Lemon Raspberry Loaf
A delightful Lemon Raspberry Loaf that combines zesty lemon and tart raspberries for a refreshing treat, perfect for breakfast or dessert.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 tablespoon lemon zest
- 1/4 cup lemon juice
- 1 cup fresh raspberries
Instructions
- Preheat your oven to 350°F (175°C). Grease a loaf pan, allowing for easy removal later.
- Whisk together the flour, baking powder, baking soda, and salt until well combined.
- Cream the softened butter and granulated sugar together until light and fluffy, then add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, sour cream, lemon zest, and lemon juice.
- Combine the dry ingredients with the wet mixture until just combined.
- Fold in the fresh raspberries gently.
- Bake in the prepared loaf pan for 55-60 minutes or until a toothpick comes out clean.
- Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
For serving, dust with powdered sugar or top with whipped cream. Pairs well with Earl Grey tea or fruit salads.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 14g
- Sodium: 85mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Find it online: https://ameliasweets.com/2026/08/07/lemon-raspberry-loaf/