Irresistible Lemon Raspberry Bread: A Perfect Balance of Sweet and Tart

There’s something truly magical about the bright, zesty flavor of lemon. For me, it evokes sunshine, freshness, and a delightful tang that can elevate almost any dish, especially in baking. My love for all things lemon runs deep, so it’s no surprise that when I found myself with an abundance of fresh lemon juice – a happy byproduct of making a batch of homemade Limoncello – a new baking adventure quickly moved to the top of my list.

While experimenting with lemon-infused treats, I often find inspiration in classic combinations. I initially started with a basic recipe for a Blueberry Lemon Loaf, a popular choice that perfectly marries the sweetness of blueberries with the vibrant kick of lemon. However, my passion for raspberries couldn’t be ignored. I had some incredibly fresh, plump raspberries on hand, and the thought of combining their sweet-tart notes with the lively zest of lemon was simply too enticing to pass up. This slight modification led to a creation that was not only incredibly delicious but also strikingly beautiful – a true feast for both the palate and the eyes!

The Allure of Lemon and Raspberry: A Match Made in Heaven

The pairing of lemon and raspberry is a classic for a reason. Lemon brings a refreshing, acidic brightness that cuts through richness and adds an invigorating zest. Raspberries, on the other hand, offer a delicate sweetness with a hint of tartness, along with a burst of juicy flavor and a lovely soft texture. When these two fruits come together in a quick bread, they create a symphony of flavors that is both comforting and exciting. The vibrant colors of the raspberries peeking through the golden-yellow crumb of the bread also add an aesthetic appeal that makes this loaf perfect for special occasions or simply brightening up a dreary day.

This Lemon Raspberry Bread isn’t just another quick bread; it’s an experience. Each slice promises a moist, tender crumb infused with the unmistakable aroma of fresh lemon zest and juice, complemented by the sweet-tart explosions of fresh raspberries. It’s the kind of homemade treat that makes your kitchen smell heavenly and brings a smile to everyone’s face. Whether served for breakfast, alongside a cup of tea for an afternoon snack, or as a light dessert, this bread is sure to become a cherished recipe in your baking repertoire.

Why Quick Breads Are a Baker’s Best Friend

Quick breads, as their name suggests, are incredibly easy and fast to prepare, making them a favorite for both novice and experienced bakers alike. Unlike yeast breads that require proofing and kneading, quick breads rely on chemical leavening agents like baking powder and baking soda to rise, meaning less waiting time and more instant gratification. This makes our Lemon Raspberry Bread an ideal candidate for those busy mornings or when you need a delightful treat with minimal effort.

The beauty of quick breads also lies in their versatility. They can be sweet or savory, fruit-filled or nut-studded, and they are perfect for using up seasonal produce. This particular recipe highlights the best of summer berries and citrus, transforming simple ingredients into a gourmet-like experience. The simplicity of the method ensures that even if you’re new to baking, you can achieve impressive results with this moist and flavorful raspberry loaf cake.

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Lemon Raspberry Bread Recipe

This homemade Lemon Raspberry Bread is bursting with bright lemon flavor and sweet, juicy raspberries. A moist and tender loaf that’s perfect for breakfast, brunch, or an afternoon treat.

Cuisine: American

Keyword: Lemon Raspberry Bread, Quick Bread, Raspberry Loaf

Servings: 1 loaf

Calories: 3525 kcal

Author: Michaela Kenkel

Ingredients

For the Bread:

• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup plain yogurt (full-fat or low-fat work well)
• 1/2 Tablespoon fresh lemon juice
• 1 cup granulated sugar
• 3 large eggs
• 2 teaspoons lemon zest (from about 2 medium lemons)
• 1/2 teaspoon vanilla extract
• 1/2 cup vegetable oil (or other neutral oil)
• 1 1/2 cups fresh raspberries

For the Lemon Glaze:

