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Lemon Raspberry Loaf with Glaze

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A moist and tangy Lemon Raspberry Loaf drizzled with a sweet lemon glaze. Perfect for breakfast, brunch, or dessert.

Ingredients

Scale
  • 1 and 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/2 cup sour cream or plain Greek yogurt
  • 1/4 cup fresh lemon juice
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract
  • 1 cup fresh or frozen raspberries
  • 1 tbsp all-purpose flour (for coating raspberries)
  • 1 cup powdered sugar (for glaze)
  • 2–3 tbsp fresh lemon juice (for glaze)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large bowl, cream together the butter and sugar until light and fluffy.
  4. Add eggs one at a time, beating well after each addition.
  5. Mix in sour cream (or yogurt), lemon juice, lemon zest, and vanilla extract until combined.
  6. Gradually add dry ingredients to the wet mixture and stir until just combined.
  7. Toss raspberries with 1 tbsp flour, then gently fold into the batter.
  8. Pour batter into prepared loaf pan and smooth the top.
  9. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
  10. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  11. For the glaze, whisk powdered sugar and lemon juice until smooth, then drizzle over cooled loaf.

Notes

  • Use fresh raspberries if possible for best texture.
  • If using frozen berries, do not thaw before adding to batter.
  • Store covered at room temperature for up to 2 days or refrigerate for longer freshness.

Nutrition

Keywords: lemon raspberry loaf, lemon glaze, raspberry bread, lemon cake, tea loaf

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