Joyful Raspberry Lemon Loaf: Fresh, Tangy, Beautiful
Indulge in a buttery, bright loaf that marries ripe raspberries with citrusy lemon for a taste of spring. The airy crumb and juicy berries make this loaf a versatile breakfast or dessert with minimal effort.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf (8 slices) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 1/2 cups all‑purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup whole milk
- 1 tablespoon lemon zest
- 1 cup fresh raspberries
- 1 teaspoon vanilla extract (optional)
- 1 tablespoon extra lemon zest (for topping)
Instructions
- Preheat oven to 350°F (175 °C) and line a loaf pan with parchment paper.
- Sift flour, sugar, baking powder, baking soda, and salt into a bowl.
- Beat softened butter until creamy, then whisk in eggs, milk, vanilla, and lemon zest.
- Combine dry and wet mixtures, folding gently until just incorporated.
- Gently fold in fresh raspberries, then pour batter into prepared pan.
- Sprinkle extra lemon zest over top and bake 50–55 minutes until golden.
- Cool loaf on rack, slice, and serve.
- Optional: drizzle lemon glaze over warm slices.