One-Bowl Raspberry Lemon Bread
A quick bread flavored with fresh lemon and raspberries, and made super moist thanks to the addition of greek yogurt. Serve plain or with a 2-ingredient glaze.
Servings 8 slices
Calories 341kcal
Ingredients
- 1/2 cup salted butter, softened I prefer salted
- 1 cup granulated sugar
- 3 tbsp light brown sugar, packed
- 2 large eggs, at room temperature
- 1/2 tsp vanilla extract
- Zest of one large lemon
- 3 tbsp freshly squeezed lemon juice
- 1 and 1/2 cups all-purpose flour, spooned & leveled 195 grams
- 1 and 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup sour cream, at room temperature greek yogurt works too
- 1/4 cup milk, at room temperature I used 2%
- 2 tbsp vegetable oil
- 1 and 1/2 cup raspberries I used fresh, but frozen will work too - just don't thaw them
Glaze (optional)
- 1 tbsp lemon juice
- 1/2 cup powdered sugar
- 1/4 tsp vanilla extract optional
Instructions
- Prep: Preheat your oven to 350° F and line a loaf pan with parchment paper and spray with cooking spray (for easy removal of bread loaf later!).
- Make the batter: Cream the softened butter with electric mixer until well creamed, 30 seconds or so. Add the sugar and beat until completely creamed with the butter and fluffy, 1-2 minutes. Add the eggs, vanilla, lemon zest, & lemon juice and mix on medium high speed until well combined, 1 minute or so.Add dry ingredients next - flour, baking powder, and salt. Mix until just combined - don't over mix! Add the milk, sour cream, and vegetable oil and mix until just combined. Gently fold in the raspberries - if you stir them too forcefully or for too long they will start to dye the batter (not a huge deal, just a heads up).
- Bake: Bake for 45-60 minutes, or until a toothpick inserted into the middle comes out with moist crumbs, not wet batter. At about the 45 minute mark, if your bread isn't done but the top is looking pretty browned (especially around the outer edges) you can lay a piece of foil over the bread in the oven to prevent further browning while it finishes baking.
- Make the Glaze: This is optional, but easy! Whisk together the lemon juice & powdered sugar. Adjust with more lemon juice or milk to make it more pourable, as desired. Pour over the bread once it's cooled. Add extra lemon zest and fresh raspberries on top, for a pretty finishing touch!
- Serve + Store: If you want to cut into the bread while it's warm, the slices won't hold together well. If you want to get clean, sturdy slices, let it cool completely before serving.Store leftovers covered tightly at room temp for up to 4 days.
Notes
NOTE: You only need one lemon for this recipe - zest it first, then juice it.
NOTE: If you want to use frozen raspberries that's fine - just don't thaw them! They will release a ton of moisture if you thaw them and it will be messy and icky.
Nutrition
Calories: 341kcal