Moist Raspberry Lemon Loaf

This Raspberry Lemon Loaf is like a burst of sunshine wrapped in a sweet aroma that dances through your kitchen. Picture this: you slice into the golden crust, revealing a moist interior studded with juicy raspberries that practically sing springtime. The zesty lemon kicks in like a refreshing summer breeze, making each bite feel like a mini-vacation on your taste buds.

Now imagine sharing this delightful creation at your next brunch gathering. Friends and family will gather around, eyes wide with anticipation as they catch the scent wafting through the air. You’ll be the star of the show, and honestly, who doesn’t want to be hailed as the “Raspberry Lemon Loaf Wizard” in their social circle? Buckle up; we’re about to embark on a tasty adventure.

I remember one sunny Saturday when I whipped up this loaf for my neighbor’s brunch party. The moment I brought it out, everyone was buzzing like bees around honey. The compliments flowed faster than I could keep track.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: Use high-quality flour for the best structure; it’s essential for creating that fluffy texture.
• Granulated Sugar: Sweeten things up. Adjust based on your preference for sweetness.
• Baking Powder: This is your secret weapon for a nice rise; fresh baking powder works best.
• Salt: Just a pinch enhances the flavors without making it taste salty.
• Eggs: Large eggs provide richness and help bind everything together beautifully.
• Unsalted Butter: For richness and flavor; make sure it’s softened to room temperature for easy mixing.
• Lemon Zest and Juice: Freshly grated zest and juice give vibrant flavor; bottled just won’t cut it here.
• Fresh Raspberries: Use ripe berries. They add juiciness and natural sweetness that you can’t replicate.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preheat your oven to 350°F (175°C). Grease a loaf pan with nonstick spray or butter; this will ensure easy removal later.

In a mixing bowl, whisk together all-purpose flour, baking powder, and salt until well combined. This step ensures even distribution of ingredients.

In another bowl, cream together softened butter and sugar until light and fluffy—about 3-5 minutes should do the trick. You want that airy texture here.

Add eggs one at a time while beating well after each addition. This helps incorporate air into your batter for that lovely rise.

Now stir in lemon zest and juice until just combined; the aroma will make you swoon. Gently fold in the flour mixture until no dry spots remain.

Finally, delicately fold in those gorgeous fresh raspberries with care so they don’t break apart too much—nobody wants pink mush.

Pour the batter into your prepared loaf pan and spread evenly. Bake for 50-60 minutes or until golden brown on top and a toothpick comes out clean.

Let it cool in the pan for about 10 minutes before transferring to a wire rack. Patience is key here—you want it to hold its shape beautifully.

Once cooled completely (if you can resist), slice into thick pieces and serve with an extra drizzle of lemon glaze or fresh whipped cream if you’re feeling fancy.

This Raspberry Lemon Loaf brings together that tangy sweetness we’ve all been dreaming about while keeping things light enough not to weigh you down—perfect alongside coffee or tea during lazy afternoons.

Enjoy every last crumb because trust me—this loaf has a way of disappearing quicker than you can say “more please.”

Perfecting the Cooking Process

Start by mixing the dry ingredients first, followed by wet ingredients, then fold in the raspberries gently. This sequence ensures an even batter without crushing those lovely berries.

Add Your Touch

Feel free to swap out raspberries for blueberries or add a dash of almond extract for a unique twist. Get creative; the loaf is your canvas.

Storing & Reheating

Store the loaf in an airtight container at room temperature for up to three days. If you want to enjoy it later, freeze individual slices wrapped tightly.

There was that one time I baked this Raspberry Lemon Loaf for a family gathering, and my cousin nearly cried with joy. He exclaimed it tasted like summer on a plate—how can you beat that kind of feedback?

FAQ

Can I use frozen raspberries for this Raspberry Lemon Loaf?

Yes, just be aware they may add extra moisture, so adjust flour accordingly.

How do I know when the loaf is done baking?

Insert a toothpick in the center; it should come out clean or with crumbs attached.

What’s the best way to zest a lemon?

Use a microplane grater for fine zest without white pith, which can be bitter.

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Raspberry Lemon Loaf

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• Author: Clara Rosewood
• Total Time: 1 hour 15 minutes
• Yield: About 10 servings 1x

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Description

Raspberry Lemon Loaf is a delightful treat that combines tangy lemon and sweet raspberries, creating a perfect dessert for any occasion. Experience the joy of baking with this easy-to-follow recipe!

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Ingredients

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• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter (softened)
• 3 large eggs
• Zest and juice of 1 lemon
• 1 cup fresh raspberries

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Instructions

1. Preheat your oven to 350°F (175°C). Grease a standard loaf pan or line it with parchment paper.
2. In a bowl, mix the flour, baking powder, and salt; set aside.
3. In another bowl, cream the softened butter and sugar until light and fluffy (about 3 minutes).
4. Add the eggs one at a time, mixing after each addition, then blend in the lemon zest and juice.
5. Gradually fold in the dry ingredients until just combined; do not overmix.
6. Gently fold in the raspberries and pour the batter into the prepared loaf pan.
7. Bake for 50-60 minutes or until a toothpick inserted comes out clean. Allow cooling before slicing.

• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (60g)
• Calories: 190
• Sugar: 14g
• Sodium: 150mg
• Fat: 7g
• Saturated Fat: 4g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 29g
• Fiber: 0g
• Protein: 3g
• Cholesterol: 50mg