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!

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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


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.

Also Read:  Fisherman's Prize

Step 11 –Serve!