There’s something so irresistible about the bright, zesty flavor of lemon paired with the sweet-tart burst of fresh raspberries. This Lemon Raspberry Loaf is soft, tender, and packed with juicy berries in every bite. The fresh raspberries melt slightly as the loaf bakes, creating pockets of vibrant flavor that perfectly complement the refreshing citrus notes.
To make it even more special, the loaf is finished with a luscious raspberry glaze that adds a beautiful blush color and an extra layer of fruity sweetness. Whether you’re serving it for brunch, afternoon tea, or as a light dessert, this loaf is a simple yet elegant treat that tastes like sunshine in every slice.
Why You’ll Love This Recipe
- Bursting with fresh flavor – Every slice is packed with juicy raspberries and bright lemon zest for the perfect balance of sweet and tangy.
- Soft, tender crumb – This loaf bakes up incredibly moist and fluffy, with raspberries tucked into every bite.
- Beautifully topped – The vibrant raspberry glaze adds a pop of color and an extra layer of fruity sweetness that makes this loaf look as good as it tastes.
- Simple, everyday ingredients – No complicated steps or hard-to-find ingredients—just pantry staples and fresh fruit.
- Perfect for any occasion – Serve it for brunch, afternoon tea, dessert, or wrap it up as a thoughtful homemade gift.
- Make-ahead friendly – It stays moist for days, making it ideal for baking in advance.
Baked With Kimmy may earn a small commission from affiliate links at no extra cost to you. I only recommend products I use and trust. Thank you for supporting my blog!
Ingredients
- Flour— 1-3/4
- Cornstarch— 1 tablespoon
- 2 eggs, 1 yolk
- Sour Cream— 3/4 cup
- Vegetable Oil— 1/4 cup
- White Sugar— 1 cup
- Baking Powder— 2 teaspoons
- Salt— 1/2 teaspoons
- Lemon Zest— 2 teaspoons
- Lemon Juice— 3 tablespoons
- Vanilla Extract— 1 teaspoon
- Butter Extract— 1/2 teaspoon
- Almond Extract— 1/4 teaspoon
- Fresh Raspberries— 1-1/2 cup
Raspberry Glaze
- Powdered Sugar— 2 cups
- 4 Raspberries
- Pinch Of Salt
What You’ll Need
- 1 Large Mixing Bowl
- 9×5 Loaf Pan
- Mesh Sifter
How To Make Lemon Raspberry Loaf
- Preheat oven to 350F.
- In a large mixing bowl completely whisk together eggs, sour cream, vegetable oil, lemon juice, white sugar, vanilla, almond, and butter extracts.
- Now fold in the flour, cornstarch, baking powder, and lemon zest with a spatula until only a few white streaks of flour remain.
- Carefully fold the raspberries into the batter; be sure to fold them in gently so the raspberries stay whole and aren’t crushed.
- Evenly pour the batter into a well greased 9×5 loaf pan then bake for 55 to 60 minutes or until a toothpick comes out clean.
- Allow the Lemon Raspberry Loaf to cool in the pan for 20 minutes before transferring to a wire cooling rack to finish cooling.
- Once the loaf has completely cooled prepare the glaze. First sift powdered sugar into a mixing bowl then set aside.
- Now push 4 raspberries through a strainer and collect the juice (should be about 2 teaspoons).
- Slowly pour raspberry juice into sifted powdered sugar and mix until desired consistency is reached then pour over loaf.
- Allow 10 minutes to set then slice and enjoy.
Tips
- Toss raspberries in 1 teaspoon of flour to avoid them sinking into the batter.
- Substitute fresh raspberries for frozen but frozen raspberries may leave streaks in the batter.
- Store in refrigerator up to 5 days.
Let us know what you thought of this Lemon Raspberry Loaf Recipe. Check out some lemon dessert recipes and feel free to browse our digital baking magazines.