With spring coming around the corner, I'm craving all of the spring flavors and this Raspberry Lemon Loaf combines all of the best! It's a dairy-free recipe (using dairy-free yogurt), but you could make it with regular yogurt as well. The fresh raspberries are complemented by the bright and light lemon flavor, and the glaze on top is a wonderful sweet note to the loaf.
If you're looking for other spring baking recipes, try this Sourdough Discard Carrot Cake, Sourdough Discard Strawberry Cake, and these Candied Lemon Slices.
Ingredients
There are only a few key ingredients you'll need to make this Raspberry Lemon Loaf.
- Yogurt: I like to use an almond milk yogurt, but you could use any kind of unflavored yogurt here (dairy or non-dairy).
- Lemon zest and juice: Just a bit to punch up the lemon flavor. Fresh-squeezed juice will be best!
- Raspberries: Fresh or frozen will work well (fresh will be best). If they're frozen, don't thaw them before adding to the batter. You want to make sure to add the berries carefully so you don't crush them and start dying the batter red.
- Confectioner's sugar: This is the base of the icing that will be mixed with lemon juice and vanilla extract.
See full recipe below for detailed directions.
How to Make Raspberry Lemon Loaf
This Raspberry Lemon Loaf comes together in a few easy steps.
In a large bowl, mix together dry ingredients.
In a medium bowl, whisk together the wet ingredients until smooth and combined.
Add wet ingredients to the dry ingredients and whisk until just combined and no lumps remain.
Gently fold the berries into the batter.
While the loaf bakes, combine the ingredients for the glaze in a small bowl and whisk until smooth and combined.
Let the loaf cool fully, then pour the glaze over the loaf. Slice and enjoy!
Expert Baking Tips
- Let the loaf cool fully before adding the glaze. If you pour the glaze while the loaf is warm, it will still be delicious, but the glaze will thin and melt off the loaf.
- Make the glaze somewhat thick so it doesn't just run straight off of the loaf! To do this, add the liquid just a little bit at a time until you reach your desired consistency. You can always add more liquid, but you can't take any out!
- Fresh berries will give the best flavor and will be more beautiful.
Equipment
You only need a few kitchen staples to make this recipe. You'll need a 9x5-inch loaf pan as well as a few mixing bowls. I like to use GIR Spatulas to help with mixing and transferring the batter to the loaf pan. You'll also need a cooling rack to let the loaf cool.
kitchen essentials
My Favorite 9x5-inch Loaf Pan
Perfect for sweet and savory loaves!
Storage
Room Temperature Storage: Cakes and loaves with fresh berries take a little more care with storage as they're more susceptible to mold. Store the loaf in an airtight container (or on a plate with plastic wrap) in a cool, dry place at room temperature for up to 3 days. Your pantry is a perfect place!
Refrigerator Storage: You can also store this loaf in an airtight container in the refrigerator for up to one week.
Freezer Storage: This Raspberry Lemon Loaf can also be frozen. Once the loaf is completely cooled and iced, transfer if to a freezer-safe container or bag and freeze for up to 3 months. When ready to serve, let the loaf thaw in the refrigerator overnight, or at room temperature.
Recipe FAQ
You could make this recipe with regular yogurt as well. Both will work!
I highly recommend the icing, but you could certainly enjoy it without! It will be less sweet, but still a delicious loaf.
Yes, you can use either fresh or frozen berries for this recipe. See the section above on using frozen berries for more detail.
Raspberry Lemon Loaf
Equipment
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup plain or vanilla yogurt non-dairy or regular dairy
- ¼ cup vegetable or canola oil
- 2 eggs room temperature
- 2 Tablespoons lemon juice freshly squeezed
- 2 Tablespoons lemon zest
- 1 teaspoon vanilla extract
- 1 ½ cups raspberries fresh or frozen
Lemon Glaze
- 1 cup powdered sugar
- 1 ½ Tablespoons lemon juice freshly squeezed
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Grease a 9x5 inch loaf pan, then coat with flour, discarding any excess.
- In a large bowl, combine the dry ingredients. In another bowl, whisk together dairy-free yogurt, eggs, lemon zest, lemon juice, vanilla extract and oil.
- Add wet ingredients to the dry ingredients and whisk until just combined and no dry streaks remain. Gently fold the raspberries into the batter, being careful not to crush the berries or overmix (if you do, they'll start dying the batter red).
- Pour the batter into the prepared pan and bake for 60-70 minutes or until the top is golden brown and a toothpick inserted into the center of the loaf comes out clean. Remove from the oven and let cool for 10 minutes in the pan. Then transfer to a wire rack to cool fully.
- While the loaf cools, combine powdered sugar, 1 Tablespoon lemon juice and vanilla extract in a small bowl and whisk to combine. Add more lemon juice if needed to reach your desired consistency. Pour over the cooled loaf, slice and enjoy!
Jessica Vogl says
This flavor combination is a 10/10!