Desserts, Recipes

Lemon Raspberry Loaf with Lemon Glaze

Lemon Raspberry Loaf is a moist cake in loaf form! Enjoy the flavorful combination of berries and citrus for breakfast or a snack anytime.

Lemon Raspberry Loaf Header

How can I make the perfect Lemon Raspberry Loaf?

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Ingredients:

½ cup unsalted butter, room temperature
1 cup granulated sugar + 2 tablespoons for sprinkling
2 teaspoons vanilla extract
1/3 cup unsweetened applesauce
3 tablespoons fresh lemon juice
1 tablespoon fresh lemon zest
3 large eggs, room temperature
2 cups all-purpose flour
½ teaspoon baking soda
1/8 teaspoon salt
1 pint fresh raspberries, rinsed and patted dry

Optional Lemon Glaze:

¼ cup powdered sugar
2-3 tablespoons fresh lemon juice
½ tablespoon fresh lemon zest

Slice of Lemon Raspberry Loaf on a place next to a bowl of raspberries and lemons

Instructions:

Place top oven rack in the center position and pre-heat oven to 350°F. Line a standard 8½” loaf pan with parchment paper cut to size with the longer edges hanging over the sides. Set aside.

Cream the butter and one cup sugar together with a hand or stand mixer in a large mixing bowl. Add the vanilla extract, applesauce, lemon juice, and lemon zest and mix until thoroughly combined.

Add the eggs, one at a time, and beat until incorporated into the mixture.

Combine the flour, baking soda, and salt in a large bowl and stir to combine. Gradually add the flour mixture to the wet ingredients a little at a time until incorporated into the batter. Use a silicone spatula to scrape the sides of the bowl while mixing.

Once the wet and dry ingredients are just blended, carefully fold the raspberries into the batter with a silicone spatula. Pour the batter into the prepared loaf pan and spread evenly. Sprinkle the remaining granulated sugar evenly across the top.  

Place the loaf pan into the pre-heated oven and bake for 40-50 minutes, or until a toothpick inserted into the center of the loaf comes out clean. (Check after 40 minutes and adjust final cook time accordingly).

Remove from oven and carefully lift the parchment paper to transfer the loaf to a wire rack to cool completely.

If using, prepare the lemon glaze by combining the powdered sugar, two tablespoons lemon juice, and the lemon zest together in a small bowl. Add additional lemon juice, if desired, to adjust the consistency. Set aside.

Once cooled, drizzle the lemon glaze, if using, on top right before serving. Enjoy!

Plated lemon raspberry loaf with fresh raspberries and lemons while a loaf cools on a wire rack
Lemon Raspberry Loaf Header

Lemon Raspberry Loaf

Yield: 6 Servings
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes

This delicious lemon raspberry loaf is a welcome addition to Sunday brunch, or it can be enjoyed as a not-too-sweet treat any time of day.

Ingredients

  • ½ cup unsalted butter, room temperature
  • 1 cup granulated sugar + 2 tablespoons for sprinkling
  • 2 teaspoons vanilla extract
  • 1/3 cup unsweetened applesauce
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon fresh lemon zest
  • 3 large eggs, room temperature
  • 2 cups all-purpose flour
  • ½ teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 pint fresh raspberries, rinsed and patted dry

Optional: Lemon Glaze

  • ¼ cup powdered sugar
  • 2-3 tablespoons fresh lemon juice
  • ½ tablespoon fresh lemon zest

Instructions

Place top oven rack in the center position and pre-heat oven to 350°F. Line a standard 8½” loaf pan with parchment paper cut to size with the longer edges hanging over the sides. Set aside.



Cream the butter and one cup sugar together with a hand or stand mixer in a large mixing bowl. Add the vanilla extract, applesauce, lemon juice, and lemon zest and mix until thoroughly combined.



Add the eggs, one at a time, and beat until incorporated into the mixture.



Combine the flour, baking soda, and salt in a large bowl and stir to combine. Gradually add the flour mixture to the wet ingredients a little at a time until
incorporated into the batter. Use a plastic spatula to scrape the sides of the bowl while mixing.



Once the wet and dry ingredients are just blended, carefully fold the raspberries into the batter with a plastic spatula. Pour the batter into the prepared loaf pan and spread evenly. Sprinkle the remaining granulated sugar evenly across the top.  



Place the loaf pan into the pre-heated oven and bake for 40-50 minutes, or until a toothpick inserted into the center of the loaf comes out clean. (Check after 40 minutes and adjust final cook time accordingly).



Remove from oven and carefully lift the parchment paper to transfer the loaf to a wire rack to cool completely.



If using, prepare the lemon glaze by combining the powdered sugar, two tablespoons lemon juice, and the lemon zest together in a small bowl. Add additional lemon juice, if desired, to adjust the consistency. Set aside.



Once cooled, drizzle the lemon glaze, if using, on top right before serving. Enjoy!

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 511Total Fat: 19gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 134mgSodium: 187mgCarbohydrates: 79gFiber: 5gSugar: 42gProtein: 8g

This data was provided and calculated by Nutritionix on 10/10/2020

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