This Raspberry Lemon Loaf is the prettiest centerpiece for your next brunch. It's absolutely delicious, too! The tanginess of the raspberry and lemon is complemented by moist bread and a sweet, lemon glaze. The Raspberry Lemon Loaf is perfect for spring with its refreshing fruit flavors and tender texture!
Ingredients
For the loaf cake: • 1 1/2 cups all-purpose flour • 1 1/2 teaspoons baking powder • 1/2 teaspoon salt • 1 1/3 cups granulated sugar • 3/4 cup unsalted butter, at room temperature • 2 large eggs, at room temperature • 3 tablespoons fresh lemon juice • 1 tablespoon lemon zest, heaping • 1 cup zucchini, finely shredded and unpeeled • 1/2 cup Greek yogurt • 8 ounces raspberries For the lemon glaze: • 1 1/2 cups powdered sugar, sifted • 3 tablespoons lemon juice • 1 teaspoon lemon zestDirections
Preheat the oven to 350 degrees F.
Grease or spray a 9x5-inch loaf pan.
Combine the flour, baking powder, and salt in a medium mixing bowl.
In the bowl of an electric stand mixer, cream together the sugar and butter until fluffy.
Add the eggs into the butter and sugar mixture one at a time.
Add the 1 tablespoon of the lemon zest, 3 tablespoons of the lemon juice, and the shredded zucchini.
Gently fold in the flour mixture, Greek yogurt, and raspberries.
Bake until a toothpick inserted into the center, comes out clean, about 60-70 minutes.
Combine the powdered sugar, 3 tablespoons of the lemon juice, and the 1 teaspoon of the lemon zest in a bowl and whisk together.
Remove the loaf from the oven and allow it to cool on a wire rack for at least 30 minutes before adding the glaze.
Serve!
