Delicious Lemon Raspberry Loaf

Juicy and packed with fruity goodness, this Lemon Raspberry Loaf packs a tangy punch perfect for warm-weather get-togethers or quiet coffee moments. The yogurt keeps it super moist while fresh lemon adds a zippy kick to this cheerful yet sophisticated treat.

I threw this loaf together when I had some sun-sweet berries and needed something fast for visitors. I never thought it'd become something everyone asks for, but now it's my automatic pick for breakfast gatherings and birthday celebrations.

What You'll Need

• All purpose flour: gives your loaf the perfect texture and softness. Grab fresh flour if you can
• Baking powder and baking soda: help your cake puff up nicely. Make sure they haven't been sitting around too long
• Salt: brings out the best in both the zingy lemon and sweet raspberry flavors
• Unsalted butter: adds a creamy richness and tender bite. Let it soften up first
• Granulated sugar: makes it sweet and helps create those tasty crispy edges
• Large eggs: hold everything together and add richness. Take them out of the fridge early
• Lemon zest and fresh lemon juice: give that double pop of citrus zing. Pick a plump, fragrant fruit
• Vanilla extract: adds cozy depth and fragrance. The real stuff works best
• Plain yogurt: keeps everything super moist with a hint of tang. Full-fat works wonders
• Fresh raspberries: bring bursts of color and fruity tartness. Look for firm ones and dry them off before using
• Powdered sugar: creates that pretty white topping. Give it a quick sift for the best look

How To Make It

Get Your Pan Ready:

Butter up and flour a nine by five inch loaf pan so nothing sticks and you get that nice golden outside. Tap out extra flour

Combine Dry Stuff:

Stir flour, baking powder, baking soda and salt in a bowl until they're all mixed up. This spreads the rising agents throughout

Beat Butter and Sugar:

Whip softened butter with sugar for three to four minutes till it looks light and fluffy. Clean the sides of the bowl as you go to trap air for a lighter loaf

Add Eggs and Flavoring:

Drop in eggs one at a time, mixing really well after each one until everything looks smooth. Stir in lemon zest, juice and vanilla so the flavors spread out

Mix Wet and Dry:

Go back and forth adding flour mix and yogurt to the butter mixture, starting and ending with flour. Stir gently and stop when it just comes together. Don't overmix or you'll lose the fluffiness

Add Berries:

Carefully fold in raspberries with a spatula so they stay whole and don't turn your batter pink

Pop It In The Oven:

Pour your mix into the pan and smooth the top. Bake for fifty to sixty minutes until it's golden on top and a toothpick comes out clean

Let It Rest:

Cool in the pan for ten minutes so it sets up. Run a knife around the edges, then put it on a rack to cool completely

Last Touches:

Once it's cool, sprinkle powdered sugar on top and add some fresh raspberries if you want. Then slice and enjoy

The lemon zest really makes this special. I always use a microplane to grab just the yellow part so you get tons of flavor without any bitter taste. Last summer my nephew helped sprinkle the sugar on top, and watching him beam with pride made everything taste even better.

Keeping It Fresh

Wrap this baby tight in plastic or stick it in a cake dome and it'll stay good for two days on your counter. Want it to last longer? Pop it in the fridge for up to five days. You can warm slices briefly in the microwave or just let them sit out a bit. For super long storage, wrap individual pieces in parchment then foil and freeze them.

Swap Ingredients

Don't have yogurt? Just use sour cream instead. Want to change things up? Try almond extract rather than vanilla. Can't find raspberries? Blackberries or blueberries work great too. Just remember to pat your berries dry before adding them in.

How To Serve It

Cut thick slices and top with a blob of whipped cream for something special. Add vanilla ice cream to turn it into dessert. Or make your brunch table look fancy by putting slices around a small bowl of lemon curd.

History and Seasons

Folks in Britain have loved lemon cakes with their tea for ages. This fruity combo really shines in spring when fresh raspberries start showing up at markets. During winter months, you can just toss in frozen berries straight from the bag with no thawing needed.

Changing With The Seasons

Try it with blackberries in late summer. Switch to orange zest when winter rolls around. Decorate with pretty edible flowers or extra fresh berries for spring parties.

Rave Reviews

Even my friends who barely bake have made this without trouble and felt awesome bringing it to gatherings. My family now expects it at every outdoor breakfast get-together, and it always disappears faster than anything else.

Freezing For Later

Let the loaf cool all the way down, then wrap it first in parchment paper and then in foil. Stick it in a freezer bag and it'll stay good for two months. Let it thaw overnight on your counter and add fresh powdered sugar before serving.

This loaf will brighten up your day no matter when you serve it. Grab a slice with your favorite hot drink and enjoy every bite.

Common Recipe Questions

→ How do I keep the raspberries from sinking to the bottom?

Roll your raspberries in a bit of flour before you mix them in. This trick helps them stay spread out through the whole loaf instead of clumping at the bottom.

→ Can I use frozen raspberries instead of fresh?

Sure thing, just add the frozen raspberries directly to the batter without letting them thaw first to avoid too much moisture.

→ What type of yogurt works best in this loaf?

Regular full-fat yogurt gives you the softest texture and best flavor, but you can swap in Greek yogurt if you want extra moisture and a bit of tang.

→ How do I know when the loaf is done baking?

Stick a toothpick into the middle of your loaf. It's ready when the toothpick comes out almost clean with just a few damp crumbs stuck to it.

→ How should I store the loaf for freshness?

Let it cool completely, then wrap it tightly in plastic wrap. It'll stay good at room temperature for about three days, or pop it in the fridge to keep it fresh longer.

→ Can I add a glaze instead of powdered sugar?

You bet! Mix some powdered sugar with lemon juice to make a simple glaze and pour it over your cooled loaf for extra sweetness and a pretty finish.