This lemon raspberry loaf cake has moist crumbs, is tender, and is topped with a raspberry glaze. Both fresh raspberries and bright lemon flavor can be tasted with every bite, making it a perfect treat to make for springtime and summer!
This post is sponsored by Lifeway. However, all thoughts and opinions are my own. Thank you for supporting the brands that make Ginger Snap's Baking Affairs possible!
This lemon raspberry bread is a one bowl recipe that is super simple to make. The raspberry glaze on top is naturally colored thanks to the fresh berries.
With the combination of lemon and raspberry, the whole loaf tastes and smells like raspberry lemonade!
Looking for more raspberry desserts? Then check out these: raspberry pop tarts, chocolate raspberry cupcakes, and raspberry donuts.
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Why You'll Love This Loaf Cake
- It's made in one large bowl; no hand mixer needed.
- Both lemon juice and lemon zest are used.
- The pink glaze is made with fresh raspberries.
- The cake is soft, tender, and sturdy.
- It's easy to decorate by pouring the glaze directly over the top of the cake once cooled!
For even more lemon flavor, you could replace the raspberry icing with my quick and easy lemon curd recipe.
To me, the cake batter has the best lemon flavor because both lemon juice and lemon zest are used.
If you were to make any recipe this season, I highly recommend this raspberry lemon loaf cake!
Using Lifeway Kefir
Lifeway Kefir is a cultured dairy product that is 99% lactose-free, gluten-free, and made with natural ingredients. It's also packed full with protein, calcium, and active probiotic cultures.
I love using Lifeway Kefir in my baked goods! Not only does it add moisture and tenderness, but I also feel good about serving it to my family and friends.
I used Lifeway Kefir Plain Whole Milk, but you could also use an assortment of other flavors in this quick bread. Check out all of their amazing products here.
If you want even more recipe suggestions, check out these Oreo pop tarts and lemon poppy seed cupcakes I made using Lifeway Kefir too!
Ingredients Needed
Here are some notes on the ingredients we'll be using. For the full ingredients list, look at the recipe card below.
- Yogurt: I used vanilla, but you could also use plain, greek yogurt, or even sour cream.
- Oil: This adds moisture to the bread. Use either canola or vegetable oil.
- Lifeway Kefir Organic Plain Whole Milk: This adds moisture and makes the loaf cake super tender and soft. You could also use Lifeway Kefir Vanilla Milk.
- Lemons: You'll need both the juice and the zest from one large lemon.
- Raspberries: I used fresh, but you could also use frozen raspberries.
- Flour: I used all-purpose flour.
Instructions
Here are the step by step instructions on how to make this raspberry lemon bread with raspberry glaze.
Step 1: Wet ingredients. In a large bowl, whisk together the yogurt, oil, kefir milk, eggs, lemon juice, lemon zest, and vanilla extract until fully combined.
Step 2: Dry ingredients. Add in the flour, sugar, baking powder, and salt and use a rubber spatula to fold everything together until combined.
Step 3: Add the raspberries. In a small bowl toss the raspberries with 1 tablespoon of flour. Then fold into the batter.
Step 4: Bake. Pour the batter into the prepared pan and bake for 50-60 minutes, or until lightly golden brown and cooked through in the middle.
PRO TIP! Baking time may vary depending on your oven. So check your loaf after 50 minutes.
Raspberry Icing
Once the bread has cooled, make the icing.
Using a food processor or blender, puree the raspberries. Push the pureed berries through a sieve over a small bowl in order to remove the seeds.
Whisk in the powdered sugar and lemon juice until combined. The glaze should be just thin enough to drizzle, but also thick enough to set up on the bread.
Pour the glaze over the cooled bread and allow it to set for 10 minutes before slicing and serving.
Storage Tips
Keep any leftover slices in an airtight container in the refrigerator for up to 5 days.
You could also use plastic wrap to cover the entire bread pan before placing it into the refrigerator.
