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.
Course Dessert
Cuisine American
Keyword Spring Desserts, Easy Spring Desserts, Raspberry Lemon Recipes
Prep Time 15 minutesminutes
Cook Time 55 minutesminutes
Total Time 1 hourhour10 minutesminutes
Servings 8slices
Calories 341kcal
Author Stephanie Simmons
Ingredients
1/2cupsalted butter, softenedI prefer salted
1cupgranulated sugar
3tbsplight brown sugar, packed
2largeeggs, at room temperature
1/2tspvanilla extract
Zestof one large lemon
3tbspfreshly squeezed lemon juice
1 and 1/2cupsall-purpose flour, spooned & leveled195 grams
1 and 1/2tspbaking powder
1/4tspsalt
1/2cupsour cream, at room temperature greek yogurt works too
1/4cupmilk, at room temperature I used 2%
2tbspvegetable oil
1 and 1/2 cupraspberriesI used fresh, but frozen will work too - just don't thaw them
Glaze (optional)
1tbsplemon juice
1/2cuppowdered sugar
1/4tspvanilla 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.