A delicious raspberry and lemon loaf with tangy lemon glaze. Perfect for sharing with friends.
The lovely flavour combination in my Raspberry and Lemon Loaf is perfect for morning or afternoon tea. I keep myself pretty busy during the week so when I bake, I often double recipe and put one half in the freezer. This loaf recipe is perfect for that. You can even put different berries in each loaf.
Ingredients notes:
Using only a small selection of pantry staples, this loaf really packs a punch on flavour. I love simple melt and mix cakes and loaves as they are so quick to make. This recipe is super versatile and the raspberries can easily be swapped for blueberries or any other berries. I often make this loaf and a Lemon and Blueberry Loaf at the same time.
How to make raspberry and lemon loaf:
To begin, preheat the oven to 170°C fan bake. Line a 24 x 13 cm loaf tin with baking paper. Then in a large bowl, mix together the melted butter and sugar. Add the lemon juice and zest, then the eggs mixing well after each addition. Sift in the dry ingredients then fold them into the wet ingredients until just combined.
To the lined tin, pour in a third of the loaf mixture, then scatter over half of the raspberries. Repeat with the next third of mixture and raspberries, then cover with the remaining loaf mixture and smooth the top.
Bake for 50-60 minutes or until cooked through. Mix together the lemon glaze ingredients and drizzle over the cooled loaf. Once the glaze has set slice and serve.
Raspberries are such a great source of Vitamin C! For other great ideas on using raspberries, either fresh or frozen, check out my recipe for Chocolate and Raspberry Skillet Brownie. Raspberries would also work really well as a substitute in my Blackberry Crumble Slice recipe.
Recipe FAQs:
Blueberries also work really well in this loaf. Use the same method as the raspberries and scatter them in between layers of cake batter.
Absolutely. Frozen or fresh berries both work fine in this recipe.
Storage:
Store your Raspberry and Lemon Loaf in an airtight container for up to four days. This loaf can also be frozen. Wrap tightly in cling film
Top tips:
Raspberries are such a great source of Vitamin C! For other great ideas on using raspberries, either fresh or frozen, check out my recipe for Chocolate and Raspberry Skillet Brownie. Raspberries would also work really well as a substitute in my Blackberry Crumble Slice recipe.
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Raspberry and lemon Loaf
A soft and fluffy loaf with moist raspberries and a tangy lemon glaze.
Ingredients
- 150g butter, melted
- 1 cup sugar (220g)
- 1 Tbsp lemon zest
- ½ cup lemon juice (125ml)
- 2 eggs, whisked
- 2 cups plain flour (300g)
- 1 tsp baking powder
- 1 tsp baking soda
- ¾ cup raspberries
Lemon glaze
- 1 cup icing sugar
- 2 Tbsp lemon juice
- 1 tsp lemon zest
- 1-2 tsp boiling water
Instructions
- Preheat the oven to 170°C fan bake.
- Line a 24 x 13 cm loaf tin with baking paper.
- In a large bowl mix together melted butter and sugar. Pour in the lemon juice and zest then stir. Add the eggs and mix again.
- Sift in flour, baking powder and soda. Fold the wet and dry ingredients together until just combined.
- Pour a third of the loaf mixture into the lined tin, then scatter over half of the raspberries. Repeat with the next third of mixture and the rest of the raspberries. Then cover with the remaining loaf mixture and smooth the top.
- Bake for 50-60 minutes until cooked through and skewer inserted comes out clean.
- Mix together the icing sugar, lemon zest and juice and use 1-2 tsp of boiling water to get the right consistency.
- Drizzle the glaze over the loaf once it has cooled. Once the glaze has set slice and serve.
Notes
- Store in an airtight container for up to 3 days.
- To freeze: Once cooled to room temperature wrap the loaf in cling film and place in freezer. It will last for up to 3 months just make sure it is wrapped tightly to prevent freezer burn.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 307Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 59mgSodium: 258mgCarbohydrates: 53gFiber: 1gSugar: 32gProtein: 4g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Linda Batz says
Hi, I made your Raspberry and Lemon Loaf today. Very yummy. The favour is delicious. But for some reason it sunk in the middle and this has never happened to me when i have baked a cake. Can you give me any reason for this?
VJ cooks says
Hi Linda, there are a few reasons a cake or loaf can sink in the middle. The most common is that the temperature of the oven is too low. If your oven runs cooler than mine it will lead to the loaf being under baked which causes the middle to sink. This can be rectified by cooking for a longer amount of time and testing for doneness with a cake skewer. Other causes include expired baking powder, too much baking powder or baking soda, incorrect measurement of ingredients, opening the oven door too early, closing the oven door too sharply, overbeating the batter in the last stage, mixing the ingredients in the wrong order, incorrect pan size, cooling the cake too quickly and the batter sitting too long before baking.
Sonya Stavropoulos says
Hi, Just curious as to why you use plain flour and b. powder, instead of just using self raising flour ?
VJ cooks says
Not everyone has self-raising flour and I try to keep my recipes as accessible as possible. You can use self-raising flour if you prefer.