Raspberry Lemon Loaf

5 from 6 votes

This raspberry lemon loaf is vibrant, and refreshing packing a lemony punch. It is the perfect treat for springtime!

Cook Time3 30

Total Time3 30

Course: Dessert

Cuisine: American

Servings: slices

Calories: 267kcal

Author: Jessica

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.

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.

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

- 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.