Raspberry Lemon Loaf

Zingy Raspberry Lemon Loaf studded with plump raspberries and bursting with lemony flavor is sure to be a hit anytime of the year. With abundance of raspberries this time of year there is really no reason not to make this loaf. Well I guess that is unless you don’t want to indulge in a slice of this super-moist, lemony, melt in your mouth treat. But that wouldn’t be the case, would it? 😉 This loaf is based off of two of my absolute favorite bread recipes, the Lemon Blueberry Loaf and the Lemon Loaf. Seriously if you have not tried either of them you are truly missing out! This delicious raspberry lemon loaf is made with plump raspberries, freshly squeezed lemon juice and lemon zest. Once it comes out of the oven we hit it with another blast of lemony goodness by lightly brushing it with a lemon syrup. Serve this loaf anytime of the day for a treat that will keep you coming back for more.

Raspberry Lemon Loaf

Yield: 1 (9 inch) loaf


For the Loaf:
1 ½ cups all-purpose flour + 1 tablespoon all-purpose flour, divided
2 teaspoons baking powder
1/4 teaspoon kosher salt
1 cup low-fat buttermilk
1 ¼ cups sugar
3 large eggs
2 teaspoons grated lemon zest (approximately 2 lemons)
1/2 teaspoon vanilla extract
1/2 cup vegetable oil
1 1/4 cups raspberries, fresh or frozen, thawed and rinsed, divided

For the Raspberry Topping:
1/2 tablespoon lemon juice
1/2 tablespoons framboise liqueur or water
1/2 tablespoons sugar

For the Lemon Syrup:
1/3 cup freshly squeezed lemon juice
1/3 cup sugar


Preheat the oven to 350 degrees F. Grease bottom and sides of one 9 x 5-inch loaf pans; dust with flour, tapping out excess.
In a medium bowl, sift together flour, baking powder and salt; set aside.
In a large bowl, whisk together the buttermilk, sugar, eggs, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients.
In a separate bowl, mix 1 cup of raspberries with the remaining tablespoon of flour, and fold them very gently into the batter. Pour into prepared loaf pan.
In a small blender, blend the lemon juice, remaining ¼ cup raspberries, framboise liqueur, and sugar. Blend until smooth. Strain through a fine mesh strainer to remove seeds and drizzle lightly on top of the batter. Use a toothpick to swirl into the batter.
Bake 50 to 55 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Let cool in the pans for 10 minutes before removing loaf to a wire rack on top of a baking sheet.
While the loaf is cooling, make the lemon syrup in a small saucepan over medium heat. Stir together the lemon juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from the heat; set aside.
Use a toothpick to poke holes in the tops and sides of the warm loaf. Brush the top and sides of the loaf with the lemon syrup. Let the syrup soak into the cake and brush again. Let the cake cool completely.

Source: adapted from Kitchen Confidante, originally adapted from Ina Garten

One Year Ago: Strawberry Chocolate Chip Muffins 

27 Responses to “Raspberry Lemon Loaf”

  1. #
    chicaandaluza — July 23, 2011 @ 10:58 am

    Sob 🙁 can´t get raspberries in Andalucia….and I love them. This recipe looks so lovely!

  2. #
    Junia @ Mis Pensamientos — July 23, 2011 @ 11:16 am

    this sounds fabulous! love the flavors of raspberry and lemon together!

  3. #
    Rufus' Food and Spirits Guide — July 23, 2011 @ 5:02 pm

    Looks wonderful. Raspberries and lemons are such a good combo. Thanks for the blueberry link too.

  4. #
    Maris (In Good taste) — July 23, 2011 @ 7:07 pm

    Love the raspberries and lemon combination. This looks very delicious

  5. #
    Mandy@Withmilkandflour — July 24, 2011 @ 4:16 am

    This raspberry and lemon loaf looks wonderful, perfect with an afternoon cup of tea!

  6. #
    zoom yummy — July 24, 2011 @ 1:25 pm

    Oh, yum, this looks like a wonderful recipe! Just perfect for summer. Great photos! 🙂 Petra

  7. #
    Shelby Ruttan — July 24, 2011 @ 3:04 pm

    This looks yummy! I’ve pinned it so I can come back and make this one! 🙂

  8. #
    Jenny — July 24, 2011 @ 5:41 pm

    How amazing, I love the mix of raspberry and lemon

  9. #
    Erin — July 25, 2011 @ 10:07 am

    I love a good loaf with fresh fruit!

  10. #
    Megan Chromik — July 25, 2011 @ 7:22 pm

    This looks so good! I’m kind of wishing I had gotten raspberries at the farmers market now.

  11. #
    BreAna {Sugar and Spice and All Things Iced} — July 26, 2011 @ 11:52 am

    This looks delicious! I love raspberries and lemons! Definitely going make some this weekend when I visit my parents. They have a large raspberry patch and I am always looking for ways to use them. 🙂

  12. #
    Steve — July 26, 2011 @ 4:43 pm

    Just looking at this made me sit up at attention. I resisted licking my screen but it was hard!

  13. #
    Heather Flynn — July 26, 2011 @ 9:28 pm

    I just finished making this; I used frozen raspberries. I found that they went mushy at the bottom of the pan, but the flavors are fantastic! I think I’ll try it again but with fresh berries and hope they mushy-ness is fixed.

    • Christina replied: — July 27th, 2011 @ 10:41 am

      I am sorry to hear that the raspberries were mushy. 🙁 Did you add the raspberries in completely frozen or thawed? I hope it works out for you with the fresh raspberries. Come back and let me know how it turns out for you if you end up trying it again. 🙂

  14. #
    creativkitchen — July 27, 2011 @ 1:40 pm

    Mmmm…..I love the lemon and raspberry combination!! I have the perfect lemon raspberry muffin on my blog. My girls devour them everytime (well, and me too!!). Thanks for sharing this stumble with me 🙂 LOVE SU!!

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  16. #
    christischirps — February 1, 2012 @ 1:43 pm

    Love this recipe! I have an amazing lemon blueberry loaf recipe, too. You’re right, that is such a scrumptious treat!

    Your photos are so pretty! I can’t wait to make this soon!


  17. #
    Kathy Brady-O'Brien — April 11, 2012 @ 10:09 am

    OMG this looks tasty! think i’ll have to try this!

  18. #
    Yaz — May 10, 2012 @ 4:06 pm

    This was delicious! But my fresh raspberries sank to the bottom and the loaf came apart:( I didn’t even use the whole amount of raspberries. I made the lemon blueberry yogurt loaf and it came out beautiful. Oh well, it’s ugly but good:)

  19. #
    Raven — May 10, 2012 @ 5:17 pm

    This looks great! It is super firm too. My recipe breaks apart too much, I am planning on making yours soon! Thanks

  20. #
    Jodie — July 16, 2012 @ 1:10 pm

    I just made this with fresh raspberries from my yard and it was sooooo good!!! Thanks for sharing 🙂 I didnt do the lemon syrup though but it is still so good and still lots of lemon flavour. YUMMO!

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  23. #
    Morgan — June 4, 2014 @ 2:20 am

    Like heather, I too found that the raspberries were very mushy and all on the bottom. The bottom actually fell apart a lot because of that. I used fresh berries. However the bread was still delicious!!!!!!

  24. #
    Morgan — June 4, 2014 @ 11:04 pm

    This was delicious!! The raspberry’s all sunk to the bottom making the bottom too moist & unsteady while getting it out of the pan or moving it. Maybe <10 berries will help. Also don't skimp on the glaze, it makes this yummy bread even yummier!!!!

  25. #
    Jeanne — December 8, 2014 @ 5:02 pm

    If using frozen fruit should it be added frozen? How about fresh that’s been frozen? Also for the raspberry topping there’s no raspberries in it, is that right? Looks delicious!

    • Christina replied: — December 10th, 2014 @ 6:34 am

      Hi Jeanne,

      If using frozen raspberries, use without thawing to avoid discoloring the batter. For the topping you add the remaining 1/4 cup of raspberries. If you give it a try I would love to hear how it turns out! 🙂

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