This lemon raspberry loaf is moist and tender, bursting with bright lemon flavor and studded with juicy raspberries throughout. A vibrant pink lemon-raspberry glaze finishes the loaf, making it as beautiful as it is delicious. 
This recipe blends two favorites — a classic lemon loaf and a raspberry quick bread — with a few adjustments so the loaf bakes evenly and the flavors stay balanced. Key goals were:
- Preventing the loaf from overflowing due to the added berries
- Keeping lemon bright but not overpowering the raspberries
- Incorporating raspberries into the glaze for color and flavor
The result is a tender, moist loaf with sunny lemon notes, bursts of sweet-tart raspberry, and a pretty pink glaze. It’s perfect for brunch, afternoon tea, or a simple dessert.
How to Make Lemon Raspberry Bread
This is an easy recipe that doesn’t require an electric mixer. Follow these steps for the best results:
- Preheat the oven and prepare the loaf pan. Line the pan with parchment and grease any exposed sides — this makes removing the loaf much easier than just greasing and flouring.
- Wash and fully dry fresh berries (or use frozen directly without thawing). Place berries on paper towel to remove excess moisture. Toss berries gently with a little flour so they stay suspended in the batter without breaking.
- Whisk the dry ingredients in a large bowl: all-purpose flour, baking powder, salt, and lemon zest.
- In a separate bowl, whisk the wet ingredients: melted and cooled butter, vegetable oil, granulated sugar, eggs, lemon juice, vanilla extract, and room-temperature sour cream. The combination of oil and butter keeps the loaf moist while adding flavor.
- Make a well in the dry ingredients and add the wet mixture. Gently mix until no dry streaks remain — the batter will be thick. Use a whisk and a rubber spatula and avoid overmixing to keep the loaf tender.
- Fold about three-quarters of the raspberries into the batter gently to avoid crushing them.
- Spoon the batter into the prepared pan, adding a few extra berries as you go to distribute them without crushing.
- Bake in the preheated oven. An 8 1/2 x 4 1/2 inch pan will take about 55–65 minutes; a 9 x 5 inch pan about 50–60 minutes. If using frozen berries, add roughly 10 extra minutes because cold berries lower batter temperature. Check at 40 minutes and tent with foil if the top is browning too quickly. A toothpick inserted into the center should come out clean or with a few moist crumbs when done.
Allow the loaf to cool completely before glazing so the glaze keeps its color and texture. To make the lemon-raspberry glaze, puree raspberries with a little lemon juice in a blender or food processor, and optionally strain to remove seeds. Whisk the puree into powdered sugar a little at a time until you reach a thick, opaque glaze that still drizzles easily. 
This loaf is beloved for its moist crumb, the pleasing contrast of lemon and raspberry, and the beautiful pink glaze. Serve it for a special breakfast or keep it for an easy everyday dessert.
Lemon Raspberry Bread
Equipment
- 8 1/2 x 4 1/2 inch or 9 x 5 inch loaf pan
Ingredients
Lemon Raspberry Bread
- 1 1/4 cups raspberries (fresh or frozen; if frozen, do not thaw)
- 1 tablespoon all-purpose flour
- 1/4 cup unsalted butter (56 g), melted and cooled
- 5 tablespoons vegetable or canola oil (75 ml)
- 1 cup granulated sugar (200 g)
- 2 large eggs
- 3 tablespoons freshly squeezed lemon juice (45 ml)
- 1 teaspoon vanilla extract
- 1 cup sour cream (240 ml), room temperature
- 2 cups all-purpose flour (250 g)
- 3 teaspoons baking powder
- 1/4 teaspoon salt
- 2 tablespoons lemon zest
Lemon Raspberry Glaze
- 1/4 cup raspberries (fresh or frozen)
- 1 tablespoon freshly squeezed lemon juice (15 ml)
- 1 1/2 to 2 1/2 cups powdered sugar (165–275 g), to achieve desired thickness
Instructions
Lemon Raspberry Loaf
- Preheat oven to 350°F (180°C). Line an 8 1/2 x 4 1/2 or 9 x 5 inch loaf pan with parchment, or line the bottom and lightly grease the sides.
- If using fresh raspberries, ensure they are completely dry. Toss raspberries with 1 tablespoon flour and set aside.
- In a medium bowl whisk together melted butter, oil, sugar, eggs, lemon juice, vanilla, and sour cream until smooth.
- In a large bowl whisk the flour, baking powder, salt, and lemon zest. Make a well in the center.
- Pour the wet ingredients into the well and gently mix until combined. Do not overmix.
- Fold in about 1 cup of the raspberries very gently to avoid crushing.
- Spoon batter into the prepared pan, adding a few raspberries as you fill the pan.
- Bake in the center of the oven. Check around 40 minutes and tent with foil if the top browns too fast. Bake about 55–65 minutes in an 8 1/2 x 4 1/2 pan (50–60 minutes in a 9 x 5), longer if using frozen berries. Test with a toothpick—should come out clean or with a few moist crumbs.
- Cool the loaf in the pan for at least 30 minutes, then gently invert onto a wire rack to finish cooling.
Lemon Raspberry Glaze
- Puree the raspberries and lemon juice in a blender or food processor. Optionally strain to remove seeds.
- Whisk the puree with 1 cup powdered sugar, then add more powdered sugar 1/2 cup at a time until the glaze is thick but still pourable and a pretty pink color.
- Make sure the bread is completely cool, then pour the glaze over the loaf and let it drip down the sides.
Notes
- Pan sizes: Avoid an 8 x 4 inch pan — it will overflow. Use 8 1/2 x 4 1/2 or 9 x 5 inch pans.
- Raspberries: Fresh or frozen work, but frozen berries increase bake time by about 10 minutes.
- Room temperature: Bring eggs and sour cream to room temperature for best mixing.
- Substitutions: Sour cream can be replaced with plain Greek yogurt (unsweetened).
- Storage: Store in an airtight container at room temperature up to 3 days, or refrigerate for up to 4 days.