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Moist and delicious, this Lemon Raspberry Bread is the perfect sidekick to your morning coffee with its bursts of citrus and berry flavors.
Why We Love This Recipe
- This Lemon Raspberry Bread has fun bursts of both citrus and berry flavors. These two fruits together make the absolute most perfect combo ever. And it makes me think of spring which is something I look forward to!
- I like to keep my quick breads simple and tasty. This Lemon Raspberry Bread whips up in minutes and is made in one bowl.
- With the sweet and tart lemon glaze dripping over the top, this bread couldn’t get much better! The glaze really does it, but I love glaze on all my sweet breads.
Ingredients
The ingredients are all simple baking ingredients that are common pantry items.
- Melted Butter – Melt in the microwave and let cool for 10-15 minutes.
- Sugar – White, granulated sugar.
- Eggs – Room temperature for the best results.
- Lemon Juice and Lemon Zest – Roll the lemon on the counter gently using your palm to release the juices. Zest before cutting open to juice.
- All-Purpose Flour – Sifted, either through a flour sifter or just fluff gently with a fork and spoon into the measuring cup.
- Baking Powder – Make sure yours hasn’t expired. If it has, it can affect the rise.
- Milk – Any kind of milk; keep in mind that nut milks can add sweetness.
- Raspberries – Fresh, preferably from your local farmer’s market!
- Powdered Sugar
How To Make Lemon Raspberry Bread
See the recipe card below for full, detailed instructions
- Mix together all of the ingredients for the batter, adding the raspberries last.
- Pour into a loaf pan and spread evenly.
- Bake until a toothpick comes out clean.
- Mix powdered sugar with milk and lemon zest for the icing.
- Drizzle the icing over the bread.
Storage
Room Temperature: Store the bread in a cool, dry place, like the kitchen counter, for up to 3 days.
Refrigerate: Beyond the 3 days, you can refrigerate but keep in mind your bread may dry out in the fridge.
Freeze: If you plan to freeze a whole loaf, do not glaze. Wrap the unglazed loaf in plastic wrap and then wrap in foil or place in a freezer bag, squeezing out as much air as possible. Freeze for up to 6 months. Thaw at room temperature, then make and add the glaze.
Helpful Tips
- Only slice what you plan to eat. This will keep your bread fresher a little longer.
- For an extra thick glaze, drizzle in stages. While warm, drizzle on a third of the glaze. About an hour later, another third. An hour after that, the rest of the glaze.
- Make sure all of your ingredients are room temperature.
- Blueberries or blackberries can replace the raspberries if desired.
- Mini loaves: fill greased pans almost all the way up to the top and bake at 350℉ until a toothpick inserted into the center comes out clean. The time it takes will depend on the size of your pans.
- Muffins: Fill greased or lined muffin cups ¾ full and bake at 425℉ for 5 minutes then lower to 350℉ for an additional 16-20 minutes.
More Sweet Breads
- Zucchini Bread Recipe
- Best Banana Nut Bread
- Chocolate Chip Banana Bread
- Lemon Zucchini Bread
- Lemon Poppy Seed Bread
Lemon Raspberry Bread
Ingredients
- 1/2 cup butter melted and slightly cooled
- 1 cup sugar
- 2 eggs
- Juice and zest of 1 lemon
- 1 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 cup milk
- 1 cup raspberries
Glaze:
- 1 cup powdered sugar
- 3-4 tablespoon lemon juice
- 1 tablespoon lemon zest
Instructions
- Preheat oven to 350 degrees F.
- In large bowl mix together your butter and sugar and stir until incorporated.
- Add in your eggs and lemon juice and zest and stir until blended.
- Slowly add in your flour and baking powder mixing slightly before adding in your milk.
- Stir until well blended, some lumps are fine.
- Fold in your raspberries breaking them apart while stirring.
- Spray a 9″x5″ loaf pan with non-stick cooking spray and pour batter inside.
- Bake for about 1 hour or until center is set and toothpick comes out clean.
- Remove from oven, cool in pan for about 5 minutes before removing to wire rack to cool completely.
- Meanwhile mix together all your glaze ingredients, once bread is cooled pour glaze over top and spread out.
- Cut and serve!
Notes
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
Awesome recipe, so glad we found it. It is so tangy and bright. Think I have made it 3x now. Thank you!
You are so welcome Kathie! Thank you for stopping by.
