Lemon Raspberry Loaf Recipe: A Tasty and Sweet Treat
Looking for a delicious and sweet treat? Look no further than this lemon raspberry loaf recipe! This recipe is easy to follow and yields a moist and flavorful loaf. The combination of tart lemon and sweet raspberry makes for a perfect dessert that everyone will love. Give this recipe a try today!
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Can you use frozen raspberries in a loaf cake?
You can definitely use frozen raspberries in a loaf cake. If the recipe is going to be baked or cooked after the fruit’s been added, it’s safe to say you can use frozen fruit. If whatever you’re making doesn’t bake or cook for very long, it will help to thaw the fruit first.
Frozen raspberries will release some extra liquid as they thaw, so you might want to drain them before adding them to your cake batter.
And if your recipe calls for sugar, keep in mind that the raspberries themselves are quite sweet, so you might want to adjust the amount of sugar accordingly. But other than that, there’s no need to worry about using frozen raspberries in a loaf cake – they’ll work just as well as fresh ones.
Why add applesauce to a lemon raspberry loaf cake?
Baking is all about achieving the perfect balance of flavors and textures. When it comes to quick bread, like muffins and loaves, one common challenge is ensuring that the finished product is moist enough. This is where applesauce comes in.
Unlike other wet ingredients, like milk or oil, applesauce contains natural sugars that help to sweeten the bread without making it overly dense. In addition, the acidity in applesauce helps to brighten the flavor of the other ingredients, making them taste even more vibrant.
So if you’re looking for a way to add a little extra moisture and flavor to your lemon raspberry loaf, reach for the applesauce!
What you need to make the lemon raspberry loaf
- 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
Optional Lemon Glaze:
- ¼ c. powdered sugar
- 2-3 T. fresh lemon juice
- ½ T. fresh lemon zest
How to make the recipe
Place the top oven rack in the center position and pre-heat the 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.
Cream the butter and one cup of 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.
Add the eggs, one at a time, and beat until incorporated into the mixture.
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.
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.
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).
Remove from the oven and carefully lift the parchment paper to transfer the loaf to a wire rack to cool completely.
If using, prepare the lemon glaze by combining the powdered sugar, two tablespoons of lemon juice, and the lemon zest together in a small bowl. Add additional lemon juice, if desired, to adjust the consistency. Set aside.
Once cooled, drizzle the lemon glaze, if using, on top right before serving.
Storing the recipe
Your raspberry lemon bread will be at its best if you enjoy it within 3 days, but it can last in the fridge for up to 6 days or freezer for 2 months.
Recipe tips
Yes, the lemon loaf can be made gluten-free by simply replacing the all-purpose flour with your favorite gluten-free four. Although the consistency may differ, it will not affect the flavor.
Raspberry Lemon Loaf
Use your raspberries in this light and delicious loaf alongside lemons and a special secret ingredient!
Ingredients
- 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
Optional Lemon Glaze:
- ¼ c. powdered sugar
- 2-3 T. fresh lemon juice
- ½ T. fresh lemon zest
Instructions
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.
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.
Add the eggs, one at a time, and beat until incorporated into the mixture.
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.
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.
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).
Remove from oven and carefully lift the parchment paper to transfer the loaf to a wire rack to cool completely.
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.
Once cooled, drizzle the lemon glaze, if using, on top right before serving.
Notes
Your raspberry lemon bread will be at its best if you enjoy it within 3 days, but it can last in the fridge for up to 6 days or freezer for 2 months.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 401Total Fat: 19gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 134mgSodium: 191mgCarbohydrates: 51gFiber: 5gSugar: 14gProtein: 8g
