Raspberry Lemon Layer Loaf
Brighten up your dessert table with this irresistible Raspberry Lemon Layer Loaf! Bursting with vibrant raspberry preserves and zesty lemon flavors, this crowd-pleaser balances tangy and sweet in every fluffy, buttery bite. Perfectly layered with a swirl of fruit and topped with a fresh lemon glaze, this loaf is as delightful to look at as it is to eat. Whether you're hosting a brunch, craving a sweet snack, or need a showstopping treat for any occasion, this Raspberry Lemon Layer Loaf is sure to impress. With just 20 minutes of prep and simple pantry ingredients, it's a beginner-friendly bake that delivers bakery-worthy results. Add a hint of elegance with fresh raspberries for garnish, and enjoy this moist, flavorful masterpiece!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter (softened)
- 1 cups Granulated sugar
- 2 large Eggs
- 1 tablespoon Lemon zest
- 2 tablespoons Fresh lemon juice
- 0.75 cups Whole milk
- 0.5 cups Raspberry preserves
- 0.75 cups Powdered sugar
- 1.5 tablespoons Fresh lemon juice (for glaze)
- 0.5 cups Fresh raspberries (optional for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan with butter or nonstick spray. Line the pan with parchment paper, leaving some overhang for easy removal.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar together with a hand or stand mixer until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, and beat on medium speed until fully incorporated. Mix in the lemon zest and fresh lemon juice.
Reduce the mixer speed to low and alternately add the dry ingredients and the milk, starting and ending with the dry ingredients. Mix just until combined. Do not overmix.
Pour half of the batter into the prepared loaf pan and smooth the surface with a spatula. Spread the raspberry preserves evenly over the batter, leaving a 1/4-inch border around the edges. Top with the remaining batter and spread evenly to cover the preserves.
Bake the loaf in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean. If the loaf starts to brown too quickly, loosely cover it with aluminum foil halfway through baking.
Remove the loaf from the oven and allow it to cool in the pan for 10 minutes. Then, use the parchment overhang to carefully lift the loaf onto a wire rack to cool completely.
While the loaf is cooling, prepare the lemon glaze by whisking together the powdered sugar and 1.5 tablespoons of fresh lemon juice in a small bowl until smooth.
Once the loaf is completely cool, drizzle the lemon glaze over the top and let it set for 10-15 minutes. Garnish with fresh raspberries, if desired.
Slice and serve the Raspberry Lemon Layer Loaf. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
3421 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.7 g | 139% | |
| Saturated Fat | 64.2 g | 321% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 630 mg | 210% | |
| Sodium | 2059 mg | 90% | |
| Total Carbohydrate | 583.1 g | 212% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 375.4 g | ||
| Protein | 40.0 g | 80% | |
| Vitamin D | 3.5 mcg | 18% | |
| Calcium | 148 mg | 11% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 654 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
