Raspberry Lemon Loaf with Raspberry Glaze
This Raspberry lemon Loaf is a moist and tender butter cake with fresh raspberries and lemon. It's perfectly dense and glazed with a delicious raspberry glaze.
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Raspberry and lemon are one my favorite combinations. The tart lemon flavor goes so well with sweet raspberries just like my lemon and raspberry cheesecake.
Looking for more quick bread recipes? you'll love my Miso banana Bread.
Why You'll love this Raspberry Lemon Loaf:
- Easy: No fancy equipment is needed to make this raspberry lemon loaf. If you don't have a loaf pan you can bake them into a round cake pan or even small little cupcakes. They will still taste amazing!
- Moisture: I told myself when I was taking photos, I would only take 1 or 2 bites. I finished 1 and a half slices. It was so good and moist I couldn't resist.
- Raspberry Glaze: The raspberry glaze is made with freeze-dried raspberries, if you don't have it just make a simple lemon glaze. But would definitely not recommend skipping out on it because it's so good!
Raspberry Lemon Loaf Ingredients and Substitutions:
- All Purpose Flour: The best flour to use in this recipe
- Baking Powder: Helps the cake rise instead of getting a dense cake
- Salt: Sea Salt
- Unsalted butter: Make sure your using room temperature softened butter
- Sugar: White granulated sugar, provides moisture, sweetness and gives it a golden brown color. Don't adjust the sweetness as it may interfere with the moisture in the cake.
- Eggs: Use large eggs. It helps bind the cake together.
- Lemons: I enjoy using fresh lemons in my baking and avoid lemon extract. Lemon juice and fresh Lemon zest add so much flavor. You can add lemon extract or almond extract if you prefer.
- Buttermilk: I use store bought buttermilk, I don't like using substitutions for buttermilk.
- Raspberries: Use fresh or Frozen
Full measurements are list on the recipe card below
Let's Bake Raspberry Lemon Loaf:
Preheat your oven to 350F and line a loaf pan with parchment paper, set to the side until needed.
Wash your lemons well and then zest the lemon peel with a micro plane. Add the lemon zest over the sugar and rub them together with your fingers to release the oils, to essentially enhance the flavors.
In a stand mixer with a paddle attachment cream the softened unsalted butter with the lemon sugar on medium speed until light and pale.
Scrape the bottom and sides of the bowl and then add in one egg at a time. After the last egg is added, add the lemon juice and mix for another minute on medium speed.
Add all the dry ingredients into a separate bowl and whisk. Alternate the dry ingredients and the buttermilk with the wet ingredients. Once you see that the batter has incorporated almost all the dry ingredients take the bowl off the stand mixer and add in the raspberries. Fold them in scrape the bottoms and sides of the bowl to make sure the batter is fully incorporated.
Pour the batter into the prepared loaf pan.
Bake for 50 to 55 minutes. It took me about 55 minutes in my oven, and I have a simple electric oven.
Once the raspberry lemon loaf has finished baking let it cool in the pan and then transfer to a wire rack to let it fully cool.
Raspberry Glaze
While the lemon loaf is cooling let's make the raspberry glaze.
Place the freeze-dried raspberries into a food processor and blend just until it's a powder form. This can also be done in a Ziploc bag or just using your fingers. I have a spice grinder I used to grind this.
In a medium bowl add in the powdered sugar, lemon juice and freeze-dried raspberries. it should be nice and thick and vibrant.
When the raspberry lemon loaf cake has cooled pour and drizzle the glaze over the loaf. The raspberry glaze should set and harden. Cut and slice a piece to enjoy!
Store leftovers in an airtight container for 4 to 5 days.
You can also wrap individual slices of the raspberry lemon loaf cake in plastic wrap before placing in an airtight container so you can have one piece at a time whenever you want!
Loaf Variations:
Replace Raspberries with blueberries or white chocolate chips
Make a lemon glaze instead of raspberry glaze to ice the loaf cake.
Baking Tips:
- Weigh your dry ingredients with a kitchen scale. Measuring flour in grams is accurate and helps prevent a bad kitchen mess.
- Make a parchment paper sling, leaving a few inches of overhang on the long sides of your loaf pan. This helps to easily remove the loaf out of the pan. Less work and Less mess.
- Adjust the bake time don't overbake and underbake: I know 55 minutes is a long time. Your oven might take longer and less time than mine did. Check at the 45-minute mark and add more time as needed.
Raspberry Lemon Loaf with Raspberry Glaze
Ingredients
Raspberry Lemon Loaf
- 1 ½ cup All Purpose Flour
- 1 ½ teaspoon Baking Powder
- 1 teaspoon Sea Salt
- 6 ounces Unsalted butter room temperature
- 1 cup White Granulated Sugar
- 3 large Eggs room temperature
- 2 tablespoon Lemon Juice
- 2 tablespoon Lemon Zest
- ¼ cup Buttermilk room temperature
- 8 ounces Fresh Raspberries
Raspberry Glaze
- 1 cup Powdered Sugar
- 2 tablespoon Lemon Juice
- 3 tablespoon Freeze Dried Raspberries Powder
Instructions
- Preheat your oven to 350F and line a loaf pan with parchment paper.
- Mix in the lemon zest and sugar into a small bowl and rub them together with your fingertips.
- In a large bowl cream, the softened unsalted butter with the lemon sugar on medium speed until light and pale.
- Scrape the bottom and sides of the bowl and then add in one egg at a time. After the last egg is added, add the lemon juice and mix for another minute on medium speed.
- Add all the dry ingredients into a separate bowl and whisk. Alternate the dry ingredients and the buttermilk with the wet ingredients.
- Once you see that the batter is almost fully incorporated fold in the fresh raspberries. Pour the batter into the prepared loaf pan.
- Bake for 50 to 55 minutes.
Raspberry Glaze
- Once the raspberry lemon loaf has finished baking let it cool in the pan and then transfer to a wire rack to let it fully cool.
- While the lemon loaf is cooling let's make the raspberry glaze.
- In a medium bowl add in the powdered sugar, lemon juice and freeze-dried raspberries. it should be nice and thick and vibrant.
- When the raspberry lemon loaf cake has cooled pour and drizzle the glaze over the loaf. The raspberry glaze should set and harden.
- Cut and slice a piece to enjoy!
