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- 1 cup fresh raspberries - 1 cup granulated sugar - 1/2 cup unsalted butter - 2 large eggs - 1/4 cup fresh lemon juice - 1 tablespoon lemon zest - 1 1/2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1/2 cup buttermilk - Powdered sugar for dusting (optional) This Lemon Raspberry Loaf is bright and tasty. The fresh raspberries add a burst of flavor. You can find these at your local market. Use ripe, plump berries for the best taste. Granulated sugar sweetens the loaf. It helps balance the tartness of the lemon. Unsalted butter gives the loaf a rich, creamy taste. Make sure it is softened to mix well. You need two large eggs for structure. They help the loaf rise and stay fluffy. Fresh lemon juice adds a zesty kick. Lemon zest enhances the flavor with its oils. All-purpose flour provides the base. It gives the loaf its shape and texture. Baking powder and baking soda help it rise. Use them in the right amounts for the best results. Salt is key in baking. It brings out the other flavors. Buttermilk adds moisture and a slight tang. It makes the loaf tender and delicious. Lastly, powdered sugar is optional for dusting. It adds a lovely touch to the final loaf. Now that you have all the ingredients, you are ready to bake! {{ingredient_image_1}} 1. Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan. Line it with parchment paper for easy removal. 2. In a large bowl, cream together 1/2 cup softened butter and 1 cup granulated sugar. Mix until light and fluffy, about 5 minutes. 3. Beat in 2 large eggs, one at a time. Blend well after each addition. Then, add 1/4 cup fresh lemon juice and 1 tablespoon lemon zest. Mix until well combined. 1. In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. 2. Gradually add the dry mixture to the wet mixture. Alternate with 1/2 cup buttermilk. Mix until just combined. Be careful not to over-mix. 1. Gently fold in 1 cup fresh raspberries. Try to keep their shape as much as possible. 2. Pour the batter into the prepared loaf pan. Smooth the top with a spatula. 3. Bake in the preheated oven for 50-60 minutes. Check if a toothpick inserted in the center comes out clean. 1. Allow the loaf to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. 2. Once cooled, dust the top with powdered sugar if you like. Slice and serve! To make the best Lemon Raspberry Loaf, avoid over-mixing. Mix the batter just until the ingredients blend. This keeps your loaf light and fluffy. Over-mixing can make it dense and tough. Ensure even baking by rotating your loaf pan halfway through baking. Ovens can have hot spots. By turning your pan, you help the loaf bake evenly. If you don’t have buttermilk, you can use milk mixed with lemon juice. Just add one tablespoon of lemon juice to one cup of milk. Let it sit for a few minutes. This gives you a great substitute. Frozen raspberries work well too. They can save you time and still taste great. Just fold them in gently, as they may break apart more easily. For extra flavor, consider adding dark chocolate chips or nuts. Both can give a nice twist to your loaf. You can also top the loaf with a lemon glaze for extra sweetness. Lemon and raspberry pair well with mint or basil. Try adding fresh herbs as a garnish. They can elevate the dish's look and taste. Pro Tips Use Fresh Raspberries: Fresh raspberries provide the best flavor and texture for this loaf. If using frozen, thaw and drain them well to avoid excess moisture. Room Temperature Ingredients: Ensure your butter and eggs are at room temperature for better emulsion, leading to a lighter and fluffier loaf. Don’t Overmix: Mix the batter until just combined to prevent a dense loaf. A few lumps are perfectly fine! Cool Completely: Allow the loaf to cool completely before slicing to ensure cleaner cuts and better texture when serving. {{image_2}} You can switch up the flavors in your lemon raspberry loaf. Try adding blueberries or strawberries for a fruity twist. These berries bring a new taste and color to the loaf. Just fold them in gently, so they don’t break apart. Citrus zest variations are another fun option. You can use lime or orange zest instead of lemon. This change gives the loaf a fresh and bright flavor. Each citrus fruit adds its own unique taste and aroma. If you need a gluten-free option, use a gluten-free flour blend. Many brands make blends that work well for