Home » Blog » Course » Bread » Raspberry Lemon BreadRaspberry Lemon Bread Pin RecipeRate RecipePublished: Mar 16, 2022 · Modified: Aug 20, 2022 by Andrea + Stef · This post may contain affiliate links. Please see our full Disclosure Policy for details. A delicious lemon quick bread with fresh raspberries baked into it and topped with a zingy and sweet lemon glaze. Jump to Recipe This raspberry and lemon bread is an amazing combination of a light and fluffy lemon cake with the tartness and fresh flavor of raspberries. To add a bit more sweetness, it is topped with a simple lemon glaze. Table of Contents POSSIBLE VARIATIONSRASPBERRY LEMON BREAD INGREDIENTSSUBSTITUTIONSINSTRUCTIONSSTORAGE TIPSRELATED RECIPESFREQUENTLY ASKED QUESTIONSRaspberry Lemon Bread With our simple and quick recipe, this mouthwatering dessert comes together in no time. If you prefer, you can adjust the berry flavor. Instead of raspberries use blueberries, blackberries or a medley of all three. Serve this delicious looking quick bread for breakfast or as a snack during the day. It would also make a great addition to a Valentine’s Day or Mother’s Day brunch. Everyone will adore this sweet cake full of fresh and yummy raspberries. POSSIBLE VARIATIONS BERRIES – In case you ran out of raspberries, you can also substitute blueberries or blackberries. A mix of all three kinds of berries also makes an absolutely scrumptious cake. LEMON BREAD – Moist, fluffy and bursting with citrus flavor, this lemon quick bread comes together in just 10 minutes and tastes fantastic. ORANGE – If you prefer orange flavor, try substituting lemon juice and lemon zest for orange juice and orange zest. RASPBERRY LEMON BREAD INGREDIENTS You may have all of these lemon raspberry cake loaf ingredients in your refrigerator or pantry and not need to make a trip to the grocery store. See recipe card below for ingredient amounts. Jump to Recipe All-purpose flour: You can substitute cake flour in a pinch. To substitute, add an additional 2 tablespoon for each cup of all-purpose flour. So, if the recipe calls for 1 cup of all-purpose flour, use 1 cup and 2 tablespoon of cake flour.Baking powderSaltButtermilkLemon juice: For best flavor use freshly squeezed lemon juice.Lemon zest: For best results use fresh and bright yellow lemons. Make sure you only use the yellow part of the lemon peel and not the white one. The white part, also called pith, tastes bitter and might ruin the flavor of your lemon quick bread.Unsalted ButterGranulated sugarEggsVanilla extractFresh raspberries: You can also use frozen in a pinch.Powdered sugar SUBSTITUTIONS All-purpose flour – Cake flour can be substituted for all-purpose flour. Just add an additional 2 tablespoon for each cup of all-purpose flour. If the recipe calls for 1 cup of all-purpose flour, use 1 cup and 2 tablespoon of cake flour. Buttermilk – If you don’t have any buttermilk at hand, make a quick substitute. Add 1 tablespoon of white vinegar or lemon juice to a 1 cup measuring cup. Top off with milk and let sit for a couple of minutes. Then use as directed in the recipe. Berries – Use a mixture of fresh blueberries, raspberries and blackberries for a mixed berry lemon loaf. You can also try just using blueberries or blackberries instead of the raspberries. INSTRUCTIONS If you’d like to print this recipe, scroll down to the recipe card where you can print the recipe or have it scaled to double or triple. You’ll also find nutrition information. Jump to Recipe TOOLS AND SUPPLIES NEEDED: 9×4 inch loaf panOptional: parchment paperlemon zester (or box grater)mixing bowlswhisk hand mixerspatulacooling rack PREHEAT OVEN: Preheat your oven to 350ºF. PREPARE PAN: Prepare a 9×4 inch loaf pan. Spray your bread pan with non-stick cooking spray or line it with parchment paper. COMBINE DRY INGREDIENTS: In a large bowl, stir together the dry ingredients: all-purpose flour, baking powder, and salt. Set aside. KITCHEN TIPMake sure your teaspoon is leveled off when adding your baking powder. Do not add extra baking powder. COMBINE BUTTER AND SUGAR: In a large bowl, combine softened butter and granulated sugar. MIX: Using a hand mixer, beat together the butter and sugar until light and fluffy. ADD EGGS: Add both eggs to the butter and sugar mixture and beat until well combined. ADD OTHER WET INGREDIENTS: Mix in the buttermilk, lemon juice, lemon zest and vanilla extract just until combined. TOSS RASPBERRIES: In