top of page
  • Writer's pictureEmily

Raspberry Lemon Loaf

It feels like we've been waiting for spring for far too long (although we say that every year - we have a right though, we have snow on the ground for six months of the year!). So, when the above zero temperatures appeared in these past few weeks, I automatically started thinking of recipes that I love to have in spring and summer. One of the ingredients that I love using to freshen up my recipes is citrus, enter: my raspberry lemon loaf.

This recipe is vey easy and doesn't actually include tons of ingredients. This loaf is great to have handy for a morning snack or to grab throughout the day when you're busy. The berries, lemon, fluffy batter, and the hardened sugar shell on top won't disappoint.. Adding your favourite berry really ups the game of this loaf too; raspberries, blueberries, strawberries, or blackberries would all be so good in this recipe! They burst with flavour throughout the loaf.

Yield: 1 loaf

Prep time: 10 minutes

Cook time: 50-55 minutes


1 3/4 cup flour

1/2 tsp baking soda

1 1/2 tsp baking powder

1/2 tsp salt

4 tbsp butter, room temperature

3/4 cup white sugar

1 tsp vanilla

2 eggs & 3 egg whites

Zest of 1 lemon

Juice of half a lemon

3/4 cup whole milk

1 cup of raspberries


  1. Preheat oven to 350 and grease a loaf pan.

  2. Combine the flour, salt, baking powder, and baking soda in a medium bowl. Be sure to set 1 tbsp of that flour aside for coating the raspberries.

  3. Zest the lemon and set aside. Then, juice half the lemon into 3/4 cup of milk and stir. Set aside.

  4. Combine the butter and sugar in a large bowl, leaving 1 tsp of that sugar for topping the loaf.

  5. Mix the eggs and vanilla into the sugar/butter mixture. Then, add the lemon zest and combine.

  6. Pour the flour mixture into the batter and combine until just mixed together. Then, coat the raspberries with the tbsp flour and add to the batter. Slightly mix in and then pour the batter into a loaf pan. Sprinkle the sugar that was set aside on the top of the loaf.

  7. Bake for 50-55 minutes, until a toothpick or knife comes out clean.

  8. When done, remove from pan and allow to cool for at least 1 hour (the loaf still cooks as it sits on the counter and is not sliced). Serve immediately or store for later (see notes for storage).


  1. Like I said at the beginning of the post, any kind of berry would be great in this loaf, whatever you have handy or can find on sale will work!

  2. For storage, keep at room temperature for 2 days, in the fridge for up to 4 days, or freeze for up to 3 months. If you're meal prepping this, I'd suggest individually wrapping these or putting a few slices in a small ziploc bag so you can grab a few out of the freezer at a time for those busy days.

Citrus and fruit are probably some of the best ways to welcome in warmer weather. I always have and always will love citrus flavoured baking. How can't you?

I hope you like this recipe if you try it! Let me know if you do and send me a picture through Facebook of instagram.

Also, If you want to get more updates, be sure to subscribe so you can get my newsletter or follow/like my pages on Instagram and Facebook.

Thanks for reading! Have a great Wednesday! :)

25 views0 comments

Recent Posts

See All


bottom of page