The sweet tartness of the raspberries complements the tanginess of the lemon. It's great plain, but the addition of lemon glaze makes this bread over-the-top delicious!
4tablespoonslemon juicefresh squeezed, more or less depending on desired thickness of glaze
Instructions
Line a 9x5 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!
Notes
You can use a hand electric mixer if you don’t have a stand mixer.
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.