Lemon Raspberry Loaf Recipe – 1 Perfect Summer
A moist and tangy lemon raspberry loaf with a sweet glaze.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup milk
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 1 cup fresh raspberries
Instructions
- Preheat oven to 350°F (175°C). Grease a loaf pan.
- Whisk flour, baking powder, and salt in a bowl.
- Cream butter and sugar until light and fluffy.
- Beat in eggs one at a time.
- Mix in milk, lemon zest, and lemon juice.
- Fold in dry ingredients gently.
- Add raspberries and stir lightly.
- Pour batter into the pan and bake for 50-55 minutes.
- Cool before slicing.
Notes
- Use room-temperature ingredients for best results.
- Dust raspberries with flour to prevent sinking.
- Check doneness with a toothpick.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 18g
- Sodium: 100mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
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