Expert Baking Tips
- Bread Pan: Line a 9×5-inch loaf pan with parchment paper and then non-stick spray. I like to create “handles” with my parchment paper that hangs slightly over the sides of the pan. This makes it extremely easy to remove the bread.
- Room Temperature Ingredients: It's very important that the yogurt, eggs, and milk are at room temperature so they'll incorporate into the batter more smoothly. The texture won't be the same if they're cold, so I recommend removing these ingredients from the refrigerator 1 hour before baking.
- Folding: When we are ready to combine the wet and dry ingredients we will “fold” them together just until you see no more white flour. Folding: This means we carefully combine our ingredients without stirring or beating.
- Raspberries: Tossing the raspberries in all purpose flour helps the berries not to sink while baking.
Recipe FAQs
Yes you can! Just be sure to coat them in flour before folding into the batter.
Absolutely! You could make a lemon icing instead. Check out my lemon blueberry bread to see how to make the lemon drizzle.
This can happen if your baking powder is expired or you overmixed your cake batter.
If you made this recipe, please leave a comment and star rating below. I love hearing from you! Also, please tag me on Instagram and check out my Pinterest for even more recipe ideas.
It brings me so much joy to see you make my recipes. 🙂
Happy Baking!
More Quick Breads
📖 Recipe
Lemon Raspberry Loaf Cake with Glaze
Equipment
- 9x5-Inch Bread Pan
- Mixing Bowl
- Whisk
- Rubber Spatula
Ingredients:
Lemon Raspberry Loaf
- ½ cup yogurt (plain or vanilla), room temperature
- ½ cup vegetable oil (or canola)
- ⅓ cup Lifeway Kefir Organic Plain Whole Milk, room temperature
- 2 large eggs, room temperature
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- 1 cup sugar
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 cup fresh raspberries + 1 tablespoon flour
Raspberry Glaze
- ½ cup raspberries, pureed
- 1 cup + 2 tablespoons powdered sugar
- 1 tablespoon lemon juice
Instructions:
- Preheat the oven to 350 degrees and line a 9x5-inch bread pan with parchment paper, creating "handles" that hang over the sides. Then spray the pan with non-stick spray.
Lemon Raspberry Loaf
- In a large bowl, whisk together the yogurt, oil, kefir milk, eggs, lemon juice, lemon zest, and vanilla extract until fully combined. Add in the flour, sugar, baking powder, and salt and use a rubber spatula to fold everything together until combined.
- In a small bowl toss the raspberries with 1 tablespoon of flour. Then fold into the batter.
- Pour the batter into the prepared bread pan and bake for 50-60 minutes, or until lightly golden brown and cooked through in the middle. Use a toothpick to check the center of the bread (it should come out clean with a few crumbs).
- Cool for 1 hour before making the glaze.
Raspberry Glaze
- Using a food processor or blender, puree the raspberries. Push the pureed berries through a sieve over a small bowl in order to remove the seeds.
- Whisk in the powdered sugar and lemon juice until combined. The glaze should be just thin enough to drizzle, but also thick enough to set up on the bread. Pour the glaze over the cooled bread and allow it to set for 10 minutes before serving.
- Keep any leftover slices in an airtight container in the refrigerator for up to 5 days.
Notes:
- Bread Pan: Line a 9×5-inch loaf pan with parchment paper and then non-stick spray. I like to create “handles” with my parchment paper that hangs slightly over the sides of the pan. This makes it extremely easy to remove the bread.
- Room Temperature Ingredients: It's very important that the yogurt, eggs, and milk are at room temperature so they'll incorporate into the batter more smoothly. The texture won't be the same if they're cold, so I recommend removing these ingredients from the refrigerator 1 hour before baking.
- Folding: When we are ready to combine the wet and dry ingredients we will “fold” them together just until you see no more white flour. Folding: This means we carefully combine our ingredients without stirring or beating.
- Raspberries: Tossing the raspberries in all purpose flour helps the berries not to sink while baking.
Lemon and raspberries pair perfectly together! I love the raspberry glaze on top and how lemon forward the loaf is.