Raspberry Lemon Loaf: A Bright, Zesty Treat for Any Occasion

Looking for a refreshing, tangy baked good that’s perfect for any time of day? This Raspberry Lemon Loaf is the perfect blend of sweet and tart, with bursts of fresh raspberries and a light, citrusy glaze. Whether you’re enjoying it with your morning coffee, as an afternoon snack, or as a dessert, this loaf is sure to brighten your day.

Why You’ll Love This Recipe

  • Zesty & Refreshing: The combination of lemon zest and fresh raspberries gives a burst of flavor in every bite.
  • Perfect Texture: Moist, tender crumb with just the right amount of sweetness.
  • Easy to Make: Simple ingredients and steps make this loaf a breeze to bake.
  • Beautiful Presentation: The vibrant raspberries and lemon glaze make it as pretty as it is delicious.

Ingredients You’ll Need

For the Loaf:

  • 2 eggs
  • 5 tsp coconut oil, melted and cooled
  • 1/2 cup granulated sugar
  • 3/4 cup milk, room temperature
  • 1 tsp vanilla extract
  • 1 tbsp lemon zest
  • 1/4 cup lemon juice
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt

For the Glaze:

  • 1/2 cup powdered sugar
  • 2 tbsp milk
  • 1 tsp lemon zest
  • 1-2 tsp mashed raspberries

Step-by-Step Instructions

1. Preheat the Oven

Set your oven to 350°F (175°C). Line a bread pan with parchment paper and set aside.

2. Mix the Wet Ingredients

In a large bowl, use an electric mixer to whisk together the coconut oil, granulated sugar, vanilla extract, milk, lemon juice, and lemon zest until well combined.

3. Add the Eggs

Pour in the eggs and whisk until the mixture is smooth and fully incorporated.

4. Combine the Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.

5. Bake the Loaf

Pour the batter into your prepared bread pan and smooth the top. Bake for about 60 minutes or until a toothpick inserted into the center comes out clean.

6. Cool the Loaf

Allow the bread to cool in the pan for at least 10 minutes before removing it. Transfer to a wire rack to cool completely.

Make the Glaze

1. Mix the Glaze Ingredients

In a small bowl, whisk together the powdered sugar, milk, lemon zest, and mashed raspberries until smooth and combined.

2. Glaze the Loaf

Once the loaf has cooled completely, pour the glaze over the top, letting it drizzle down the sides. Allow it to sit for 30 minutes to set before slicing and serving.

Tips & Tricks for the Best Raspberry Lemon Loaf

  • Room Temperature Ingredients: Ensure your eggs and milk are at room temperature for a smoother batter.
  • Don’t Overmix: Overmixing can lead to a dense loaf. Stir until ingredients are just combined.
  • Use Fresh Raspberries: Fresh raspberries add the best flavor and texture, but frozen raspberries can be used in a pinch.
  • Customize the Glaze: Adjust the sweetness by adding more or less powdered sugar, or make it tangier with extra lemon juice.

What to Serve with Raspberry Lemon Loaf

  • Breakfast/Brunch: Pair with a cup of hot tea or coffee.
  • Afternoon Snack: Enjoy with a refreshing iced tea or lemonade.
  • Dessert: Serve with a dollop of whipped cream or a scoop of vanilla ice cream.

Frequently Asked Questions

1. Can I use a different oil?

Yes, you can substitute the coconut oil with vegetable oil or melted butter.

2. How do I store the loaf?

Store the loaf in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.

3. Can I freeze it?

Absolutely! Wrap the loaf tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.

4. Can I use other berries?

Yes, blueberries or blackberries can be a delicious substitute for raspberries.

Print
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Raspberry Lemon Loaf: A Bright, Zesty Treat for Any Occasion

Looking for a refreshing, tangy baked good that’s perfect for any time of day? This Raspberry Lemon Loaf is the perfect blend of sweet and tart, with bursts of fresh raspberries and a light, citrusy glaze. Whether you’re enjoying it with your morning coffee, as an afternoon snack, or as a dessert, this loaf is sure to brighten your day.

  • Total Time: 1 hour 30 minutes
  • Yield: 1 loaf 1x

Ingredients

Scale
  • 2 eggs
  • 5 tsp coconut oil, melted and cooled
  • 1/2 cup granulated sugar
  • 3/4 cup milk, room temperature
  • 1 tsp vanilla extract
  • 1 tbsp lemon zest
  • 1/4 cup lemon juice
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt

Glaze:

  • 1/2 cup powdered sugar
  • 2 tbsp milk
  • 1 tsp lemon zest
  • 12 tsp mashed raspberries

Instructions

  1. Preheat oven to 350°F (175°C) and line a bread pan with parchment paper.
  2. Whisk together coconut oil, sugar, vanilla, milk, lemon juice, and zest.
  3. Add eggs and mix until smooth.
  4. Combine dry ingredients separately and add to wet mixture.
  5. Pour into pan and bake for 60 minutes or until a toothpick comes out clean.
  6. Cool for 10 minutes, then remove from pan to cool fully.
  7. For the glaze, mix powdered sugar, milk, lemon zest, and mashed raspberries.
  8. Pour glaze over cooled loaf and let set for 30 minutes before serving.
  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 1hour

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