This Raspberry Lemon Loaf is the prettiest centerpiece for your next brunch. It’s absolutely delicious, too! The tanginess of the raspberry and lemon is complemented by moist bread and a sweet, lemon glaze. The Raspberry Lemon Loaf is perfect for spring with its refreshing fruit flavors and tender texture!
Ingredients
For the loaf cake:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/3 cups granulated sugar
- 3/4 cup unsalted butter, room temperature
- 2 large eggs, room temperature
- 1 heaping tablespoon lemon zest
- 3 tablespoons fresh lemon juice
- 1 cup zucchini, unpeeled and finely shredded
- 1/2 cup Greek yogurt
- 8 ounces raspberries
For the lemon glaze:
- 1 1/2 cups powdered sugar, sifted
- 1 teaspoon lemon zest
- 3 tablespoons lemon juice
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Grease or spray a 9×5-inch loaf pan.
Step 3 –Combine the flour, the baking powder, and the salt in a medium mixing bowl.
Step 4 –In the bowl of an electric stand mixer, cream together the sugar and the butter until fluffy.
Step 5 –Add the eggs into the butter-sugar mixture, 1 at a time.
Step 6 –Add the 1 tablespoon of the lemon zest, 3 tablespoons of the lemon juice, and the shredded zucchini.
Step 7 –Gently fold in the flour mixture, the Greek yogurt, and the raspberries.
Step 8 –Bake until a toothpick inserted into the center, comes out clean, about 60-70 minutes.
Step 9 –Combine the powdered sugar, the remaining lemon zest, and the remaining the lemon juice in a bowl and whisk together.
Step 10 –Remove the loaf from the oven and allow it to cool on a wire rack for at least 30 minutes before drizzling with the glaze.
Step 11 –Serve!