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.
Prep time: 15 minutes
Cook time: 45-50 minutes
Serves: 4-6
Ingredients:
½ c. unsalted butter, room temperature
1 c. granulated sugar + 2 T. for sprinkling
2 t. vanilla extract
1/3 c. unsweetened applesauce
3 T. fresh lemon juice
1 T. fresh lemon zest
3 large eggs, room temperature
2 c. all-purpose flour
½ t. baking soda
1/8 t. salt
1 pint fresh raspberries, rinsed and patted dry
Optional Lemon Glaze:
¼ c. powdered sugar
2-3 T. fresh lemon juice
½ T. fresh lemon zest
Directions:
- Place top oven rack in the center position and pre-heat 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.
- Cream the butter and one cup 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.
- Add the eggs, one at a time, and beat until incorporated into the mixture.
- 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.
- 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.
- Place the loaf pan into the pre-heated 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).
- Remove from oven and carefully lift the parchment paper to transfer the loaf to a wire rack to cool completely.
- If using, prepare the lemon glaze by combining the powdered sugar, two tablespoons lemon juice, and the lemon zest together in a small bowl. Add additional lemon juice, if desired, to adjust the consistency. Set aside.
Once cooled, drizzle the lemon glaze, if using, on top right before serving.
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Lemon Raspberry Loaf
Prep time: 15 minutes
Cook time: 45-50 minutes
Serves: 4-6
Ingredients
- Ingredients:
- ½ c. unsalted butter room temperature
- 1 c. granulated sugar + 2 T. for sprinkling
- 2 t. vanilla extract
- 1/3 c. unsweetened applesauce
- 3 T. fresh lemon juice
- 1 T. fresh lemon zest
- 3 large eggs room temperature
- 2 c. all-purpose flour
- ½ t. baking soda
- 1/8 t. salt
- 1 pint fresh raspberries rinsed and patted dry
- Optional Lemon Glaze:
- ¼ c. powdered sugar
- 2-3 T. fresh lemon juice
- ½ T. fresh lemon zest
Instructions
- Directions:
- Place top oven rack in the center position and pre-heat 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.
- Cream the butter and one cup 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.
- Add the eggs, one at a time, and beat until incorporated into the mixture.
- 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.
- 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.
- Place the loaf pan into the pre-heated 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).
- Remove from oven and carefully lift the parchment paper to transfer the loaf to a wire rack to cool completely.
- If using, prepare the lemon glaze by combining the powdered sugar, two tablespoons lemon juice, and the lemon zest together in a small bowl. Add additional lemon juice, if desired, to adjust the consistency. Set aside.
- Once cooled, drizzle the lemon glaze, if using, on top right before serving. Enjoy!
Tried this recipe?Let us know how it was!
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