Irresistible Lemon Raspberry Loaf
A bright, moist loaf combining zesty lemon and juicy raspberries with a tender crumb — perfect for breakfast, dessert, or a sweet snack.
Equipment
- Loaf pan
- Mixing Bowls
- Spatula
Ingredients
Loaf
- 190 g all-purpose flour
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.25 tsp salt
- 113 g unsalted butter, softened
- 200 g white sugar
- 2 large eggs
- 1 lemon, zest from whole lemon
- 2 Tbsp fresh lemon juice
- 0.5 tsp vanilla extract
- 120 g plain yogurt
- 125 g fresh raspberries plus extra for topping
- powdered sugar for sprinkling (optional)
Instructions
- Preheat oven to 175°C (350°F). Grease a 23×13 cm (9×5 inch) loaf pan and lightly dust with flour.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, beat the softened butter and sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in lemon zest, lemon juice, and vanilla extract.
- Gradually add the dry ingredients alternating with the plain yogurt, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in the fresh raspberries, being careful not to crush them.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake in the preheated oven for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the loaf to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely. Sprinkle with powdered sugar before serving, if desired.
Notes
Use fresh raspberries for best texture — frozen can be used, but add directly from frozen to avoid excess moisture. You can add a lemon glaze for extra citrus brightness. :contentReference[oaicite:0]{index=0}