Raspberry Lemon Loaf
A moist and tangy raspberry lemon loaf with a sweet glaze, perfect for brunch or dessert.
- 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
- 1 cup powdered sugar (for glaze)
- 2 tbsp lemon juice (for glaze)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
- In a bowl, whisk flour, baking powder, and salt.
- In another bowl, beat butter and sugar until fluffy. Add eggs one at a time.
- Mix in milk, lemon zest, and lemon juice.
- Fold in dry ingredients gently. Add raspberries last.
- Pour batter into the pan. Bake for 50-60 minutes.
- Cool for 10 minutes, then transfer to a wire rack.
- Mix powdered sugar and lemon juice for glaze. Drizzle over cooled loaf.
Notes
- Use fresh raspberries for best results.
- Do not overmix the batter to keep it tender.
- Let loaf cool completely before glazing.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 20g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg