Description

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)

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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.