Raspberry Lemon Loaf

Posted: April 15

Time: 1 hour 20 minutes

Yield: 10-12 servings

recipe image

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!


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 zest


Step 1

Preheat the oven to 350 degrees F.

Step 2

Grease or spray a 9x5-inch loaf pan.

Step 3

Combine the flour, baking powder, and salt in a medium mixing bowl.

Step 4

In the bowl of an electric stand mixer, cream together the sugar and butter until fluffy.

Step 5

Add the eggs into the butter and sugar mixture one at a time.

Step 6

Add the 1 tablespoon of the lemon zest, 3 tablespoons of the lemon juice, and the shredded zucchini.

Step 7

Gently fold in the flour mixture, Greek yogurt, and raspberries.

Step 8

Bake until a toothpick inserted into the center, comes out clean, about 60-70 minutes.

Step 9

Combine the powdered sugar, 3 tablespoons of the lemon juice, and the 1 teaspoon of the lemon zest in a bowl and whisk together.

Step 10

Remove the loaf from the oven and allow it to cool on a wire rack for at least 30 minutes before adding the glaze.

Step 11


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