This little loaf is one of those baked goods that walks a fine line between ‘bread’ and ‘cake.’ It’s equally at home at breakfast and dessert, so we guess it doesn’t really matter what you call it, it just matters that it’s sweet and delicious and flavored with one of the best combinations there is – lemon and raspberry.
We adore the combination of lemon and raspberries and the way their tart and sweet components play off of each other. They create a perfect balance, and when they’re backed by a moist and buttery cake… well, there’s not much more you could ask for from a baked good.
The batter here is pretty basic. There’s butter, flour, eggs, sugar… the usual. But there’s also Greek yogurt involved, and that’s largely what’s responsible for the incredibly moist crumb. Lemon zest and lemon juice bring in a bright zing, and fresh raspberries add a delicate sweetness. And then there’s an easy and sweet lemony glaze that gets dribbled over the whole thing. You technically could skip that step, but why would you?
And did we mention that it comes together in one bowl? It’s true. Just one bowl and a few basic ingredients stand between you and this lovely little cake. Or bread. Or loaf. Call it what you want… you can’t talk with food in your mouth anyway!
Raspberry Lemon Bread
- For the cake:
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- Zest of one lemon
- 3 tablespoons lemon juice
- 1 1/2 cups all-purpose flour
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup plain greek yogurt
- 1/4 cup whole milk
- 1 1/2 cup raspberries
- For the glaze:
- 1 cup powdered sugar
- 2 tablespoons whole milk
- 1 tablespoon lemon juice
- Preheat oven to 350°F and line a 9x5-inch loaf pan with parchment paper and spray with nonstick cooking spray. Set aside.
- In a large mixing bowl, cream together the butter and white sugar with an electric mixer until fluffy. Add eggs, vanilla, lemon zest, and lemon juice, and continue mixing until just combined.
- Next, add the flour, baking powder, and salt, and mix until combined.
- Add milk and greek yogurt, and mix until combined. Gently fold in raspberries, taking care not to break them.
- Pour batter into prepared loaf pan and bake until a toothpick inserted into the center comes out clean, about 45-55 minutes. (A few crumbs on the toothpick is fine, but wet batter shouldn't cling to it.) Let cool on a wire rack while you prepare the glaze.
- For the glaze:
- In a small bowl, combine powdered sugar, milk, and lemon juice and whisk until smooth.
- Once cake has cooled completely, drizzle glaze over the top. Slice and serve. Enjoy!
- Note: You can use fresh or frozen raspberries, but if you use frozen, do not thaw them first.
Adapted from Blue Bowl Recipes.