Raspberry Lemon Loaf

5 from 1 vote

Raspberry lemon loaf cake has a moist crumb and is topped with a delicious lemon glaze bursting with fresh lemon flavor. It's made with fresh berries, fresh lemons, and a few pantry staples. This easy recipe is dairy free, with a gluten free option, and requires no fancy equipment!

Author: Lindsey Jenkins

Prep Time 15

Cook Time 45

Total Time 1

Ingredients

Raspberry Lemon Loaf

1 ½ cups all purpose flour + 2 teaspoons for the raspberries use gluten free 1:1 flour if needed
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon diamond crystal kosher salt reduce to ¼ teaspoon if using anything else
¾ cup organic cane sugar
½ cup avocado or olive oil
2 large eggs room temperature
½ cup plain unsweetened dairy free yogurt
1 teaspoon vanilla extract
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
1 cup fresh raspberries plus more for garnish

Lemon Glaze

½ cup powdered sugar
2 teaspoons lemon zest
1 tablespoon fresh lemon juice

Instructions

Preheat your oven to 350°F/175ºC and line a loaf pan with parchment paper.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
Cream together the sugar and oil in a medium bowl until well combined.
Whisk in the eggs until smooth then mix in the yogurt, vanilla extract, lemon zest, and lemon juice.
Pour the wet ingredients into the dry ingredients and fold them together using a silicone spatula until just combined, don't over mix the batter.
Toss the raspberries with the 2 additional teaspoons of flour to coat them. This helps prevent them from sinking to the bottom of your loaf. Fold them into the batter.
Transfer the batter to your prepared loaf pan. Bake for 45 minutes - 1 hour or when a toothpick inserted into the center comes out clean. Check after the 45-minute mark.
Let the bread cool in the pan for 30 minutes. Use the overhanging parchment paper to lift the loaf out of the pan and transfer it to a wire rack to finish cooling completely.
When the loaf is nearly cool, whisk together the glaze ingredients. Drizzle it on top of the bread and decorate with halved fresh raspberries.

Notes

See the blog post for storage instructions, helpful tips, and frequently asked questions.

Make It Your Way: Substitutions & Variations

Make it gluten free - Use gluten-free 1:1 flour in place of the all-purpose flour.

No organic cane sugar? - use white granulated sugar if that's what you have.

Not dairy free? - use Greek yogurt or sour cream.

No vanilla extract? - you can also use almond extract or lemon extract for an extra lemony flavor.