A moist, zesty lemon loaf studded with juicy raspberries and topped with a sweet-tart lemon glaze—this dessert perfectly balances brightness and comfort.

Why You’ll Love This Recipe

This Lemon Raspberry Loaf delivers a burst of fresh lemon flavor and the delightful pop of raspberries in every slice. It’s tender, easy to make in one bowl, and topped with a glaze that adds just the right amount of sweetness.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Unsalted butter, room temperature
White sugar (caster or granulated)
Vegetable or neutral-flavored oil
Fresh lemon zest and juice
Eggs
Milk (whole or semi-skimmed)
Plain all-purpose flour
Baking powder
Salt
Raspberries (fresh or frozen)
Powdered icing sugar
Optional milk (for glaze consistency)
Decorations: fresh raspberries and lemon zest

Directions

Preheat oven to 350 °F (180 °C). Grease and line a 9×5-inch loaf tin.
In a bowl, cream butter, sugar, oil, and lemon zest until pale and fluffy.
Beat in eggs one at a time, then mix in milk and lemon juice.
Toss raspberries with 2 tablespoons flour to prevent sinking.
Sift flour, baking powder, and salt into the mixture; fold until just combined.
Gently fold in the flour-coated raspberries.
Pour batter into the prepared tin and bake for 45–55 minutes, or until a skewer comes out clean.
Let loaf cool in the tin for at least 20 minutes, then transfer to a wire rack.
Whisk powdered sugar with lemon juice (and milk if needed) until smooth to make the glaze.
Pour glaze over the cooled loaf and garnish with fresh raspberries and lemon zest.

Servings and timing

Makes about 12 slices
Prep time: approximately 25 minutes
Bake time: 45–55 minutes
Additional time: 20 minutes cooling + 10 minutes glazing
Total time: around 1 hour 40 minutes

Variations

Substitute blueberries or cranberries for raspberries.
Add 2–3 tablespoons of poppy seeds for texture.
Use yogurt or sour cream instead of milk for extra moisture.
Make a raspberry glaze by adding mashed raspberries to the icing sugar.

Storage/reheating

Store in an airtight container in the refrigerator for up to 4 days; on the counter for up to 2 days.
Freeze wrapped in plastic and foil for up to 3 months; thaw before glazing.
Warm slices in the microwave for 10–15 seconds or briefly in a low oven to refresh.

FAQs

What can I substitute for caster sugar?

You can use granulated white sugar or golden caster sugar instead.

Can I use frozen raspberries?

Yes, toss them in flour before folding into the batter without thawing.

Why coat raspberries in flour?

It helps prevent the berries from sinking to the bottom during baking.

My loaf sank—what went wrong?

This can happen if the batter is overmixed after adding baking powder or if the oven door was opened during baking.

Can I use self-raising flour?

Yes, but omit or reduce the baking powder accordingly.

How thick should the glaze be?

It should be pourable but not too runny; adjust with milk or powdered sugar as needed.

Can I prepare this ahead?

Yes, you can bake and glaze in advance, storing it wrapped in the refrigerator.

How to make it gluten-free?

Use a gluten-free flour blend and add xanthan gum; you may need to add extra milk.

Can I skip the glaze?

Yes, the loaf is delicious without the glaze or with a simple dusting of powdered sugar.

Why include both butter and oil?

Butter adds flavor, while oil helps keep the loaf moist and tender.

Conclusion

This Lemon Raspberry Loaf is a refreshing and delightful treat with zesty lemon, juicy raspberries, and a sweet glaze. Perfect for afternoon tea or any occasion, it offers a vibrant, satisfying slice every time.