This loaf is simple to make and delivers a bakery-style result with minimal effort. The combination of tart lemon and sweet raspberries creates a vibrant flavor, while the texture stays soft and tender for days. It’s perfect for breakfast, afternoon tea, or a light dessert, and it looks just as good as it tastes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups plain flour 1 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 3/4 cup sugar 2 eggs 1/2 cup vegetable oil or melted butter 1/2 cup milk or yogurt zest of 1 lemon 2 tbsp lemon juice 1 tsp vanilla extract 1 1/2 cups raspberries (fresh or frozen)
Directions
Preheat your oven to 180°C and line or grease a standard loaf tin.
In a bowl, sift together the flour, baking powder, baking soda, and salt.
In another bowl, whisk together the sugar, eggs, oil (or melted butter), milk (or yogurt), lemon zest, lemon juice, and vanilla extract until smooth.
Add the wet ingredients to the dry ingredients and mix gently until just combined.
Lightly toss the raspberries in a little flour, then fold them into the batter to help prevent sinking.
Pour the mixture into the prepared loaf tin and smooth the top.
Bake for 50–60 minutes, or until a skewer inserted into the center comes out clean.
Allow the loaf to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
Servings and timing
This recipe makes 8–10 slices. Prep time is 15 minutes, bake time is 50–60 minutes, and total time is approximately 1 hour 10 minutes.
Variations
You can add a simple lemon glaze made from icing sugar and lemon juice for extra sweetness and shine. Blueberries can be used instead of raspberries for a different twist. For added texture, try mixing in chopped almonds or coconut. If you prefer a richer flavor, use butter instead of oil.
Storage/Reheating
Store the loaf in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. You can also freeze individual slices for up to 2 months. To reheat, warm slices in the microwave for 10–15 seconds or toast lightly.
FAQs
Can I use frozen raspberries?
Yes, frozen raspberries work well. Add them directly without thawing to avoid excess moisture.
How do I stop raspberries from sinking?
Toss them lightly in flour before folding into the batter.
Can I make this loaf gluten-free?
Yes, substitute with a gluten-free flour blend suitable for baking.
Why is my loaf too dense?
Overmixing the batter can make it dense. Mix only until combined.
Can I reduce the sugar?
You can slightly reduce it, but it may affect the texture and flavor balance.
What can I use instead of yogurt?
Milk or sour cream can be used as alternatives.
How do I know when it’s done?
Insert a skewer into the center—if it comes out clean, the loaf is ready.
Can I add a glaze?
Yes, a lemon glaze is a popular addition and enhances the citrus flavor.
Why did my loaf crack on top?
A crack is normal in loaf cakes and happens as the batter rises during baking.
Can I double the recipe?
Yes, you can double it and bake in two separate loaf tins.
Conclusion
Raspberry and Lemon Loaf is a fresh, flavorful bake that combines the brightness of citrus with the sweetness of berries. With its easy preparation and consistently delicious results, it’s a go-to recipe for a light, homemade treat
This Raspberry and Lemon Loaf is a soft, moist quick bread bursting with fresh raspberries and bright citrus flavor. Easy to make and perfectly balanced, this raspberry lemon loaf is ideal for breakfast, afternoon tea, or a light, refreshing dessert.
Ingredients
2 cups plain flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup sugar
2 eggs
1/2 cup vegetable oil or melted butter
1/2 cup milk or yogurt
Zest of 1 lemon
2 tbsp lemon juice
1 tsp vanilla extract
1 1/2 cups raspberries (fresh or frozen)
Instructions
Preheat oven to 180°C and grease or line a standard loaf tin.
In a bowl, sift together flour, baking powder, baking soda, and salt.
In another bowl, whisk sugar, eggs, oil (or melted butter), milk (or yogurt), lemon zest, lemon juice, and vanilla extract until smooth.
Add wet ingredients to dry ingredients and mix gently until just combined. Do not overmix.
Toss raspberries lightly in flour, then fold into the batter.
Pour batter into prepared loaf tin and smooth the top.
Bake for 50–60 minutes, or until a skewer inserted in the center comes out clean.
Cool in tin for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Tossing raspberries in flour helps prevent them from sinking.Avoid overmixing to keep the loaf light and tender.Frozen raspberries can be used without thawing.Optional: top with a lemon glaze for extra flavor and sweetness.
