Raspberry Lemon Loaf Recipe

Summer has a lot to offer - sunny days, endless possibilities, and of course, delicious treats! This season, I’m excited to share a new recipe I recently tried out and loved. This RASPBERRY LEMON LOAF is perfect for summer, with the fresh and zesty flavors of raspberries and lemons shining through. It’s great for sharing to to enjoy yourself over a series of days. The loaf has a cake-like consistency, making it perfect for breakfast or dessert! Enjoy!

Raspberry Lemon Loaf

  • 1 1/2 cups flour

  • 2 teaspoons baking powder

  • Pinch of salt

  • 1 cup sugar

  • 1 cup plain Greek yogurt

  • 3 eggs at room temperature

  • Lemon zest

  • 1 teaspoon vanilla extract

  • 1/2 cup butter at room temperature

  • 1 cup fresh raspberries

  • 1 tablespoon flour

  1. Preheat oven to 350 degrees. Grease a loaf tin with nonstick spray.

  2. Whisk together flour, baking powder, and salt. Whisk in lemon zest, then set aside.

  3. In a separate small bowl, gently toss raspberries in tablespoon of flour, then set aside.

  4. With an electric mixer, beat butter until smooth. Add in sugar and beat together, about 2-3 minutes. Add in eggs one at a time, mixing well, then beat in vanilla extract.

  5. Slowly add in flour mixture, then yogurt until just combined. Gently fold in raspberries.

  6. Pour the batter into the loaf tin and bake for 50-55 minutes, or until a toothpick can be inserted and come out clean.

  7. Cool on a wire rack for 10 minutes, then remove from tin to enjoy!

Food & DrinkJordyn Bergsummer, summer dessert recipe, raspberry lemon loafComment