Raspberry Lemon Loaf
Bright, zesty, and bursting with juicy berry flavor, this Raspberry Lemon Loaf is the ultimate treat for any time of day. Made with fresh raspberries, vibrant lemon juice, and creamy Greek yogurt, this moist and tender loaf strikes the perfect balance of sweetness and tang. The real showstopper? A luscious lemon glaze drizzled over the top, adding a glossy finish and extra zing. With just 15 minutes of prep time and easy-to-follow instructions, this homemade loaf is an enticing blend of simplicity and sophistication. Ideal for breakfast, brunch, or as a light dessert, this Raspberry Lemon Loaf is a delicious way to elevate your baking game while delighting your taste buds. Perfect for spring gatherings or a midweek pick-me-up, it’s a crowd-pleaser that's as beautiful as it is flavorful!
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Recipe Information
Ingredients
- 190 grams all-purpose flour
- 200 grams granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 115 grams unsalted butter, melted
- 2 eggs
- 120 grams plain Greek yogurt
- 3 tablespoons lemon juice
- 2 teaspoons lemon zest
- 1 teaspoons vanilla extract
- 150 grams fresh raspberries
- 100 grams powdered sugar
- 2 tablespoons lemon juice (for glaze)
Instructions
Preheat your oven to 175°C (350°F) and grease a 9x5-inch loaf pan or line it with parchment paper.
In a medium bowl, whisk together the flour, granulated sugar, baking powder, and salt. Set aside.
In a large bowl, whisk together the melted butter, eggs, Greek yogurt, lemon juice, lemon zest, and vanilla extract until smooth and well combined.
Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined. Be careful not to overmix.
Gently fold the raspberries into the batter, being cautious to avoid smashing them.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean. If the loaf begins to brown too quickly, tent it loosely with aluminum foil after 30 minutes.
Remove the loaf from the oven and let it cool in the pan for about 15 minutes. Then, transfer it to a wire rack to cool completely.
While the loaf is cooling, prepare the glaze by whisking together the powdered sugar and 2 tablespoons of lemon juice in a small bowl until smooth.
Once the loaf is fully cooled, drizzle the lemon glaze over the top. Let the glaze set for 10-15 minutes before slicing.
Serve and enjoy your Raspberry Lemon Loaf!
Nutrition Facts
Calories |
3020 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.1 g | 139% | |
| Saturated Fat | 63.9 g | 320% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 2276 mg | 99% | |
| Total Carbohydrate | 479.5 g | 174% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 312.0 g | ||
| Protein | 47.3 g | 95% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 298 mg | 23% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 863 mg | 18% | |
*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.