• 1 cup powdered sugar
• 5 Tablespoons fresh lemon juice

Instructions

1. Preheat your oven to 350 degrees Fahrenheit (175°C).
2. Lightly spray the bottom and sides of a standard loaf pan (9×5 inches) or four mini loaf pans with non-stick cooking spray. You can also line with parchment paper for easy removal.
3. In a medium bowl, whisk together the dry ingredients for the bread: flour, baking powder, and salt. Set aside.
4. In a large bowl or the bowl of your stand mixer, combine all of the wet ingredients: plain yogurt, fresh lemon juice, granulated sugar, large eggs, lemon zest, and vanilla extract. Whisk until well combined. Gradually add the vegetable oil, mixing until fully incorporated.
5. Slowly add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; a few small lumps are perfectly fine. Overmixing can lead to a tough bread.
6. Once the batter is mostly combined, gently fold in the fresh raspberries using a spatula. Handle them carefully to prevent them from breaking apart too much.
7. Pour the batter into the prepared loaf pan(s).
8. Bake for approximately 35 minutes for mini loaves, or about 50 minutes for a standard large loaf.
9. To check for doneness, insert a toothpick into the center of the bread. If it comes out clean or with a few moist crumbs attached, the bread is ready.
10. While the bread is cooling slightly, prepare the glaze: In a small bowl, whisk together the powdered sugar and fresh lemon juice until smooth and pourable. Adjust lemon juice as needed to reach desired consistency.
11. Once the bread has cooled for about 10-15 minutes in the pan, gently invert it onto a wire rack to cool completely. Drizzle the lemon glaze generously over the warm bread. The glaze will set as it cools, creating a beautiful and flavorful topping.

Nutrition

Serving: 1 | Calories: 3525kcal | Carbohydrates: 543g | Protein: 56g | Fat: 131g | Saturated Fat: 16g | Polyunsaturated Fat: 108g | Trans Fat: 3g | Cholesterol: 572mg | Sodium: 2563mg | Fiber: 19g | Sugar: 363g

Tips for Baking the Perfect Lemon Raspberry Bread

Achieving a perfectly moist and flavorful Lemon Raspberry Bread is easy with a few simple tips:

• Don’t Overmix: This is crucial for quick breads. Overmixing develops gluten, which can lead to a tough, dry texture. Mix just until the dry ingredients are incorporated into the wet.
• Fresh Ingredients are Key: For the best flavor, always use fresh lemon juice and zest. Fresh raspberries will also provide the best texture and taste. If using frozen raspberries, don’t thaw them completely; toss them with a tablespoon of flour before adding to the batter to prevent them from sinking to the bottom.
• Room Temperature Ingredients: Ensure your eggs and yogurt are at room temperature. This helps them combine more smoothly with other ingredients, leading to a more uniform batter and a better texture in the final bread.
• Prepare Your Pan: Thoroughly grease and flour your loaf pan, or use non-stick spray, to ensure the bread doesn’t stick. Lining with parchment paper, leaving an overhang on the sides, can make lifting the cooled loaf out incredibly easy.
• Gentle Folding: Raspberries are delicate. Fold them into the batter gently by hand to avoid crushing them. This preserves their shape and allows them to distribute nicely throughout the bread.
• Cooling Process: Allow the bread to cool in the pan for 10-15 minutes before transferring it to a wire rack. This allows the bread to set and prevents it from breaking. Drizzle the glaze while the bread is still warm but not hot, so it melts slightly and adheres beautifully.

Serving Suggestions and Storage

This delightful Lemon Raspberry Bread is incredibly versatile and can be enjoyed in many ways. It makes a fantastic addition to a brunch spread, alongside fresh fruit and coffee. For a simple breakfast, enjoy a slice with your morning tea. As an afternoon pick-me-up, it pairs wonderfully with a glass of iced tea or a light sparkling beverage. For an extra special treat, consider serving it slightly warmed with a dollop of whipped cream or a scoop of vanilla ice cream.

To store your Lemon Raspberry Bread, wrap it tightly in plastic wrap or aluminum foil once it has completely cooled. It will stay fresh at room temperature for up to 3-4 days. For longer storage, you can freeze the unwrapped loaf (or slices) for up to 2-3 months. Thaw at room temperature and enjoy!

Variations to Explore

While this Lemon Raspberry Bread is perfect as is, you can easily adapt the recipe to suit your preferences or what you have on hand:

• Other Berries: Swap raspberries for blueberries, blackberries, or a mix of berries for a different flavor profile.
• Add Nuts: For extra crunch, fold in 1/2 cup of chopped walnuts or pecans along with the raspberries.
• Poppy Seeds: A classic lemon pairing, add 1-2 tablespoons of poppy seeds to the dry ingredients for a delightful texture and flavor.
• Different Glazes: While the lemon glaze is superb, you could also use a simple vanilla glaze (powdered sugar, milk, vanilla extract) or a raspberry glaze (powdered sugar, a little mashed raspberry or raspberry juice).
• Mini Loaves or Muffins: The batter can easily be divided into mini loaf pans (as noted in the recipe) or even muffin tins for individual servings. Adjust baking times accordingly.

This Lemon Raspberry Bread is more than just a recipe; it’s an invitation to bring bright, fresh flavors into your home with minimal effort and maximum reward. The combination of zesty lemon and sweet-tart raspberries creates a truly memorable baked good that you’ll want to make again and again. So grab your lemons, gather your raspberries, and get ready to bake a loaf of pure happiness!