desired thickness of glaze
Instructions
- Line a 9×5 bread loaf pan with parchment paper leaving the sides longer for an easy way to remove the finished loaf. Spray the uncovered areas with non-stick spray (you can also spray the full pan with non-stick spray first, it will help keep the parchment tighter). I like the coconut oil spray for this.
- Preheat the oven to 325° F.
- In a large mixing bowl whisk the 1 1/3 cup flour, baking powder, and baking soda. Set aside.
- In another small mix together the rinsed raspberries and 1 tablespoon of flour until combined and set aside. If you are topping the loaf with raspberries, set aside an additional 10-12 berries.
- In the large mixing bowl of a stand mixer, use the paddle attachment to beat together the sugar, vanilla Greek yogurt, melted butter, lemon juice, and the zest until it is well mixed and has the look of a custard.
- Next, add in both eggs and mix for about one minute, still on low. With the mixer on the lowest setting, add in the dry ingredients to the wet ingredients and mix together for another minute.
- With a spatula fold in the raspberries to the cake mixture until they are evenly distributed.
- Pour batter into the pan and bake in the oven for about 45 minutes, or until a toothpick comes out moist from the center, with a few bits.
- Cool the loaf pan on a wire rack for 15 minutes removing the loaf to cool completely.
Optional Lemon Glaze
- Once the loaf is cool, start the glaze by whisking together powdered sugar and lemon juice until it has reached your preferred consistency. If the loaf is still too warm the glaze will become thinner and may run off.
- Drizzle the glaze over the cooled loaf cake over the parchment paper and cooling rack. Move to a serving platter, top with fresh raspberries, serve and enjoy!
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