This raspberry lemon loaf is a visually stunning dessert. Bejewelled with bright red raspberries and drenched in a lush lemon glaze. It is a vibrant and refreshing cake that is an all-around perfect treat for springtime.
Packing a punch of lemony flavor, this cake has a lovely texture that is moist but not too dense. The tartness of the lemon pairs perfectly with the subtle sweetness of the raspberries, making this an addicting and wonderfully satisfying cake.
For more lemon desserts, try my lemon poppy seed cookies with lemon glaze, these incredibly chewy and delicious easy lemon blondies, my lemon meringue cheesecake, and for a refreshing drink, try my lemon drop cocktails, too!
Jump to:
Starbucks Copycat Lemon Loaf
This recipe is based on the infamous Starbucks lemon loaf.
And if a copycat recipe for Starbucks lemon loaf is what you are after, then all you have to do is leave out the raspberries (we won't tell anyone!), and I swear it tastes exactly the same!
Summarize and Save This Recipe Using:
Raspberry Lemon Loaf Ingredients
- Pure Lemon Extract - make sure to use pure lemon extract, not lemon oil. Lemon oil is a lot stronger, and you will not get good results.
- Raspberries - you can use fresh or frozen raspberries in this recipe. I have tested this recipe with both.
- Confectioners' Sugar - Confectioners' sugar is also known as icing sugar or powdered sugar.
A full ingredient list with the exact quantities can be found in the recipe card below.
Lemon Loaf Flavour Variations
- Plain Lemon Loaf- Leave the berries out and enjoy a deliciously moist lemon cake with the perfect lemon glaze.
- Other Berries- Any fresh or frozen berries may be substituted for the raspberries in this recipe.
- Poppy Seed Lemon Loaf- Poppy seeds add a deliciously nutty flavour to baking recipes. Try adding 3 tablespoons of poppy seeds to this lemon loaf for a delicious and visually stunning poppy seed lemon loaf!
- Coconut Lemon Loaf- Transport yourself to the tropics by transforming this lemon loaf into a tropical paradise dessert. To make this a coconut lemon loaf, use melted coconut oil in place of the vegetable oil, replace the vanilla yogurt with coconut yogurt, and add ½ cup of shredded coconut to the batter, stir it in right before adding the raspberries.
How To Make Raspberry Lemon Loaf
This raspberry lemon loaf can stand alone as one of the best lemon loaf recipes I have ever eaten.
A lemon loaf is generally easy to make. As long as you know how to whisk batter and fold in berries, you will be able to achieve perfect results!
This is an easy-to-intermediate recipe.
Step 1- Stir. In a small bowl, stir together all of the dry ingredients.
Step 2- Whisk. In a large mixing bowl, combine the eggs and sugar, whisking vigorously to combine.
Save This Recipe! 💌
We'll email this post to you, so you can come back to it later!
Step 3- Whisk again. Into the egg and sugar mixture, add the vanilla yogurt, vegetable oil, pure lemon extract, vanilla extract and lemon zest. Whisk until combined.
Step 4- Stir. Add the dry ingredients into the batter and, using a sturdy spoon, stir until there are no dry bits left.
Step 5- Fold. Add the raspberries to the batter and gently fold, just until they are combined.
Step 6- Pour. Pour the batter into the prepared loaf pan and bake for 55-60 minutes until golden brown.
Step 7- Bake. The lemon loaf is done when a toothpick inserted into the center of the cake comes out clean. If there is still batter on the toothpick, bake in 3-5 minute increments, checking in between.
Let the raspberry lemon loaf cool completely before removing it from the loaf pan.
To remove the cake from the loaf pan, place a wire rack on top of the loaf pan, firmly grasp both the wire rack and the loaf pan and flip it upside down. Gently tap the bottom of the loaf pan until the loaf releases. Remove the loaf pan and carefully flip the lemon loaf right side up.
Wrap the cooled raspberry lemon loaf tightly in plastic wrap and refrigerate it for a minimum of 30 minutes or up to overnight before adding the lemon glaze.
Making The Lemon Glaze
To make the lemon glaze, you will need a small bowl. Add the confectioners' sugar and 2 teaspoons of lemon juice to the bowl, and stir until the lemon glaze is smooth.
Add additional lemon juice as needed (½ teaspoon at a time) until the glaze is a smooth, thick consistency. You still want the glaze to be thick so it doesn't all run off your lemon loaf.
Once your glaze is a smooth and creamy consistency, drizzle it over the top of the raspberry lemon loaf. Return it to the refrigerator for a minimum of 30 minutes to set, and then you are done!
Once the lemon loaf has set and the icing has hardened, slice it up and enjoy!
Recipe Tips
- If you are using frozen raspberries, you may need to increase the baking time by 5-10 minutes.
