This Raspberry Lemon Loaf is moist and filled with sweet and tart flavors. This batter is so easy to make and comes together in minutes, then let the oven do the work. After baking, it's topped with the most delicious lemon glaze. You're going to love this one!
This Raspberry Lemon bread is really similar to a pound cake. It's the kind of bread that is perfect for breakfast or dessert.
It's a must make recipe, and just like my blueberry pound cake, it has so much flavor packed into one bread pan. Then, it's topped with an easy lemon icing that really adds that finishing touch.
For more sweet breakfast recipes, try these Apple Pie Cinnamon Rolls, Crescent Roll Cream Cheese Danishes and Strawberry Turnovers with Puff Pastry.
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Why You'll Love This Recipe:
- Easy. The batter is simple to make with easy instructions.
- The Perfect Breakfast or Dessert. Slice off a piece of this loaf when the sweet cravings hit for a really satisfying treat. It tastes amazing paired with this Lavender Latte.
- Quick to Make. Plus, it whips up in minutes, then let it bake.
- Super Moist. This loaf is spongy like pound cake and super moist.
Love Fruit desserts? Try this Blueberry Puff Pastry Galette, Lemon Bars with Graham Cracker Crust, Apple Blackberry Crumble and Peach Mango Pies.
Ingredients:
All Purpose Flour- A versatile flour for making for breads, cakes and more. The King Arthur Baking brand is a great product.
Eggs- Pound cake calls for a lot of eggs for the dense and spongy texture.
Sour Cream- Adds fat into the cake batter for a moist and rich batter.
Fresh Raspberries-This bread is perfect for Spring and Summer with fresh berries. I highly suggest using fresh berries, as frozen creates more moisture in the batter.
Lemon Juice and Lemon Zest- Bring in the citrus flavors with a touch of tart and pairs perfectly with raspberries.
Powdered Sugar, Lemon Juice & Zest, Water- Creates a simple lemon glaze.
*You also need a 10 inch bread loaf pan. Other sizes may create different cook times.
See recipe card below for full information on ingredients and quantities.
Substitutions:
Looking for a less sweet version? Leave off the icing.
Equipment: A hand mixer can be used instead of the stand mixer.
For a similar recipe, try this Blueberry Pound Cake too!
How to Make Raspberry Lemon Loaf:
Step 1: Preheat the oven to 350 degrees. Spray the bottom and sides of a loaf pan with vegetable spray or butter. Line the bottom with a piece of parchment paper. Set aside.
Step 2: Into a medium sized bowl, whisk together the flour, baking powder and ½ teaspoon of salt. Set aside.
Step 3: Into a stand mixer on medium low speed, cream together the softened butter and granulated sugar until light and fluffy.
Step 4: Add in the eggs, 1 tablespoon lemon juice, ½ teaspoon lemon zest, and 2 teaspoons of vanilla extract until combined. Plop in the sour cream and continue to mix on medium low speed. Scrape down the sides of the bowl as needed. Note: It's ok that it looks curdled or chunky. The dry ingredients will fix this.
Step 5: Reduce the stand mixer speed to low. Pour in the flour mixture in two batches, until just combined. Use a spoon to gently stir in ¾ of the fresh raspberries. Do not over stir or the batter will get pink.
Step 6: Pour the batter into the loaf pan and spread out with a spoon. Top with the remaining raspberries. Bake for 60-75 minutes on the center rack, until the inside is fully cooked. Note: Use a toothpick to test. Insert into the center of the cake. When pulled out, it should look like crumbs, not wet batter.
Step 7: Allow the cake to cool for at least an hour before removing from the loaf pan onto a baking rack. Run a butter knife around the edges (if needed) and it should pop right out.
Step 8: Create the lemon glaze by whisking together the powdered sugar, water, 1 tablespoon lemon juice and ¼ teaspoon lemon zest.
Step 9: Pour the glaze over the top of the pound cake and allow it to set for about 5 minutes. Slice and enjoy!
Expert Tips:
- Be sure to leave the butter and eggs at room temperature for 1 hour before preparing the batter.
- I highly recommend a 10 inch bread loaf pan. Other sizes may create different cook times.
- For a simple removal of the pound cake from the loaf pan, spray the bottom and sides with vegetable cooking spray and line the bottom of the pan with a piece of parchment paper.
- To keep the cake moist, do not over mix the batter.
- When adding in the sour cream, the wet ingredients will look chunky or curdled. Don't worry, the dry ingredients will smooth it out!
