Lemon Raspberry Loaf
Bake a Lemon Raspberry Loaf, a simple raspberry lemon cake drizzled with raspberry and lemon glaze–for a brunch, snack, or Valentine’s Day!
This Raspberry and Lemon Loaf is the perfect anytime cake, a bright and flavorful cake (made in a loaf pan) with a gorgeous pink glaze. It’s the perfect weekend baking project, to share a loaf for Valentine’s Day with your favorite people. You may also want to try our Strawberry Banana Bread if you are a banana bread lover!
Lemon Raspberry Loaf
Think out of the box … who would love a loaf of this bread? And then give a loaf to your UPS driver, garbage man, gas station attendant, teacher work-out coach, or neighbor. There’s a lot of love in this Raspberry Lemon Bread.
Why we love this recipe
- We love the combination of lemon and berries!
- If you love a big slice of Banana Bread, then you’ll be sure to love this Lemon Raspberry Loaf!
- It’s so simple to make.
- Makes the perfect “gift to give.”
I love a big slice of homemade quick bread with my coffee. This is the perfect recipe, as we gear up for Valentine’s Day, and spring in general.
Ingredients to make a loaf of raspberry bread
- Flour
- Baking soda + salt
- Ground cinnamon
- Vanilla extract
- Sugar
- Eggs
- Cooking oil
- Lemon juice + zest
- Fresh raspberries
Ingredients for the glaze
- Powdered sugar
- Butter
- Fresh (chopped) raspberries: yes, you chop them!
- Vanilla extract
- Lemon zest
- Heavy cream (or milk) if needed
How to make a raspberry lemon bread
- Mix all ingredients together in a large bowl (except berries); stir by hand.
- Add the berries last, gently mixing in to the batter.
- Spray and fill loaf pans (we use 4 small or 2 large).
Bake (depending on the size of loaf pans – see recipe below).
Insert a toothpick in the center of the bread; if it comes out clean, the bread is done. Allow the bread to cool, then remove the bread to a wire rack to cool completely.
How do you make a pink glaze?
To make it pink, either add raspberries or strawberries!
- To make the glaze, combine the powdered sugar, melted butter, chopped raspberries, extract, and lemon zest in a small bowl. Mix until it is smooth.
- Add the heavy cream or the milk to get the consistency you want for the glaze/frosting.
- Once the bread is cool, spread the glaze on top of the bread. It will run down the side, according to how thick or thin you make the glaze.
Tips and substitutions:
Here are some of our top tips to make your lemon and raspberry loaf cake comes out perfectly!
- Check the loaf early: Every oven is different so always check the bread a little early.
- How to check for doneness: Insert a toothpick in the center of raspberry lemon bread to check if done baking. When the toothpick inserted in the middle comes out clean your loaf is done.
- Cool in the pan: Set the loaf pan on a wire rack for 10 minutes before removing the loaf from the pan to cool completely on a wire rack.
- Cool completely: Make sure the lemon cake with raspberries is cool before adding glaze or it will simply run off and not stay on top of the loaf.
- Use fresh lemon juice: Squeeze/press from a lemon (don’t buy store-bought).
- Mash the berries: Use a fork.
- Gluten-free: Swap the all-purpose flour with your favorite gluten-free flour. The consistency may change, but the flavor will still be just as delicious.
How to store a loaf cake? After the glaze is set you can wrap the loaves in plastic wrap and keep on counter for 3 days. Store longer in the fridge, up to 6 days.
Can I freeze the loaves? Yes, you can use method above, and then place loaves in ziplock bag and freeze for up to 2 months.
Try our lemon and berry recipes:
There’s just something about the combination of baking with lemon and berries. You can also try our Lemon Blueberry Bundt Cake, Lemon Blackberry Bread Pudding, or Strawberry Lemon Ricotta French Toast. Or, Lemon Poke Cake with berries.
If you love lemon and berry desserts you’ll have to make this recipe soon! ENJOY!
Get the Recipe:
Lemon Raspberry Bread
Ingredients
- 3 cups all purpose flour
- 1 tsp baking soda
- 1 tsp salt
- ½ tsp ground cinnamon
- 1 tsp vanilla
- 2 cups sugar
- 4 eggs, beaten
- 1 cup cooking oil
- 2 tsp lemon juice
- 1 Tbsp lemon zest
- 2 ½ cups raspberries
Glaze:
- 2 cups powdered sugar
- 2 tablespoons melted butter
- ⅓ cup chopped raspberries
- ½ tsp vanilla
- 2 tsp lemon zest
- 1-2 Tbsp heavy cream or milk**, optional
Instructions
- Preheat oven to 350 degrees.
- Mix all ingredients together in a large bowl (except berries); stir by hand.
- Add the berries last, gently mixing in to the batter.
- Spray and fill loaf pans (4 small or 2 large).
- Bake at 350 for 35-45 minutes in small loaf pans, or around 60 minutes in 2 large loaf pans.
- Insert a toothpick in the center of the bread; if it comes out clean, the bread is done. Allow the bread to cool for 10 minutes, then remove the bread to a wire rack to cool completely.
- To make the glaze, combine the powdered sugar, melted butter, chopped raspberries, extract, and lemon zest in a small bowl. Mix until it is smooth. Add the heavy cream or the milk to get the consistency you want for the glaze/frosting.
- Once the bread is cool, spread the glaze on top of the bread. It will run down the side, according to how thick or thin you make the glaze.
- Slice and serve.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
