Raspberry Lemon Loaf
Ingredients (1 loaf)
| Component | Ingredients |
|---|---|
| Loaf | • ½ cup (113 g) unsalted butter, room temp<br>• 1 cup granulated sugar<br>• 2 eggs<br>• 2 Tbsp lemon zest + 1 Tbsp lemon juice<br>• 1 tsp vanilla<br>• ½ cup Greek yogurt<br>• 1 ½ cups flour<br>• 1 tsp baking powder<br>• ½ tsp salt<br>• 1 cup fresh raspberries |
| Glaze | • ½ cup icing sugar + 1–2 Tbsp lemon juice |
Instructions
1. Prep & Batter
- Preheat oven to 325 °F (163 °C). Grease and line a loaf pan.
- Cream butter and sugar until light. Add eggs one at a time, then lemon zest, juice, vanilla, and yogurt.
- In a separate bowl, whisk flour, baking powder, and salt; stir into wet ingredients just until combined.
- Gently fold in raspberries.
2. Bake
- Pour batter into the pan, smooth the top. Bake ~60 min or until a toothpick is clean.
- Let cool ~20 min, then transfer to wire rack.
3. Glaze & Serve
- Whisk icing sugar and lemon juice until pourable. Drizzle evenly over loaf.
- Decorate with fresh raspberries or extra zest. Enjoy fresh, store up to 3 days or freeze.
✅ Tips & Variations
- Coat raspberries in flour before folding to prevent sinking.
- Use equal parts butter and oil (or sour cream/yogurt) for moist texture.
- Try adding poppy seeds, coconut, or a cream-cheese frosting glaze for delicious twists.
