This Lemon Raspberry Loaf is bright, fresh, and bursting with flavor in every bite. Made with real lemon juice and zest plus juicy raspberries, this soft and moist loaf cake is finished with a sweet lemon glaze that takes it to the next level. The best part? No mixer required—just simple ingredients and easy steps for a bakery-quality result at home.
If you love bakery-style treats with a homemade touch, this loaf is about to become a favorite in your kitchen. The combination of zesty citrus and sweet berries creates a perfectly balanced flavor that feels both light and indulgent.
Why You’ll Love This Recipe
- Super soft and moist texture thanks to oil—no butter creaming needed
- Easy to make dairy-free for those with dietary needs
- Packed with fresh lemon and raspberry flavor in every bite
- Made with simple pantry ingredients you likely already have
Ingredients Needed
Ingredients List
Lemon Raspberry Loaf
- ½ cup (108 ml) sunflower oil, canola oil, or grapeseed oil
- ¾ cup (150 g) white sugar
- 3 eggs
- 1½ Tbsp lemon zest
- 2 Tbsp lemon juice
- ½ cup (125 ml) milk of choice (regular or dairy-free)
- 1 teaspoon vanilla extract
- 1¾ cup + 2 Tbsp (235 g) all-purpose flour
- 1¼ teaspoon baking powder
- ½ teaspoon salt
- 1½ cup raspberries (fresh or frozen), tossed in 2 Tbsp flour
Lemon Glaze
- 1 cup (120 g) powdered sugar (icing sugar)
- 1½ Tbsp lemon juice
- 1 tsp lemon zest
- 2 tsp milk of choice (regular or dairy-free)
Ingredient Notes
- Raspberries: Fresh or frozen both work; smaller berries distribute better in the loaf.
- Lemons: Always use fresh lemon juice for the best flavor.
- Oil: Neutral oils like sunflower, canola, or grapeseed work best.
- Milk: Use dairy or plant-based milk interchangeably.
- Flour: Recipe tested with all-purpose flour only.
Ingredient Substitutions
- Use dairy-free milk to make this loaf completely dairy-free
- Frozen raspberries can replace fresh—just thaw slightly and toss in flour
- Any neutral oil like canola, sunflower, or grapeseed works equally well
How to Make It (step-by-step)
Step 1: Preheat and Prepare Pan
Preheat your oven to 350°F (177°C) and line a 1 lb loaf pan (8.5×4.5 inches) with parchment paper, leaving some overhang for easy removal.
Step 2: Mix Wet Ingredients
In a large bowl, whisk together the oil, sugar, and lemon zest until combined.
Add milk, eggs, lemon juice, and vanilla extract, mixing until smooth.
Step 3: Combine Dry Ingredients
In a separate bowl, mix flour, baking powder, and salt.
Gradually add the dry mixture to the wet ingredients and mix until just combined.
Step 4: Add Raspberries
Toss raspberries with 2 tablespoons of flour, then gently fold them into the batter.
Pour the batter into the prepared loaf pan.
Step 5: Bake
Bake for 50–70 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
Step 6: Make the Glaze
In a bowl, mix powdered sugar, lemon juice, lemon zest, and milk until smooth.
Step 7: Glaze and Serve
Pour the glaze over the cooled loaf. Let it set, then slice and enjoy.
Pro Tips for Perfect Results
- Weigh your flour or use the scoop-and-level method to avoid a dense loaf
- Do not overmix the batter to keep the texture light and soft
- Toss raspberries in flour to prevent them from sinking
- Allow the loaf to cool completely before adding glaze
Common Mistakes to Avoid
- Adding too much flour, which leads to a dry loaf
- Skipping the raspberry coating step
- Overbaking, resulting in a crumbly texture
- Glazing while the loaf is still warm
Serving Suggestions + Easy Variations
Serve slices with fresh raspberries and extra lemon zest for a beautiful presentation.
You can also replace the glaze with raspberry buttercream or enjoy it plain with tea or coffee.
Make Ahead + Storage Tips
- Store in an airtight container in the refrigerator for up to 4–5 days
- Let the loaf cool completely before storing to avoid condensation
- Best enjoyed at room temperature for optimal texture and flavor
Common Questions
Can I use frozen raspberries?
Yes, fresh or frozen (thawed slightly) both work well.
Can I make this dairy-free?
Yes, simply use dairy-free milk.
What size loaf pan should I use?
An 8.5×4.5-inch pan is ideal, but a 9×5 pan works with slightly reduced bake time.
Can I use other flour?
This recipe was only tested with all-purpose flour.
Why This Recipe Works
- Oil keeps the loaf incredibly moist without needing butter
- Fresh lemon juice and zest provide bright, balanced flavor
- Flour-coated raspberries stay evenly distributed
- Simple mixing method ensures consistent results every time
Conclusion
This Lemon Raspberry Loaf is the perfect balance of sweet, tart, and fresh flavors. With its soft texture and vibrant citrus glaze, it’s a simple yet impressive bake you’ll want to make again and again.
Print
Moist Lemon Raspberry Loaf Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 16 slices
- Category: Dessert
- Method: Baked
- Cuisine: American
Description
This Lemon Raspberry Loaf is soft, moist, and packed with fresh lemon flavor and juicy raspberries, then finished with a sweet lemon glaze.
Ingredients
1/2 cup (108 ml) sunflower oil, canola oil, or grapeseed oil
3/4 cup (150 g) white sugar
3 eggs
1 1/2 Tbsp lemon zest
2 Tbsp lemon juice
1/2 cup (125 ml) milk of choice
1 teaspoon vanilla extract
1 3/4 cup + 2 Tbsp (235 g) all-purpose flour
1 1/4 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cup raspberries (frozen or fresh) tossed in 2 Tbsp flour
Lemon Glaze:
1 cup (120 g) powdered sugar (icing sugar)
1 1/2 Tbsp lemon juice
1 tsp lemon zest
2 tsp milk of choice
Instructions
1. Preheat your oven to 350°F and line a 1 lb loaf pan with parchment paper.
2. In a large bowl, whisk the oil with the sugar and lemon zest until combined.
3. Mix in the milk, eggs, lemon juice, and vanilla extract.
4. In a separate bowl, mix the flour with the salt and baking powder.
5. Slowly add the dry ingredients to the wet ingredients and mix until combined.
6. In a medium bowl, toss the raspberries with 2 tablespoons of flour.
7. Gently fold the raspberries into the cake batter.
8. Pour the batter into your prepared loaf pan.
9. Bake for 50 to 70 minutes, or until a toothpick inserted in the middle comes out clean.
10. Let the loaf cool in the pan for 10 to 15 minutes, then remove to a wire rack to cool completely.
11. Mix all of the glaze ingredients in a bowl until smooth.
12. Pour the glaze over your cooled loaf.
13. Let the glaze set, then slice and enjoy.
Notes
Use fresh lemon juice for the best flavor.
Fresh or frozen raspberries both work in this recipe.
Do not skip tossing the raspberries in flour or they may sink to the bottom.
Properly measure the flour using a kitchen scale or the scoop and level method.
Store the loaf in an airtight container in the fridge for up to 4 to 5 days.