- The key to achieving the perfect glazed lemon loaf is ensuring that the lemon loaf is completely cool and cold before adding the glaze. If the loaf is not fully cooled, it will melt the glaze and make it thin and runny.
How to Store Leftovers
Leftover lemon loaf can be stored in an airtight container for up to 5 days in the refrigerator or up to 3 days at room temperature. To help maintain moisture, wrap the cut end of the loaf with plastic wrap before placing it in an airtight container or bag.
Frequently Asked Questions
Yes! Absolutely. To turn this into a raspberry lemon cake, double the recipe and use a bundt pan for baking (make sure to grease the pan very well with butter or cooking spray).
The baking time will need to be adjusted, depending on the size and shape of your bundt pan. Check it frequently during the baking time and bake until a toothpick inserted into the center comes out clean.
More Spring-Inspired Dessert Recipes
If you made this Raspberry Lemon Loaf or any other recipe on my website, please leave a 🌟 star rating, a 💬 comment and share it on Pinterest, Instagram and Facebook!
📖 Recipe
Raspberry Lemon Loaf
↑ click the stars to rate this recipe ↑
Print Recipe Pin RecipeIngredients
- 1 ½ cups All Purpose Flour
- 2 teaspoons Baking Powder
- ½ teaspoon Kosher Salt
- 1 cup Sugar
- 2 Large Eggs
- 1 Egg Yolk
- ¾ cup Vanilla Yogurt
- ½ cup Vegetable Oil
- 2 teaspoons Pure Lemon Extract
- 1 teaspoon Pure Vanilla Extract
- 1 ½-2 teaspoons Lemon Zest
- 1 cup Raspberries fresh or frozen*
Lemon Glaze
- ¾ cup Confectioners' sugar
- 2 ½-3 teaspoons Lemon Juice
Instructions
The Cake
- Preheat the oven to 350°F and grease a loaf pan.
- In a small bowl stir together the flour, baking powder and salt. Set aside.
- In a large mixing bowl add the sugar and eggs, whisk until smooth.
- Add the vanilla yogurt, vegetable oil, pure lemon extract, vanilla extract, and lemon zest. Whisk until thoroughly combined.
- Add the dry ingredients to the bowl and using a wooden spoon, stir until well combined (make sure there are no lumps!).
- Add the raspberries and using the wooden spoon, fold until they are just combined in the batter.
- Pour the batter into the prepared loaf pan.
- Bake for 55-60 minutes or until a wooden toothpick inserted comes out clean.
- Let the loaf cool completely before removing from the pan.
- Wrap the cooled loaf tightly in plastic wrap and refrigerate it for a minimum of 1 hour up to overnight before adding the lemon glaze.
The Glaze
- In a small bowl combine the confectioners' sugar and 2 teaspoons of lemon juice, stir until combined. Add additional lemon juice as needed, ½ teaspoon at a time, until the glaze is smooth.
- Drizzle the lemon glaze overtop and return to the refrigerator for 1 hour before serving.
Save This Recipe! 💌
We'll email this post to you, so you can come back to it later!
Video
Notes
Flavour Variations
-
- Any fresh or frozen berries can be used instead of the raspberries, or leave them out altogether for a plain lemon loaf. *If you are using frozen raspberries, you may need to increase the baking time by 5-10 minutes.
-
- Poppy Seed Lemon Loaf- Add 3 tablespoons of poppy seeds to this lemon loaf for a delicious and visually stunning poppy seed lemon loaf!
-
- Coconut Lemon Loaf- To make this a coconut lemon loaf, use melted coconut oil in place of the vegetable oil, replace the vanilla yogurt with coconut yogurt, and add ½ cup of shredded coconut to the batter.
Nutrition
The nutritional information provided is an estimate based on an online nutrition calculator and it will vary based on the ingredients that you use.
Allison says
The best!!!!!
Ted says
OMG. This is the most tasty thing I’ve had in a long time. Thanks Whipped It Up!!!
Jimmy-Lee Vennard says
This was the best loaf that I've made in a long time!!!
Jenny says
I'm not usually a fan of lemon loafs but this one is the perfect balance of tart, sweet and oh so MOIST! I took a chance and tried this recipe out for a brunch (because it looks so pretty!) and it
did. not. disappoint!! Will certainly make again!
Katrina says
Super simple and easy to make/bake recipe and it was delicious! I made this on a Sunday evening and it took only minutes to “whip” together without having to haul out any major appliances - just a whisk! I used frozen raspberries and it took an extra 5 minutes to cook through. I loved the texture and the lemon flavour but the “icing on the cake” was definitely what set this recipe above others I have tried. I will make it again! I didn’t have any lemon extract but super easy to find; you can even order on Amazon ahead of time.
The loaf is pretty when it’s cut into slices so would be ideal for a display piece for coffee or tea party, especially with Easter just around the corner.
5 out of 5 from me!