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.

Delicious and refreshing!

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.

What a scrumptious summery combination. The lemon and raspberry pair beautifully! We gobbled up the whole batch. Thanks for sharing!

Raspberry and lemon is such a delicious combination. This bread looks gorgeous!

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!

I love raspberry and lemon together. This bread was fantastic, thank you!!

Raspberry makes it special for sure and this is the best Tea Time Bread option too.

So incredibly yummy! Just love the combo of raspberry and lemon. Definitely making this regularly!