- Allow the pound cake to cool completely before removing from the pan and adding the glaze.
- If the glaze is too thick, add a teaspoon of water until desired consistency. If it gets too thin, add in a tablespoon of powdered sugar, until desired consistency.
For more Raspberry dessert recipes, try these White Chocolate Raspberry Muffins and White Chocolate Raspberry Cookies.
Recipe FAQs:
I don't recommend using frozen because they hold more moisture and water will leak out into the bread while baking.
This recipe is like pound cake. It's dense and very moist.
I suggest keeping the raspberry lemon loaf whole and slicing as you eat it to keep a really moist and soft cake. Place it on a serving tray or plate and cover with plastic wrap or store in a sealed container and keep the cake in the fridge. Allow the slice of cake to sit at room temperature for 30 minutes before eating for the best taste. Enjoy within 3-4 days.
More Dessert Recipes You'll Love:
If you tried this Raspberry Lemon Loaf Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. I love hearing from you!
PrintRecipe
Raspberry Lemon Loaf
- Total Time: 135 Minutes
- Yield: 10 slices 1x
Description
This Raspberry Lemon Loaf is moist and filled with sweet and tart flavors. This batter is so easy to make and comes together in minutes, then let the oven do the work.
Ingredients
Raspberry Lemon Loaf
- 1 and ½ cups of all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 and ¼ cup granulated sugar
- 1 cup salted butter (2 sticks), softened to room temperature
- 4 large eggs, sit at room temperature for 1 hour before preparing
- ⅓ cup sour cream
- 2 teaspoons vanilla extract
- 1 tablespoon fresh lemon juice
- ½ teaspoon lemon zest
- 6 ounces fresh raspberries
Lemon Glaze:
- 1 cup powdered sugar
- 2 tablespoons water
- 1 tablespoon lemon juice
- ¼ teaspoon lemon zest
Instructions
- Preheat the oven to 350 degrees. Spray the bottom and sides of a loaf pan with vegetable spray or butter. Line the bottom with a piece of parchment paper. Set aside.
- Into a medium sized bowl, whisk together the flour, baking powder and ½ teaspoon of salt. Set aside.
- Into a stand mixer on medium low speed, cream together the softened butter and granulated sugar until light and fluffy.
- Add in the eggs, 1 tablespoon lemon juice, ½ teaspoon lemon zest, and vanilla extract until combined. Plop in the sour cream and continue to mix on medium low speed. Scrape down the sides of the bowl as needed. Note: It's ok that it looks curdled or chunky. The dry ingredients will fix this.
- Reduce the stand mixer speed to low. Pour in the flour mixture in two batches, until just combined. Use a spoon to gently stir in ¾ of the fresh raspberries. Do not over stir or the batter will get pink.
- Pour the batter into the loaf pan and spread out with a spoon. Top with the remaining raspberries. Bake for 60-75 minutes on the center rack, until the inside is fully cooked. Note: Use a toothpick to test. Insert into the center of the cake. When pulled out, it should look like crumbs, not wet batter.
- Allow the cake to cool for at least an hour before removing from the loaf pan onto a baking rack. Run a butter knife around the edges (if needed) and it should pop right out.
- In a large bowl, make the lemon glaze by whisking together the powdered sugar, water, 1 tablespoon lemon juice and ¼ teaspoon lemon zest.
- Pour the glaze over the top of the pound cake and allow it to set for about 5 minutes. Slice and enjoy!
Notes
- Be sure to leave the butter and eggs at room temperature for 1 hour before preparing the batter.
- I highly recommend a 10 inch bread loaf pan. Other sizes may create different cook times.
- For a simple removal of the pound cake from the loaf pan, spray the bottom and sides with vegetable cooking spray and line the bottom of the pan with a piece of parchment paper.
- To keep the cake moist, do not over mix the batter.
- When adding in the sour cream, the wet ingredients will look chunky or curdled. Don't worry, the dry ingredients will smooth it out!
- Allow the pound cake to cool completely before removing from the pan and adding the glaze.
- If the glaze is too thick, add a teaspoon of water at a time until the consistency is right. If it gets too thin, add in a tablespoon of powdered sugar, until desired consistency.
- Prep Time: 15 minutes
- Cooling Time: 60 Minutes
- Cook Time: 60 minutes
- Category: dessert
- Method: bake
- Cuisine: American
George
This is so moist and delicious. The best spring pound cake!
Tara Smithson
Thank you. This one always goes quick in our home.