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If you’re searching for a refreshing dessert option that combines the delightful tang of lemon with the sweet burst of raspberries, look no further than the homemade raspberry lemon loaf. This delightful treat offers a perfect balance of sweet and tart flavors, making it an ideal choice for a variety of occasions, from casual brunches to elegant afternoon teas or even as a light dessert after dinner. With its vibrant colors and refreshing taste, this loaf is sure to impress your family and friends alike.

Raspberry Lemon Loaf with Tangy Icing

Indulge in the bright and delicious flavors of homemade raspberry lemon loaf! This recipe combines tangy lemon and sweet raspberries to create a refreshing dessert that's perfect for any occasion. Easy to make with fresh ingredients, it's ideal for breakfast, afternoon tea, or a light dessert. Learn how to bake this beautiful loaf and impress your friends and family with its vibrant colors and delightful taste. #RaspberryLemonLoaf #Baking #DessertRecipes #YummyTreats #HomemadeGoodness
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Ingredients
  

For the Loaf:

1 cup (125g) all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup (100g) granulated sugar

1/4 cup (60ml) vegetable oil

2 large eggs

1/2 cup (120ml) buttermilk (room temperature)

Zest of 1 lemon

1 tablespoon freshly squeezed lemon juice

1 cup (150g) fresh raspberries (plus more for garnish)

For the Tangy Icing:

1 cup (120g) powdered sugar

2 tablespoons freshly squeezed lemon juice

Zest of 1/2 lemon (for extra tang)

Instructions
 

Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan, or line it with parchment paper for easier removal.

    Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.

      Mix Wet Ingredients: In a large bowl, beat together the granulated sugar and vegetable oil until well combined. Add the eggs one at a time, mixing well after each addition. Stir in the buttermilk, lemon zest, and lemon juice until smooth.

        Combine Dry and Wet Ingredients: Gradually add the dry mixture to the wet mixture, stirring gently until just combined. Do not overmix. Gently fold in the fresh raspberries, taking care not to break them too much.

          Pour and Bake: Pour the batter into the prepared loaf pan, spreading it evenly. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.

            Cool the Loaf: Once baked, take the loaf out of the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.

              Prepare Tangy Icing: In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Adjust the consistency by adding more powdered sugar or lemon juice if needed.

                Glaze the Loaf: Once the loaf has cooled completely, drizzle the tangy icing over the top, allowing it to drizzle down the sides. Garnish with additional fresh raspberries if desired.

                  Slice and Serve: Slice your Raspberry Lemon Loaf and serve it on a delightful plate. Enjoy the zesty and refreshing flavors!

                    Prep Time: 15 minutes | Total Time: 1 hour 10 minutes | Servings: 8