Lemon Raspberry Loaf
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This lemon raspberry loaf is packed with fresh flavors! It’s made with fresh lemons, and you get raspberries in every bite. I’ve covered it with the best lemon glaze. Plus, you don’t even need a mixer to make this loaf cake!
If you’re less of a chocolate lover and love some fresh and zingy fruits, then you have to try this lemon raspberry loaf! This loaf is packed with raspberries, which pair perfectly with fresh lemon juice and zest.
Just like my pumpkin loaf and chocolate chip zucchini loaf, this lemon loaf is made without a mixer! All you need are a couple of bowls and a whisk.
Why You’ll Love This Lemon Raspberry Loaf
- This raspberry lemon loaf is super soft and moist thanks to oil! No need to cream butter in this recipe.
- You can easily make this recipe dairy-free, so it’s perfect if you have food allergies.
- This recipe is packed with fresh lemon and raspberry flavor.
- I’m using simple ingredients that you probably already have in your pantry!
Ingredients Needed
- Raspberries: You can use fresh or frozen raspberries. Try to use smaller raspberries if you can.
- Lemons: Make sure you’re using fresh lemon juice!
- Oil: Use a neutral oil like sunflower seed oil, canola oil, or grapeseed oil.
- Milk: Feel free to use regular milk or dairy-free milk.
- Flour: I’ve only tested this recipe with all-purpose flour.
Step by Step Instructions
Step 1: Preheat your oven to 350°Fahrenheit and line a 1lb loaf pan with parchment paper. Make sure some of the parchment paper hangs over the sides, that’ll make it easier to remove the loaf later.
Step 2: In a large bowl, whisk the oil with the sugar and lemon zest until combined. Mix in the milk, eggs, lemon juice, and vanilla extract.
Step 3: In a separate bowl, mix the flour with the salt and baking powder. Slowly add the dry ingredients to the wet ingredients and mix until combined.
Step 4: In a medium bowl, toss the raspberries with 2 tablespoons of flour. Gently fold them into the cake batter. Pour the batter into your prepared loaf pan.
Step 5: Bake for 50-70 minutes, or until a toothpick inserted in the middle comes out clean. Let the loaf cool in the pan for 10-15 minutes, then remove to a wire cooling rack to cool completely.
Step 6: Mix all of the glaze ingredients in a bowl until smooth. Pour over your cooled loaf.
Step 7: Let the glaze set, then enjoy!
What size loaf pan can I use?
I’m using a 1lb loaf pan, which is 8.5×4.5 inches. Some loaf pans will be a little bit bigger at 9×5 inches, so make sure you check how big your loaf pan is before you get started!
If you use a slightly smaller loaf pan, like I am, then your lemon loaf will be a little bit taller! If you do use a 9×5 loaf pan, just note that it might need less time in the oven.
Expert Tips
- I always recommend using a kitchen scale to weigh out your flour! It’s super easy to add too much flour if you’re using measuring cups, and that will make your loaf cake dry and dense.
- Don’t have a kitchen scale? Then make sure to use the scoop and level method to weigh out your flour!
- Don’t skip out on tossing the raspberries in flour, it will help them not sink to the bottom of the loaf!
- I love decorating this loaf cake with fresh raspberries and lemon zest! You can also swap out the lemon glaze for raspberry buttercream. Just make half of the raspberry buttercream recipe and spread it on top of the cooled loaf.
More Loaf Recipes You’ll Love
If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
Lemon Raspberry Loaf
Ingredients
Lemon Raspberry Loaf
- ½ cup (108 ml) sunflower oil, canola oil, or grapeseed oil
- ¾ cup (150 g) white sugar
- 3 eggs
- 1½ Tbsp lemon zest
- 2 Tbsp lemon juice
- ½ cup (125 ml) milk of choice, (regular or dairy free)
- 1 teaspoons vanilla extract
- 1¾ cup + 2 Tbsp (235 g) all-purpose flour
- 1¼ teaspoon baking powder
- ½ teaspoon salt
- 1½ cup raspberries (frozen or fresh) tossed in 2 Tbsp flour
Lemon Glaze
- 1 cup (120 g) powdered sugar (icing sugar)
- 1½ Tbsp lemon juice
- 1 tsp lemon zest
- 2 tsp milk of choice, (regular or dairy free)
Instructions
- Preheat oven to 350°F. Grease and line a 1 lb loaf pan (8.5 x 4.5) with parchment paper, leaving some hanging over the sides to make it easy to remove the loaf later.
- In a large mixing bowl, use a whisk or a mixer to mix together the oil, white sugar, and lemon zest until combined. Mix in the eggs, milk, lemon juice, and vanilla extract.
- In a separate bowl, combine flour, salt, and baking powder together. Slowly add the dry ingredients to the bowl of wet ingredients and mix until combined.
- In a medium bowl, toss the raspberries in 2 Tbsp of flour, then transfer them to the batter and gently fold them in. Pour the batter into the loaf pan.
- Bake for 50-70 minutes, or until a toothpick inserted in the middle of the loaf comes out clean. Let the loaf cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.
Lemon Glaze
- Combine all the glaze ingredients in a bowl (powdered sugar, lemon juice, lemon zest, and milk). Whisk until a glaze forms, then pour over the cooled loaf.
- Let the glaze set then slice and enjoy.
Equipment
Notes
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Photography by: Kelly at Bake & Bacon