Best 3 Raspberry Lemon Loaf Recipes

Indulge in the tantalizing fusion of flavors with our Raspberry Lemon Loaf, a delightful treat that's both easy to make and bursting with vibrant zest. This delectable loaf cake combines the sweet and tangy notes of raspberries and lemon, resulting in a moist and flavorful creation that will tantalize your taste buds. Discover the secrets behind this irresistible treat, with step-by-step instructions and a treasure trove of additional recipes to satisfy your sweet cravings. Embark on a culinary adventure as we unveil the magic of the Raspberry Lemon Loaf, along with other tempting treats like our moist and fluffy Lemon Blueberry Bread, the decadent Chocolate Raspberry Swirl Loaf, and the classic crowd-pleasing Banana Bread. Get ready to elevate your baking skills and impress your loved ones with these delightful homemade delights.

Check out the recipes below so you can choose the best recipe for yourself!

RASPBERRY LEMON LOAF

Raspberry Lemon Loaf image

Carol Dodds of Aurora, Ontario shares this easy-to-prepare quick bread flavored with tangy lemon peel and fresh rasp berries. The loaf is refreshing as a snack, at breakfast...or any time of day.

Provided by Taste of Home

Time 1h15m

Yield 1 loaf (12 slices).

Number Of Ingredients 11

Ingredients

1-3/4 cups all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg, room temperature
2 large egg whites, room temperature
1 cup lemon yogurt
1/4 cup canola oil
2 teaspoons grated lemon zest
1 cup fresh raspberries

Steps:

In a large bowl, combine the dry ingredients. In another bowl, whisk together the egg, egg whites, yogurt, oil and lemon zest. Add to the dry ingredients just until moistened. Fold in the raspberries., Transfer to an 8x4-in. loaf pan coated with cooking spray. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Nutrition Facts : Calories 176 calories, Fat 6g fat (1g saturated fat), Cholesterol 50mg cholesterol, Sodium 218mg sodium, Carbohydrate 26g carbohydrate, Fiber 1g fiber), Protein 4g protein.

RASPBERRY-LEMON LAYER LOAF

Raspberry-Lemon Layer Loaf image

A layer of raspberry jam separates two layers of delicate lemon bread--this is great slathered with butter or cream cheese, or a simple glaze.

Provided by JamesDeansGirl

Categories Quick Breads

Time 1h10m

Yield 10-12 serving(s)

Number Of Ingredients 10

Ingredients

1/2 cup butter, softened
2/3 cup sugar
2 eggs
1 1/2 cups flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup milk
3 tablespoons fresh lemon juice
1 1/2 tablespoons grated lemons, zest of
1/2 cup seedless raspberry jam (or your favorite flavor)

Steps:

Preheat oven to 325*F.
Grease and flour a 9x5x3" loaf pan.
In a larger bowl, cream together the butter and sugar; blend well.
Blend in the eggs.
In another bowl, sift together the flour, baking powder, and salt; gradually add to the butter mixture alternately with the milk.
Blend well; stir in the lemon juice and zest.
Pour 1/2 the batter into the prepared pan; carefully spread the jam over the top.
Pour the remaining batter over the jam, being careful not to disturb it.
Bake at 325*F.
for 50 minutes, or until a toothpick inserted in the center comes out clean.
Cool for 10 minutes in the pan on a wire rack; intvert and cool completely.

RASPBERRY-LEMON LOAF

Raspberry-Lemon Loaf image

A deliciously flavorful, low-fat, quick bread. The lemon in this bread really compliments and enhances the flavor of the berries. I prefer using fresh raspberries, but frozen (thawed) raspberries will also work. Enjoy. : )

Provided by Daily Inspiration S

Categories Other Breakfast

Time 1h10m

Number Of Ingredients 11

Ingredients

1 3/4 c all-purpose flour
1/2 c granulated sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 c low-fat lemon-flavored yogurt
1/4 c vegetable oil
1 large egg
2 egg whites
1 tsp lemon zest, finely grated
1 c fresh raspberries (frozen will also work)

Steps:

1. Preheat oven to 350 degrees F. Spray a 9 x 5 inch loaf pan with non-stick spray and set aside.
2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Set aside.
3. In a medium bowl, whisk together yogurt, oil, egg, egg whites, and lemon zest. Add wet ingredients to flour mixture and stir just until moistened. Gently fold in raspberries.
4. Pour batter into prepared pan and bake 50 minutes or until a toothpick, inserted in center of loaf, comes out clean. Cool loaf in pan for 10 minutes. Remove from pan and let cool completely before slicing.

Tips:

Use fresh raspberries for the best flavor. Frozen raspberries can also be used, but they should be thawed and drained before using.
If you don't have lemon extract, you can use 1 tablespoon of lemon zest instead.
The loaf can be stored at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
To make a glaze for the loaf, combine 1 cup of powdered sugar with 1 tablespoon of lemon juice and 1 tablespoon of water. Drizzle the glaze over the cooled loaf.

Conclusion:

This raspberry lemon loaf is a delicious and refreshing treat that is perfect for any occasion. It is easy to make and can be enjoyed by people of all ages. The combination of raspberries and lemon is perfect for summer, and the loaf is sure to be a hit at any party or gathering.

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