Lemon Raspberry Loaf

Raspberries are a favorite summertime fruit in my household, and I don’t mind because they’re filled with antioxidants and vitamins. I typically like to buy them fresh and in bulk when they are in season, and then freeze them so we can enjoy them all year round.

Why I Love This Recipe

What better way to start your day than with this delicious Lemon Raspberry Loaf? It’s quick, easy, and perfect for those busy mornings.

Easy to make
Always a hit at parties
Perfect for picky eaters
Looks beautiful on a plate
It fills the house with a delicious aroma

If you love lemon-flavored breakfast foods, then next time you may want to give these Lemon Blueberry Muffins a try.

Lemon Raspberry Loaf on a wooden plate with flour, lemon and raspberries on the side

Ingredients

Lemon Raspberry Loaf is a great recipe for a quick and easy dessert! You only need a handful of simple ingredients to help you make this easy snack or dessert.

All-Purpose Flour
Baking Powder
Salt
White Sugar
Lemon Zest
Olive Oil
Ricotta Cheese
Eggs
Lemon Juice
Vanilla Extract
Milk

Substitutions

Cottage Cheese: If you don’t have ricotta cheese on hand, you can substitute it with cottage cheese. Just be sure to drain it before using it.

Flour: Out of all-purpose flour? You can use self-rising flour and leave out the salt and baking powder for this recipe.

Equipment Needed / Helpful Tools

You only need a handful of kitchen tools to help you make this easy lemon loaf recipe. Gather these tools and get ready to enjoy a delicious breakfast or snack in no time at all.

loaf pan
small bowl
whisk
measuring cups and spoons
large bowl
electric mixer
medium bowl

How to Make Lemon Raspberry Loaf

Making this Lemon Raspberry Loaf Cake is simple. Follow the instructions below and you will have a tasty loaf cake recipe in no time at all.

Step 1: Preheat the oven

Preheat the oven to 400 degrees F.

Step 2: Prepare the pan

Grease a loaf pan and set it aside.

Step 3: Whisk together the dry ingredients

First set aside 2 tablespoon of flour in a small bowl, then whisk together the remaining flour, baking powder, and salt. Set aside.

Flour, baking powder and salt in a small glass bowl

Step 4: Make the lemon sugar

Place the white sugar in a large bowl and zest the lemon directly over top. Rub the lemon zest into the sugar to impart the flavor.

Sugar and lemon zest in a large glass bowl

Step 5: Beat together the oil and ricotta cheese

Add the oil and ricotta cheese and beat until smooth and fluffy, about 2 minutes.

Oil and ricotta cheese in a small glass bowl

Step 6: Add the eggs, lemon juice, and vanilla

Add the eggs, lemon juice, and vanilla extract and beat until combined.

eggs, lemon juice, and vanilla extract added to flour mixture in a glass bowl

Step 7: Stir the dry ingredients into the wet ingredients

Stir in the flour mixture until combined and no dry streaks remain, then stir in the milk until completely incorporated.

Step 8: Toss the raspberries in the flour

Toss the raspberries in the 2 Tablespoons reserved flour in a medium bowl to coat completely, then gently fold into the loaf batter.

raspberries in the flour mixture in a glass bowl with a pink spatula in it also

Step 9: Pour the batter into the loaf pan

Pour the batter into the prepared loaf pan.

Step 10: Bake until the loaf is golden brown

Bake for 45-50 minutes until an inserted toothpick comes out clean and the loaf is lightly golden.

Step 11: Cool the loaf then serve

Cool raspberry lemon bread on a wire rack before serving.

Lemon Raspberry Loaf with flour, egg and raspberries on the side

Variations / Options / Add-Ins

This raspberry lemon loaf cake recipe is versatile and easily adaptable to your liking. Here are some ideas for how you can change up this recipe:

Fruit: Add in blueberries or blackberries in place of, or in addition to, the raspberries
Add-ins: Fold in a cup of chocolate chips or your favorite chopped nuts
Glaze: Drizzle a lemon glaze over the cooled loaf (1 cup powdered sugar + 2 Tablespoons freshly squeezed lemon juice)

sliced Lemon Raspberry Loaf on a wooden plate with flour, lemon, and egg on the side

Tips

Want to make sure your recipe turns out perfectly every time? Use these tips to help you make the best Lemon Raspberry Loaf possible.

I like to use baking spray instead of cooking spray when I am making a loaf like this. You could also grease and flour the pan instead of using the spray.
Don’t skip the step of flouring the berries. The flour helps prevent them from sinking into the bottom of your batter.
Be careful to not overmix the batter. Overmixing can result in a tough cake.
You could use fresh or frozen raspberries for this recipe. If using frozen, there is no need to thaw them first.

FAQs

Do you have questions about this Lemon Raspberry Bread recipe? Here are the answers to the most commonly asked questions about this recipe.

How to store

This loaf cake can be stored at room temperature, in an airtight container, for up to 3 days. You could also store it in the refrigerator for up to 1 week.

Can I freeze this?

Yes! This recipe freezes well. Wrap the cooled loaf cake tightly in plastic wrap and then place it in a freezer safe bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

Can I make mini-loaves?

Simply divide the batter evenly among the pans and bake for 30-35 minutes until a toothpick inserted comes out clean.

sliced Lemon Raspberry Loaf on a wooden plate

More Lemon Recipes

If you like lemon, give these recipes a try: