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Lemon Raspberry Loaf Recipe

This delicious lemon raspberry loaf is a welcome addition to Sunday brunch, or it can be enjoyed as a not-too-sweet treat any time of day. For a little added sweetness, be sure to add a light drizzle of the optional lemon glaze right before serving.

Rated 0 out of 5
American
Breakfast, Side Dish, Dessert
Servings
15 mins
50 mins
1 hr, 5 mins

Equipment Needed

Oven

Ingredients

Ingredients

\1/2 Cup of Unsalted Butter, Room Temperature
\1 Cup of Sugar, Granulated +2Tbsp for sprinkling
\2 tsp of Vanilla Extract
\1/3 Cup of Unsweetened Applesauce
\3 Tbsp of Lemon Juice, Fresh
\1 Tbsp of Lemon, Zest
\3 Egg, Large at room temperature

Optional Lemon Glaze

\1/2 Tbsp of Lemon, zest

Instructions

  1. Get the oven ready
    Place top oven rack in the center position and pre-heat the oven to 350°F. Line a standard 8½” loaf pan with parchment paper cut to size with the longer edges hanging over the sides. Set aside.
  2. Cream the butter
    Cream the butter and one cup of sugar together with a hand or stand mixer in a large mixing bowl. Add the vanilla extract, applesauce, lemon juice, and lemon zest and mix until thoroughly combined.
  3. Add Egg
    Add the eggs, one at a time, and beat until incorporated into the mixture.
  4. Mix it up
    Combine the flour, baking soda, and salt in a large bowl and stir to combine. Gradually add the flour mixture to the wet ingredients a little at a time until incorporated into the batter. Use a plastic spatula to scrape the sides of the bowl while mixing.
  5. Fold in raspberries
    Once the wet and dry ingredients are just blended, carefully fold the raspberries into the batter with a plastic spatula. Pour the batter into the prepared loaf pan and spread evenly. Sprinkle the remaining granulated sugar evenly across the top.
  6. Place an bake
    Place the loaf pan into the preheated oven and bake for 40-50 minutes, or until a toothpick inserted into the center of the loaf comes out clean. (Check after 40 minutes and adjust final cook time accordingly).
  7. Pull and cool
    Remove from the oven and carefully lift the parchment paper to transfer the loaf to a wire rack to cool completely.
  8. Prep the glaze
    If using, prepare the lemon glaze by combining the powdered sugar, two tablespoons of lemon juice, and the lemon zest together in a small bowl. Add additional lemon juice, if desired, to adjust the consistency. Set aside.
  9. Cool and serve
    Once cooled, drizzle the lemon glaze, if using, on top right before serving. Enjoy!

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