a small bowl, toss raspberries with 1 tablespoon of flour to coat. KITCHEN TIPUse a mixture of fresh blueberries, raspberries and blackberries for a mixed berry lemon loaf. COMBINE WET AND DRY INGREDIENTS: With a spatula, fold the wet ingredients into the dry ingredients. Mix until the batter is almost combined. ADD RASPBERRIES: Add flour coated raspberries to the batter and fold in gently. POUR INTO PAN: Pour raspberry lemon batter into the prepared pan. BAKE: Bake for 45-55 minutes or until a toothpick is inserted and comes out with only a few moist crumbs on it. KITCHEN TIPWhen inserting a toothpick to determine if the bread is cooked completely and it still has gooey batter on it, then it is not quite done yet. It is best to test near the center of the bread to get the best representation of doneness. KITCHEN TIPWhen you check the bread at the 45 minute mark, and it is not done but beginning to get overly brown on top, loosely tent with foil until it is completely cooked. REMOVE FROM THE OVEN: Remove the loaf cake from the oven and let cool in the pan for about 10 minutes. Then remove the quick bread from the pan and let cool completely on a wire rack. MAKE THE GLAZE: Mix powdered sugar and 2 tablespoons of lemon juice to make the glaze. KITCHEN TIPFor a less lemony taste, use water in the glaze instead of lemon juice. GLAZE LOAF: Once the raspberry lemon bread is completely cool, drizzle the top with your glaze. KITCHEN TIPIf you add the glaze before the bread is completely cool, it will melt and soak into the loaf. For a nice white glaze drizzle, wait till your bread has cooled completely before adding it. STORAGE TIPS Counter: Raspberry lemon bread can be stored in an airtight container or zip top bag for 2-3 days. Freeze: Raspberry lemon loaf can be frozen in a Ziploc freezer bag or an airtight plastic container for up to 3 months. Defrosting: Let the raspberry lemon quick bread sit at room temperature for a couple of hours or overnight. RELATED RECIPES While we love raspberry lemon quick bread we also love some of these other recipes and think you will as well. LEMON BREAD – Moist and fluffy lemon quick bread that is bursting with citrus flavor. CHOCOLATE RASPBERRY MUFFINS – Delicious chocolate muffins with a gooey molten center. The perfect combination of chocolate and raspberries. CHOCOLATE RASPBERRY TRUFFLES – Coming together quickly using only 6 ingredients, these decadent chocolate delights are an amazing treat. CHOCOLATE RASPBERRY CREPES – An indulgent combination of rich chocolate flavor and fresh raspberries and cream. Chocolate Chip Muffin With Molten Chocolate Raspberry Center Rich chocolate muffin with a molten center filled with a chocolate raspberry truffle. Topped with raspberries and ganache these delicious muffins please everyone. See Recipe FREQUENTLY ASKED QUESTIONS How do I keep my raspberry lemon loaf from sinking in the middle?To avoid the disappointment of a sunken quick bread, make sure you measure out all the ingredients correctly, especially the baking powder. Be careful not to overmix the batter, because this can lead to a dense and unevenly baked loaf. Also make sure you do not underbake your bread. Insert a toothpick into the center of the bread and only if it comes out clean (or with a few moist crumbs stuck to it) you can remove the loaf from the oven. How do I zest a lemon without a lemon zester?It’s not a problem if you don’t own a lemon zester. You can also use the fine side of a box grater to rub off the lemon zest. Another way to zest a lemon is using a vegetable peeler. First, peel off very thin slices of lemon peel (avoid the white part) and then chop the lemon peel finely on a cutting board with a knife. Can I use frozen raspberries in this quick bread recipe?Yes, you can try frozen raspberries instead of fresh ones. It is important NOT to defrost the berries before adding them to the batter. Toss the frozen berries with a tablespoon of flour before adding them to the batter. You might have to increase the baking time of the loaf bread by a couple of minutes. quick bread, raspberry 5 from 28 votes Raspberry Lemon Bread Author Andrea + Stef Course Bread, Dessert Cuisine American Prep Time 15 minutes minutes Cook Time 55 minutes minutes Print Pin Rate 8 slices (1 loaf) A delicious lemon quick bread with fresh raspberries baked into it and topped with a zingy and sweet lemon glaze. Cook ModePrevent your screen from going