Just made this recipe for the second time. The flavors are so bright. I think next time, I made put some parchment paper on the bottom of my metal loaf pan. I sprayed the pan before baking but after I waited about 10 minutes to take out of the pan some of the bottom pulled off. So maybe either more spray or add the paper for easier removal. Otherwise, this is an awesome recipe.
Thank you!
You are so welcome Kathie! Awesome feedback, thanks for stopping by to share.
Flopped. Not sure what I did wrong. Too much butter.
Mine didn’t rise very high. Did anyone else have a problem? It seems a little odd that the only leveling is baking powder, no salt no baking soda. It was easy taste great, but I wish mine rose a little higher.
This turned out really good. I follow recipes usually just as written. I didn’t get to this time.
I did not have enough AP flour so i used a mix of AP and cake flower. This is a very easy recipe. I made it in a mini loaf pan and it turned out beautifully. Yummy.
Thanks for the recipe.
You are so welcome Tina! Love the awesome feedback, thanks for stopping by.
This is the best recipe, everyone loves it!
I have also added 3/4 cup white chocolate morales, which turned out perfectly 🥰.
Thank you Peggy! Love the feedback, thanks for stopping by.
I have made this many times! Its best ever! Actually, today im going to try blueberries instead. Love it!
Nice! Love the feedback Cheryl! Thanks for stopping by.
Oh My Gosh!! Fresh lemon, fresh raspberries..simple, easy,fast! I make small loaves to give out to friends ,so I don’t eat it all! I did cut sugar in half, threw in a splash or 2 of vanilla…& 1 small loaf I added fresh basil. Weird right? But yum yum yum ! Thanks
You are so welcome Jamielou! Awesome feedback, thanks for stopping by.
I’ve made this a couple of times now and love it every time! I often use frozen raspberries that I allow to thaw, and then I use the raspberry juice to make the glaze instead of lemon juice. It ends up being pepto bismol pink but it’s sooooooo delicious! Thanks for the great recipe!!
You are so welcome Kat! Thank you for the feedback.
Straightforward! Easy for me … flowed together like a good yoga session!!!
Thank You, Kristin, and Yellow Brick Crew!
I worried when mixing that my batter was too thin/runny— but it baked up fine. Finger lick of batter tasted flat – so I added a very scant 1/4 tsp of salt (“pinch”).
I got my glaze way too thin … ran all over … I must monitor my lemon juice / p.sugar ratio better next time!
Thanks again, Kristin!
This bread easy to make and SOOO YUMMY! it only lasted maybe an hour:)
Nice! Thanks for stopping by Jill.
Hi. The recipe looks delicious. I have no lemons, but I have fresh oranges. Could one substitute an orange for a lemon? At Thanksgiving I’ve made fresh cranberry sauce with orange & raspberry and it’s quite good. Wondering if it would work here.
Yes you could swap the lemon for orange. Keep in mind that an orange is sweeter, so especially for the frosting you may not need as much sugar.
Hey, thinking about making this cake! Do you/anyone know how many calories for 1 piec or a 100 grams? Thank you!
I added nutritional content to the recipe, but please note that this is for informational purposes only. If you want more something more precise please check out the many nutritional calculators online.
So many to choose from. Thank you for sharing.
This recipe is wonderful! I didn’t have a lemon (quarantine baking), so I subbed lemon juice.
I made 2 loaves, one for now, one for the freezer!
So glad I found this recipe!
That’s awesome Becky! Thanks for stopping by.
Excellent recipe! I changed the glaze to raspberry garnished with lemon zest. Highly recommend this recipe. Thank you!
You are so welcome Cheryl, thank you so much for taking the time to leave some positive feedback.
Can I freeze the Lemon Rasp Bread? Thanks, can’t wait to try it Diane Schmidt
Yes you can freeze the bread. Skip the glaze and wrap the cooled bread in plastic wrap then foil and then in a freezer bag. It should stay fresh at least 2 months.
I have some frozen blueberries, would that work?
Yes that should work as a substitute.
This had a great flavor but looked really flat in my 9X5 pan. Next time I am going to use my 8X4 and see if that helps.
Can I use frozen raspberries??
I would thaw them first and then let them drain a bit – you don’t want to introduce more liquid.
My 2 year old is in LOVE with this lemon raspberry bread. He asks for more of “that yummy bread” almost every morning!