Raspberry Lemon Loaf

This raspberry lemon loaf is literally everything. It’s addicting, vibrant, refreshing and all around the perfect treat for springtime! Packing a punch of lemon-y flavour it has a lovely texture that is moist and not too dense. But the added tartness of raspberries is what makes this cake!

If you like this recipe for raspberry lemon loaf, you should also try my dalgona coffee cake, or my easy one bowl banana bread!

Starbucks had a version of this on their menu for a short time and somehow my non-coffee drinking husband found it and has NEVER stopped talking about it. After hearing about it for years, I was on a mission to recreate that loaf that he fell in love with years before and finally, it is here! Many versions and failed attempts later, I have confirmation from the addict himself, that this is it!

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A few things you will need to make this recipe

Ingredients you’ll need

1. All Purpose Flour
2. Baking Powder
3. Kosher Salt
4. Sugar
5. Eggs + 1 Egg Yolk
6. Vanilla Yogurt
7. Vegetable Oil
8. Pure Lemon Extract
9. Pure Vanilla Extract
10. Lemon Zest
11. Raspberries (fresh or frozen)
12. Butter
13. Confectioners sugar
14. Lemon Juice

Ingredient Notes

• Pure Lemon Extract - make sure to use pure lemon extract NOT lemon oil. Lemon oil is alot stronger and you will not get proper results. 
• Raspberries - you can use fresh or frozen raspberries in this recipe. I have tested this recipe with both and the only difference is that if you are using frozen raspberries, you may need to increase the baking time by 5-10 minutes. 
• Confectioners Sugar - confectioners sugar is also known as icing sugar or powdered sugar. 

Let’s make some cake!

Preheat the oven to 350°F and grease a loaf pan with ½ tablespoon of butter. The easiest way to grease a loaf pan is to use a square of wax paper or parchment paper crumpled up, add the softened butter to the pan and smear it around with the crumpled paper. 

In a small bowl sift together the dry ingredients and set aside. 

In a large mixing bowl add the sugar and eggs, grab a whisk and whisk until the mixture is smooth. 

Into the mixture add the vanilla yogurt, vegetable oil, pure lemon extract, vanilla extract and lemon zest. Whisk until thoroughly combined. 

Add the dry ingredients into the bowl and using a wooden spoon, stir until the batter is well combined, taking care to make sure there are no lumps!

Add the fresh or frozen raspberries into the batter and fold until they are just combined in the batter. 

Pour the batter into the prepared loaf pan and bake for 55-60 minutes or until a wooden toothpick inserted comes out clean. 

Let the raspberry lemon loaf cool completely before removing it from the pan. To remove the loaf from the pan, once it has cooled, 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 hit the bottom of the loaf pan until the loaf releases. Remove the loaf pan and carefully flip the loaf right side up. 

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.

Lemon 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 over the raspberry lemon loaf and return it to the refrigerator for 1 hour to set. 

How to Store Leftovers

Store leftovers in an airtight container at room temperature or in the refrigerator and enjoy within 5 days. 

More Dessert Recipes

• Dalgona Coffee Cake
• Pumpkin Spice Cupcakes
• Cherry Rum Pie
• Lemon Meringue Cheesecake
• Chocolate Cherry Cheesecake Bars
• Pumpkin Spice Cupcakes

If you have any questions about this recipe, I would be happy to answer them in the comments down below! To get a hold of us, you can shoot us an email or leave a comment down below! We can also be found on Instagram, Facebook, Twitter, or Pinterest.

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Raspberry Lemon Loaf

Yield: 10-12 slices

Cook Time: 3 hours 30 minutes

Total Time: 3 hours 30 minutes

This raspberry lemon loaf is vibrant, refreshing and packs a lemon-y punch, the perfect treat for springtime!

Print

Ingredients

• 1 ½ cups All Purpose Flour
• 2 teaspoon Baking Powder
• ½ teaspoon Kosher Salt
• 1 cup Sugar
• 2 Eggs
• 1 Egg Yolk
• ¾ cup Vanilla Yogurt
• ½ cup Vegetable Oil
• 2 teaspoons Pure Lemon Extract (ADD LINK)
• 1 teaspoon Pure Vanilla Extract
• Zest of One Lemon (~ 1 teaspoon)
• 1 cup Raspberries (fresh or frozen*)
• ½ Tablespoon Butter (for greasing the loaf pan)

Lemon Glaze

• ¾ cup Confectioners sugar
• 2 ½-3 teaspoons Lemon Juice

Instructions

1. Preheat the oven to 350°F and grease a loaf pan with the butter.
2. In a small bowl sift together the flour, baking powder, baking soda, salt and set aside. 
3. In a large mixing bowl add the sugar and eggs, whisk until smooth. 
4. Add the vanilla yogurt, vegetable oil, pure lemon extract, vanilla extract, and lemon zest. Whisk until thoroughly combined. 
5. Add the dry ingredients to the bowl and using a wooden spoon, stir until well combined (make sure there are no lumps!). 
6. Add the raspberries and using the wooden spoon, fold until they are just combined in the batter. 
7. Pour the batter into the prepared loaf pan. 
8. Bake for 55-60 minutes or until a wooden toothpick inserted comes out clean. 
9. Let the loaf cool completely before removing from the pan. 
10. 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. 

Lemon Glaze

1. 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.
2. Drizzle the lemon glaze overtop and return to the refrigerator for 1 hour before serving. 

Notes

*If you are using frozen raspberries, you may need to increase the baking time by 5-10 minutes. 

• Store leftovers in an airtight container at room temperature or in the refrigerator and enjoy within 5 days.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 272Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 48mgSodium: 196mgCarbohydrates: 40gFiber: 1gSugar: 26gProtein: 4g

Please Note- The nutritional information provided is an estimate based on an online nutrition calculator and it will vary based on the ingredients that you use.

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