Description
This Raspberry Lemon Loaf is a moist and flavorful quick bread bursting with fresh raspberries and bright lemon zest. Perfect for breakfast, dessert, or a sweet snack, it features a tender crumb with a subtle tang from sour cream and a optional lemon glaze for extra citrus zing. Easy to prepare and bake, this American classic combines the freshness of berries with the vibrant taste of lemon in every bite.
Ingredients
Scale
Main Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1/2 cup sour cream or Greek yogurt
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen raspberries (if frozen, do not thaw)
- 1 tablespoon flour (for coating raspberries)
Optional Lemon Glaze
- 1/2 cup powdered sugar
- 1–2 tablespoons lemon juice
Instructions
- Prepare the oven and pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan to prevent sticking and ensure easy removal of the baked loaf.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and seasoning.
- Cream butter and sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which incorporates air for a tender crumb.
- Add eggs and flavorings: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the lemon zest, fresh lemon juice, sour cream or Greek yogurt, and vanilla extract until smooth and combined.
- Combine wet and dry ingredients: Gradually add the dry flour mixture to the wet ingredients, stirring gently and just until combined to avoid overmixing which can toughen the loaf.
- Prepare raspberries and fold in: Toss the fresh or frozen raspberries with 1 tablespoon of flour to prevent them from sinking to the bottom, then carefully fold them into the batter to distribute evenly.
- Transfer batter and bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool the loaf: Allow the loaf to cool in the pan for 10 minutes to set, then transfer it to a wire rack to cool completely before glazing or slicing.
- Make and apply glaze (optional): In a small bowl, mix powdered sugar with lemon juice until smooth to desired consistency. Drizzle the glaze over the completely cooled loaf for a sweet and tangy finish.
Notes
- For extra lemon flavor, add 1/2 teaspoon of lemon extract to the batter.
- Use fresh raspberries if possible; if using frozen, do not thaw to prevent bleeding into the batter.
- Store leftovers in an airtight container for up to 3 days at room temperature or refrigerate for longer freshness.
- You can substitute sour cream with Greek yogurt for a lighter option.
- Ensure not to overmix the batter once the dry ingredients are added to keep the loaf tender.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
