Raspberry Lemon Loaf - #NationalDessertMonth #Quick

October 17, 2020

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 I'm into making my own desserts from scratch these days,  it made sense that I also weigh in into the #NationaDessertMonth challenge. There is something about homemade, and especially baked desserts. The tension between the warmth, moisture, and the sweetness, all rolled in one as you chew is just divine. I'm also into intermittent fasting and weight training these days, so yeah - I work hard to enjoy these delicacies 😀

You can enjoy this Raspberry lemon loaf with tea, yogurt, or even a hot bowl of custard. It is a versatile baked goodie!

Baking with raspberries

Baking with raspberries, or any fruits adds flavor, moisture and nutritional benefits. I seem to add fruit in everything that I bake these days. Last time I baked a fruit cake dessert that had peaches and strawberries!
Although this recipe uses fresh berries, you can freely use frozen raspberries as well.

Lemon glaze

This loaf cake recipe is also accompanied by an optional me on glaze recipe (please do make use it of it). The raspberries and the lemon unlock each other's best parts. Always ensure that the loaf has cooled off before glazing it.

Raspberry lemon loaf - what you need....

You will need:

  • Unsalted butter - make sure that it is at room temperature (this makes it easy to cream it with the sugar). I do sub with margarine several times when baking.
  • Sugar - white or brown will work just fine for this recipe.
  • Vanilla extract
  • Unsweetened applesauce
  • Lemon juice
  • Lemon zest
  • Large eggs
  • All purpose flour
  • Baking soda
  • Salt
  • Raspberries
You will need a 8-9" loaf pan for this recipe. 

Yield: 4-6
Author: Creative Home Outlet
Raspberry lemon loaf

Raspberry lemon loaf

A lemon raspberry loaf is a welcome addition to Sunday brunch, or it can be enjoyed as a not-too-sweet treat any time of day. For a little added sweetness, be sure to add a light drizzle of the optional lemon glaze right before serving.


  • ½ c. unsalted butter, room temperature
  • 1 c. granulated sugar + 2 T. for sprinkling
  • 2 t. vanilla extract
  • 1/3 c. unsweetened applesauce
  • 3 T. fresh lemon juice
  • 1 T. fresh lemon zest
  • 3 large eggs, room temperature
  • 2 c. all-purpose flour
  • ½ t. baking soda
  • 1/8 t. salt
  • 1 pint fresh raspberries, rinsed and patted dry
For the lemon glaze (optional)
  • ¼ c. powdered sugar
  • 2-3 T. fresh lemon juice
  • ½ T. fresh lemon zest


  1. Place top oven rack in the center position and pre-heat oven to 350°F. Line a standard 8½” loaf pan with parchment paper cut to size with the longer edges hanging over the sides. Set aside.
  2. Cream the butter and one cup sugar together with a hand or stand mixer in a large mixing bowl. Add the vanilla extract, applesauce, lemon juice, and lemon zest and mix until thoroughly combined.
  3. Add the eggs, one at a time, and beat until incorporated into the mixture.
  4. Combine the flour, baking soda, and salt in a large bowl and stir to combine. Gradually add the flour mixture to the wet ingredients a little at a time until incorporated into the batter. Use a plastic spatula to scrape the sides of the bowl while mixing.
  5. Once the wet and dry ingredients are just blended, carefully fold the raspberries into the batter with a plastic spatula. Pour the batter into the prepared loaf pan and spread evenly. Sprinkle the remaining granulated sugar evenly across the top.
  6. Place the loaf pan into the pre-heated oven and bake for 40-50 minutes, or until a toothpick inserted into the center of the loaf comes out clean. (Check after 40 minutes and adjust final cook time accordingly).
  7. Remove from oven and carefully lift the parchment paper to transfer the loaf to a wire rack to cool completely.
  8. If using, prepare the lemon glaze by combining the powdered sugar, two tablespoons lemon juice, and the lemon zest together in a small bowl. Add additional lemon juice, if desired, to adjust the consistency. Set aside.
  9. Once cooled, drizzle the lemon glaze, if using, on top right before serving. Enjoy!
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Enjoy the raspberry lemon loaf, and pin away!

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