This lemon raspberry loaf with vanilla glaze is a delightful treat that combines the zesty freshness of lemons with the sweet, tart burst of raspberries. It’s a recipe that’s perfect for those weekend mornings when you have a little extra time to indulge in some baking therapy. I first stumbled upon this recipe when I was looking for a way to use up an abundance of raspberries from my garden. The combination of flavors is simply irresistible, and the vanilla glaze adds a touch of sweetness that makes this loaf perfect for brunch or as a dessert.
This lemon raspberry loaf pairs wonderfully with a cup of hot tea or coffee, making it an ideal choice for a cozy afternoon snack. You can also serve it alongside a fresh fruit salad for a light and refreshing breakfast. If you’re feeling a bit indulgent, a dollop of whipped cream or a scoop of vanilla ice cream can elevate this loaf into a decadent dessert.
Lemon Raspberry Loaf with Vanilla Glaze
Ingredients
1 and 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup milk
Zest of 1 lemon
2 tablespoons lemon juice
1 cup fresh raspberries
1 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract
Directions
Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, cream the butter and sugar together until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Mix in the milk, lemon zest, and lemon juice until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Gently fold in the raspberries, being careful not to crush them.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the loaf to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
To make the glaze, whisk together the powdered sugar, milk, and vanilla extract until smooth.
Drizzle the glaze over the cooled loaf before slicing and serving.
Variations & Tips
For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend. If you prefer a more citrusy flavor, you can add an extra tablespoon of lemon juice to the batter. For a nutty twist, fold in 1/2 cup of chopped almonds or walnuts along with the raspberries. If you’re short on fresh raspberries, frozen ones work just as well—just be sure to thaw and drain them before adding to the batter.
