This raspberry lemon loaf is simple to make and comes together in one bowl (the glaze is optional). Raspberries, bright lemon zest, and creamy Greek yogurt give this loaf cake a fresh, tangy flavor. Moist and tender, it’s perfect for dessert, a snack, or breakfast.
Raspberries and lemon are a classic pairing: the sweet-tart berries are lifted by bright citrus notes. This easy loaf highlights both flavors while staying tender thanks to a splash of Greek yogurt, which keeps the crumb moist and adds depth.
Recipe ingredients
Ingredient notes
- Lemons: You’ll need lemon zest for the batter and both zest and some juice for the glaze. About 2 lemons will provide enough zest and juice.
- Extract: Use vanilla if you prefer a warm, sweet note, or lemon extract to amplify citrus flavor.
- Greek yogurt: Full-fat Greek yogurt gives the richest texture, but low-fat or nonfat Greek yogurt can be used if you prefer.
Step-by-step photos
Follow these steps to make the raspberry lemon loaf. The cake is mixed in one bowl and finished with an optional lemon glaze.
Step 1: In a large bowl whisk together Greek yogurt, granulated sugar, eggs, oil, and vanilla or lemon extract until combined.
Step 2: Add the flour on top of the wet ingredients and sprinkle with baking powder and salt. Whisk briefly—just until the flour is moistened. Do not overmix; some lumps are fine.
Step 3: Tear about half of the raspberries in half and leave the rest whole. Fold the berries and the lemon zest gently into the batter so they don’t break up too much.
Step 4: Use a wooden spoon to stir just until the raspberries are evenly distributed. Stop as soon as the batter is combined.
Step 5: Pour the batter into a greased 9 x 5-inch loaf pan and bake until the top is firm and a toothpick inserted into the center comes out clean or with a few moist crumbs.
Step 6: Cool the loaf in the pan for 10–15 minutes, then turn it out onto a wire rack to cool completely before glazing.
Step 7: While the cake cools, whisk powdered sugar with lemon zest and lemon juice to make a simple glaze. Adjust juice to reach your preferred thickness.
Step 8: Spread the glaze over the cooled loaf and let it drip down the sides. Serve after the glaze sets or enjoy immediately.
Tips and tricks
- Measure flour accurately. For best results weigh it with a kitchen scale. If measuring by volume, use the spoon-and-level method to avoid packing excess flour into the cup.
- Zest both lemons at once to save time if you plan to make the glaze immediately.
- Stop mixing as soon as the flour is moistened. Overmixing develops gluten and produces a denser cake.
- If using frozen raspberries, add them to the batter straight from the freezer and expect the bake time to increase by a few minutes.
Storage instructions
- Once the glaze is set, wrap the cake in plastic wrap or store under a cake dome. At room temperature the loaf stays fresh for 2–3 days.
- For longer storage, wrap tightly and freeze for up to 3 months. Freeze whole or in individual slices for convenience.
Recipe FAQs
Yes. Use an equal weight of frozen raspberries and add them straight from the freezer. Bake time may need a few extra minutes.
How do I keep the cake tender?
Accurate flour measurement, minimal mixing, and careful baking time are the keys. Stop mixing when the flour is just moistened, and check the loaf early so it doesn’t overbake.
Do the ingredients need to be at room temperature?
This loaf doesn’t rely on creamed butter, so cold ingredients (eggs and yogurt) can be used straight from the fridge without issue.
Recipe
Loaf cake
- ¾ cup (170 g) plain Greek yogurt
- 1 ¼ cup (250 g) granulated sugar
- ½ cup (118 ml) neutral oil (vegetable or canola), plus more to grease pan
- 3 large eggs
- 1 ½ teaspoons vanilla or lemon extract
- 1 ½ cups (188 g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 ¾ cups (227 g / 8 ounces) raspberries, rinsed and dried well
- 1 heaping tablespoon (about 5 g) lemon zest (from about 1½ lemons)
Lemon glaze
- ¾ cup (90 g) powdered sugar
- 1 ½–2 tablespoons lemon juice
- 1 teaspoon lemon zest
Instructions
Make the loaf
- Preheat the oven to 350°F (177°C). Grease a 9 × 5-inch loaf pan with oil.
- In a large bowl, whisk together Greek yogurt, sugar, oil, eggs, and vanilla or lemon extract until combined.
- Spoon the flour over the wet ingredients, then sprinkle the baking powder and salt on top. Whisk briefly until the flour is moistened; the batter should still be slightly lumpy.
- Tear half the raspberries in half and add to the batter along with the remaining whole raspberries and the lemon zest. Stir gently to combine.
- Pour batter into the prepared loaf pan and bake on the center rack for 1 hour 5 minutes to 1 hour 15 minutes, or until the top is firm and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the loaf cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before glazing.
Glaze the cake
- In a small bowl, whisk together powdered sugar, 1 ½ tablespoons lemon juice, and 1 teaspoon lemon zest until smooth. Add more lemon juice or a few drops of water if you prefer a thinner glaze.
- When the loaf is completely cool, spread the glaze over the top and allow it to drip down the sides. Garnish with extra raspberries or lemon slices if desired.
Notes
Whole-milk Greek yogurt gives the richest texture, but low-fat or nonfat works too. If using frozen raspberries, add them frozen and extend the bake time slightly. Store at room temperature for 2–3 days or freeze wrapped for up to 3 months.
Nutrition (estimate)
- Serving size: 1/9 recipe
- Calories: 334
- Sugar: 24.1 g
- Sodium: 204 mg
- Fat: 16.8 g
- Saturated fat: 2.7 g
- Carbohydrates: 39 g
- Fiber: 1.8 g
- Protein: 7.9 g
- Cholesterol: 127 mg
If you make this raspberry lemon loaf, leave a review or a rating where you found the recipe — feedback helps others decide to try it and helps improve the recipe over time.