Lemon Raspberry Loaf is a delightful treat that perfectly balances tangy lemon and sweet raspberries. This moist loaf not only looks stunning but also fills your kitchen with a refreshing aroma while baking. It’s ideal for breakfast, an afternoon snack, or even as a light dessert. Let’s dive into this delicious recipe!

Recipe Information

Prep Time: 15 minutes
Cook Time: 50-60 minutes
Total Time: 1 hour 5-15 minutes
Servings: 8 slices
Difficulty Level: Easy

Nutrition Information

Calories per serving: 230
Protein: 3g
Carbohydrates: 36g
Fat: 9g
Fiber: 1g
Sugar: 15g
Sodium: 180mg

Why Make This Lemon Raspberry Loaf

This Lemon Raspberry Loaf is not just a sweet indulgence; it offers a refreshing twist with its zingy lemon flavor and juicy raspberries. The vibrant colors make it a lovely centerpiece for brunch gatherings or picnics, while the soft, moist texture will keep everyone coming back for seconds. Plus, it’s easy to prepare and requires minimal ingredients, making it a go-to recipe for bakers of all levels.

How to Make Lemon Raspberry Loaf

Ingredients:

190 grams regular flour
1 teaspoon baking powder
0.5 teaspoon baking soda
0.25 teaspoon salt
113 grams soft unsalted butter
200 grams white sugar
2 big eggs
Zest from 1 whole lemon, finely grated
2 tablespoons lemon juice, freshly squeezed
0.5 teaspoon vanilla
120 grams plain yogurt
125 grams raspberries, fresh, with extra for topping
Powdered sugar for sprinkling

Directions:

### Step 1: Preparation

Turn the oven on to 175°C (350°F). Grease a 23 x 13 cm loaf tin with butter and dust with flour to ensure your loaf comes out easily. Set this aside.

### Step 2: Mixing

In a bowl, combine the flour, baking powder, baking soda, and salt. Set aside. In your largest mixing bowl, beat the soft butter with the sugar until it’s light and fluffy, which should take about 3-4 minutes.

### Step 3: Adding Components

Add in the eggs one at a time, mixing well after each addition. Stir in the lemon zest, lemon juice, and vanilla until just incorporated. Alternate adding the flour mixture and yogurt into the butter mixture, starting and ending with the flour. Mix until just combined; be careful not to overmix!

### Step 4: Incorporating Raspberries

Gently fold the fresh raspberries into the batter, being cautious not to break them apart. Pour the batter into your prepared loaf tin, smoothing the top evenly. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Once baked, allow the loaf to cool in the tin for about 10 minutes before transferring it to a wire rack to cool completely. When it’s cool, sprinkle powdered sugar on top and adorn with extra fresh raspberries for an appealing touch.

How to Serve Lemon Raspberry Loaf

Serve this delicious Lemon Raspberry Loaf sliced with a cup of tea or coffee for a wonderful afternoon treat. You can enjoy it plain or with a spread of butter for added richness. It can also be great as a dessert paired with a scoop of vanilla ice cream.

How to Store Lemon Raspberry Loaf

To keep your Lemon Raspberry Loaf fresh, store it in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.

Expert Tips for Perfect Lemon Raspberry Loaf

Use Room Temperature Ingredients: Ensure your butter and eggs are at room temperature to help them incorporate better.
Don’t Overmix: Overmixing can lead to a dense loaf; stir just until ingredients are combined.
Fresh Raspberries: Using fresh raspberries will give a burst of flavor; if using frozen, don’t thaw them beforehand to prevent them from getting mushy.
Check for Doneness: Ovens vary in temperature, so start checking your loaf around the 50-minute mark to avoid overbaking.

Delicious Variations

Blueberry Lemon Loaf: Substitute raspberries with fresh blueberries for a different fruity delight.
Lemon Poppy Seed Loaf: Add 2 tablespoons of poppy seeds for a nutty crunch.
Gluten-Free Option: Swap the regular flour with a gluten-free flour blend to cater to gluten sensitivities.

Frequently Asked Questions

Can I use frozen raspberries instead of fresh ones?
Yes, but make sure to add them frozen to prevent them from breaking down too much and making the batter soggy.
How can I tell when my Lemon Raspberry Loaf is done baking?
A toothpick inserted into the center should come out clean or with a few moist crumbs, but not wet batter.
Can I add more lemon juice for extra flavor?
While you can add a bit more lemon juice, be cautious as too much could alter the batter’s consistency.
How can I enhance the lemon flavor?
You can increase the lemon zest or add a bit of lemon extract for a more pronounced taste.
Is it okay to double the recipe?
Absolutely! Just ensure you have a larger baking pan or bake in batches, adjusting the baking time as needed.

Conclusion

Baking this Lemon Raspberry Loaf is a delightful experience that brings warmth and happiness to any kitchen. With its bright flavors and soft texture, it’s sure to be a hit with family and friends alike. So grab your ingredients and enjoy a slice (or two) of this sunny loaf; you won’t regret it! Happy baking!