dark Equipment9×4 inch loaf pan Optional: parchment papermixing bowlslemon zester or box graterwhiskhand mixerspatulacooling rack Ingredients 1x2x3xQuick bread ingredients:▢ 2 cups all-purpose flour▢ 1½ tsp baking powder▢ ½ tsp salt▢ ½ cup unsalted butter softened▢ 1 cup granulated sugar▢ 2 large eggs▢ ¾ cup buttermilk▢ 1 tablespoon lemon juice freshly squeezed▢ 1 tbsp lemon zest▢ 1 teaspoon vanilla extract▢ 1 cup fresh raspberries▢ 1 tablespoon flourGlaze ingredients:▢ 1 cup powdered sugar▢ 2 tablespoon lemon juice InstructionsPreheat your oven to 350ºF.Prepare a 9×4 inch loaf pan. Spray your bread pan with non-stick cooking spray or line it with parchment paper.In a medium bowl, combine all-purpose flour, baking powder and salt. Set aside. In a large bowl, combine the softened butter and granulated sugar. Using a hand mixer, beat together the butter and sugar until light and fluffy. Add both eggs to the butter and sugar mixture and beat until well combined. Mix in the buttermilk, lemon juice, lemon zest and vanilla extract. In a small bowl, toss raspberries with 1 tablespoon of flour to coat. With a spatula, fold the wet ingredients into the dry ingredients. Mix until the batter is almost fully combined. Add raspberries to batter and fold in gently. Pour batter into the prepared pan. Bake for 45-55 minutes or until a toothpick is inserted and comes out with only a few moist crumbs on it.Remove from the oven and let cool in the pan for about 10 minutes. Then remove the bread from the pan and let cool completely on a cooling rack. Mix powdered sugar and 2 tabelspoons of lemon juice to make the glaze. Once the bread is completely cool, drizzle the top with your glaze. Slice and serve. NotesIf you want less of a lemon flavor, add water to the glaze instead of lemon juice. Use a mixture of fresh blueberries, raspberries and blackberries for a mixed berry lemon loaf. If the top of the bread begins to get too dark while baking, loosely tent foil over the top while in the oven. If you add the glaze before the bread is completely cool, it will melt and soak into the loaf. For a nice white glaze drizzle, wait till your bread has cooled completely before adding. NutritionCalories: 415kcal | Carbohydrates: 68g | Protein: 6g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 267mg | Potassium: 115mg | Fiber: 2g | Sugar: 42g | Vitamin A: 457IU | Vitamin C: 7mg | Calcium: 90mg | Iron: 2mg Did you create this? Share it on Instagram and follow us on Pinterest for more cleverly simply recipes. Email Recipe Pin Recipe Share Recipe PinShareTweet
Kim says May 13, 2022May 13, 2022 at 1:41 am So incredibly yummy! Just love the combo of raspberry and lemon. Definitely making this regularly! Reply
veenaazmanov says May 13, 2022May 13, 2022 at 2:47 am Raspberry makes it special for sure and this is the best Tea Time Bread option too. Reply
Jill says May 13, 2022May 13, 2022 at 3:34 am I love raspberry and lemon together. This bread was fantastic, thank you!! Reply
Ieva says May 13, 2022May 13, 2022 at 5:52 am I live in the UK, and buttermilk isn’t all that common to use in baking here (not sure why?), but now I’ve tried it – oh my! The texture of this cake was next level, and I think buttermilk had something to do with it 🙂 Brilliant recipe, and so easy to make too! Thanks! Reply
Amanda Wren-Grimwood says May 13, 2022May 13, 2022 at 7:16 am Raspberry and lemon is such a delicious combination. This bread looks gorgeous! Reply
Glenda says May 13, 2022May 13, 2022 at 9:48 pm What a scrumptious summery combination. The lemon and raspberry pair beautifully! We gobbled up the whole batch. Thanks for sharing! Reply
Karen says April 7, 2023April 07, 2023 at 7:04 pm Excellent recipe. I used two packs of raspberries which is 12 oz, and it didn’t seem to be too much. The more raspberries the better! The batter did give me a slightly more than I needed for one love though. I put the rest in a small loaf pan. And my microplane was old so I bought a new one which I highly recommend. So much easier to zest the lemon. Reply
A Food lover says March 10, 2024March 10, 2024 at 9:39 pm Excellent recipe. I’m not a big fan of lemon, but the lemon flavor is subtle and not over powering. It tastes excellent with the raspberry. I’ve done the lemon raspberry multiple times and today I’m trying this recipe with orange to replace the lemon. The batter already tastes delicious! Can’t wait to try this version. Reply