Lemon Raspberry Bread

This delicious lemon raspberry loaf is moist and tender with a bright lemon flavor and tons of raspberries dotted throughout. It's topped with a lemon raspberry glaze that makes this bread absolutely beautiful.

Course Breakfast, Dessert

Cuisine American

Keyword Lemon Raspberry Bread

Prep Time 30

Cook Time 1

Total Time 1 30

Servings slices

Calories 438kcal

Author Fiona Dowling

Equipment

8 ½ x 4 ½ inch loaf pan of 9 x 5 inch loaf pan

Ingredients

Lemon Raspberry Bread

1 ¼ cups raspberries fresh or frozen, if using frozen do not thaw
1 tablespoon all-purpose flour
¼ cup unsalted butter (56 grams) melted and cooled
5 tablespoons vegetable oil (75 ml) or canola oil
1 cup granulated sugar (200 grams)
2 large eggs
3 tablespoons lemon juice (45 ml) freshly squeezed
1 teaspoon vanilla extract
1 cup sour cream (240 ml) room temperature
2 cups all-purpose flour (250 grams)
3 teaspoons baking powder
¼ teaspoon salt
2 tablespoons lemon zest

Lemon Raspberry Glaze

¼ cup raspberries fresh or frozen - fresh are easier to puree
1 tablespoon lemon juice (15 ml) freshly squeezed
1 ½ - 2 ½ cups powdered sugar (165 - 275 grams)

Instructions

Lemon Raspberry Loaf

Preheat the oven to 350F (180C). Line an 8 ½ x 4 ½ (21.5 x 11.5 cm) or 9 x 5 inch (33 x 13 cm) loaf pan with parchment paper, or line the bottom and lightly grease the sides.
Ensure the raspberries are completely dry after washing (if using fresh). Toss the raspberries with 1 tablespoon all-purpose flour. Set aside.
In a medium bowl, whisk together the melted butter, vegetable oil, sugar, eggs, lemon juice, vanilla extract and sour cream. Keep whisking until you no longer see pieces of eggs or lumps of sour cream.
In a separate large bowl, whisk together the flour, baking powder, salt and lemon zest. Make a well in the dry ingredients.
Pour the wet ingredients into the well that you made in the dry ingredients. Mix the batter together gently. I typically do a few stirs using a rubber spatula and then whisk with a wire whisk. Do not overmix the batter - otherwise the loaf can become dry and tough.
Gently fold in about 1 cup of the raspberries using a rubber spatula or wooden spoon. Be very careful not to crush the raspberries.
Spoon the batter into the prepared pan, adding in a few raspberries as you go.
Bake in the middle of the preheated oven. Around the 40 minute mark, check the loaf. If the top is already golden brown, then tent a piece of aluminum foil over the top of the pan. The loaf will take about 55-65 minutes if using an 8 ½ x 4 ½ inch pan or about 50-60 minutes if using a 9 x 5 inch pan. If using frozen berries, the loaf will take longer to bake.
Cool the loaf in the pan for at least 30 minutes before gently inverting the loaf and continue cooling on a wire rack.

Lemon Raspberry Glaze

Add the raspberries and lemon juice to a food processor or blender and pulse until it's a puree.
Optionally, push the puree through a metal sifter to remove the seeds.
Whisk together the puree with 1 cup of powdered sugar. Whisk in the rest of the powdered sugar about ½ cup at a time until the glaze is thick, but still thin enough to drizzle and pink in color.
Ensure that the bread is fully cooled and carefully remove the loaf from the pan. Then pour the glaze over the loaf, letting the glaze drip over the sides.

Notes

Pan Sizes: Do not use an 8 x 4 inch (20 x 10 cm) loaf pan. There will be too much batter and the loaf with overflow and then sink in the middle.
Raspberries: Fresh or frozen will work for this recipe. However, I prefer not to use frozen berries as it will increase the bake time of the loaf by at least 10 minutes.
Room Temperature Ingredients: The eggs and sour cream should be at room temperature before getting started.
Sour Cream: Sour cream can be substituted with plain, Greek yogurt. Do not use sweetened yogurt or anything that contains gelatin.
Nutrition: Details provided are an estimate only and based on 1 slice with glaze, assuming the loaf is sliced into 10 uniform pieces and all the glaze is used.
Storage: This loaf will keep in an airtight container at room temperature for about 3 days, or in the fridge for about 4 days. Because of the berries, it won't last quite as long as a regular lemon loaf.

Nutrition