baking. Just ensure the blend includes a binder like xanthan gum. This helps your loaf rise and stay soft. For vegan adaptations, swap the eggs with flax eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for a few minutes to thicken. Also, replace the buttermilk with a plant-based milk and vinegar mixture. This way, everyone can enjoy this tasty treat. Pair your lemon raspberry loaf with a nice drink. A cup of tea or coffee complements the flavors well. You can also serve it with a scoop of vanilla ice cream for a sweet touch. This loaf is perfect for many occasions. It works well at brunch, tea parties, or family gatherings. You can even enjoy a slice for a simple afternoon snack. Everyone will love its bright flavors and moist texture! To keep your Lemon Raspberry Loaf fresh, store it in a cool place. You can keep it at room temperature for up to three days. Make sure to wrap the loaf in plastic wrap or foil. This protects it from drying out. If you want it to last longer, store it in the fridge. In the fridge, it can stay good for about a week. Just remember to wrap it well to avoid any odors from other foods. You can also freeze the unbaked batter for later use. To do this, pour the batter into a freezer-safe container or bag. Make sure to seal it tightly. Label it with the date for easy tracking. The batter can freeze well for up to three months. When you’re ready to bake, thaw it in the fridge overnight. For reheating, bake it straight from frozen. Just add about 10-15 minutes to the baking time. Check it with a toothpick to ensure it’s done. This way, you can enjoy a fresh loaf anytime! Can I use frozen raspberries for the recipe? Yes, you can use frozen raspberries. Just let them thaw first. They may be softer, so handle gently. This allows the raspberries to mix well without breaking apart too much. What can I substitute for lemon juice? If you don't have lemon juice, try lime juice. You can also use vinegar mixed with water. The taste will change slightly, but your loaf will still be tasty. How do I know when the loaf is done baking? Check the loaf after 50 minutes. Insert a toothpick in the center. If it comes out clean, the loaf is done. If batter sticks, bake for a few more minutes. Can I make mini loaves instead of one large loaf? Absolutely! Just divide the batter among mini loaf pans. Reduce baking time to about 30-40 minutes. Check with a toothpick to ensure they are cooked through. How long will the Lemon Raspberry Loaf last? The loaf lasts for about 3-4 days at room temperature. If you refrigerate it, it can last up to a week. Be sure to cover it to keep it fresh. This blog post covered how to make a delicious Lemon Raspberry Loaf. It listed fresh ingredients and simple steps. You learned the process from mixing the batter to cooling the loaf. Tips to enhance flavor and variations were shared. In conclusion, baking this loaf is fun and rewarding. You can adjust it to your taste easily. Enjoy experimenting with flavors and sharing it with others. Happy baking!

Zesty Lemon Raspberry Loaf

A deliciously moist loaf cake bursting with fresh raspberries and zesty lemon flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 10
Calories 200 kcal

Ingredients
  

  • 1 cup fresh raspberries
  • 1 cup granulated sugar
  • 0.5 cup unsalted butter, softened
  • 2 large eggs
  • 0.25 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 0.5 cup buttermilk
  • to taste powdered sugar for dusting (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line it with parchment paper for easy removal.
  • In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 5 minutes.
  • Beat in the eggs, one at a time, blending well after each addition. Add in the fresh lemon juice and lemon zest, mixing until fully incorporated.
  • In another bowl, whisk together the flour, baking powder, baking soda, and salt.
  • Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Mix until just combined; be careful not to over-mix.
  • Gently fold in the raspberries, preserving their shape as much as possible.
  • Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
  • Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the loaf to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
  • Once cooled, dust the top with powdered sugar if desired. Slice and serve!

Notes

Dust with powdered sugar for an extra touch.
Keyword dessert, lemon, loaf cake, raspberry