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To make this loaf, gather these simple ingredients: - 1 cup fresh raspberries (or frozen, thawed) - 1/2 cup unsalted butter, softened - 1 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1/4 cup fresh lemon juice - Zest of 1 lemon - 1 1/2 cups all-purpose flour - 1 1/2 teaspoons baking powder - 1/4 teaspoon salt - Powdered sugar for dusting (optional) When baking, accurate measurements matter. Use a kitchen scale for best results. If you don’t have unsalted butter, salted works too. Just skip the added salt in the recipe. You can swap granulated sugar with coconut sugar or brown sugar for a different taste. For a dairy-free option, try coconut oil or a vegan butter substitute. You can use either fresh or frozen raspberries in this recipe. Fresh raspberries bring a bright taste and nice texture. They also add a lovely pop of color. Frozen raspberries are a great option, too. They are often picked at peak ripeness and are easier to find year-round. If using frozen, make sure to thaw them first and drain excess liquid. This will keep the batter from getting too wet. Using ripe raspberries will give your loaf a burst of flavor that you will love! Start by preheating your oven to 350°F (175°C). This step is key for even baking. Next, grab a 9x5-inch loaf pan. Grease the pan with butter or cooking spray. Then, line it with parchment paper. This helps the loaf come out easily after baking. In a large bowl, add the softened butter and granulated sugar. Use a mixer to cream them together. Beat for about 3-5 minutes. You want it to be light and fluffy. Next, add the eggs one at a time. Mix well after each egg. Now, stir in the vanilla extract, lemon juice, and lemon zest. This adds great flavor to your loaf. In a separate bowl, combine the all-purpose flour, baking powder, and salt. Whisk these dry ingredients together. This helps them mix evenly. Gradually add the dry mix to the wet ingredients. Stir gently until just combined. Be careful not to overmix. Then, fold in the raspberries. This will give your loaf bursts of fruity flavor. Now, you’re ready to pour the batter into the prepared loaf pan! For the full recipe, refer to the earlier section. To get a light and fluffy loaf, start by creaming the butter and sugar well. Mix for about three to five minutes. This step adds air, which helps the loaf rise. Next, add the eggs one at a time. Make sure to mix well after each egg. When you add the dry ingredients, be gentle. Overmixing can make the loaf dense. Just stir until you see no dry flour. Then, fold in the raspberries carefully to keep them whole. Knowing when your loaf is ready is key. Bake it in a preheated oven at 350°F (175°C) for 55 to 65 minutes. Check for doneness by inserting a toothpick into the center. If it comes out clean, your loaf is done. If it has wet batter on it, bake for a few more minutes. Keep an eye on it to avoid over-baking, which can dry it out. Garnishing can make your loaf look even better. Once cooled, slice the loaf and put it on a nice platter. You can dust the top with powdered sugar for a sweet touch. Fresh raspberries on the side add color and taste. For a special touch, drizzle a simple lemon glaze on top. Just mix powdered sugar with a bit of lemon juice until smooth. This adds a zesty finish to your loaf. For more details, check the Full Recipe. {{image_2}} You can easily change the flavor of your loaf. Adding nuts or other fruits makes it exciting. Try walnuts or pecans for a crunchy bite. You can also use blueberries or strawberries for a twist. Just fold them in gently with the raspberries. This keeps the loaf moist and yummy. If you need a gluten-free loaf, you have options. Use gluten-free flour instead of all-purpose flour. Make sure it has a 1:1 ratio for the best results. You can also add a bit of almond flour for extra flavor. The loaf will still be light and tasty. Just follow the same steps in the Full Recipe. Glazes or toppings can add extra fun to your loaf. Try a lemon glaze made with powdered sugar and lemon juice. It adds a sweet and tangy flavor. For a fruity touch, top with fresh raspberries or lemon zest. You can also sprinkle some toasted coconut on top. This makes each slice look pretty and inviting. Store leftover lemon raspberry loaf in an airtight container. This keeps it fresh and moist. Place it at room temperature for up to three days. If you want to keep it longer, refrigerate it. Wrap the loaf tightly in plastic wrap before placing it in the fridge. It will last for about a week this way. To freeze your lemon raspberry loaf, let it cool completely first. Slice the loaf into pieces for easier thawing. Wrap each slice in plastic wrap, then place them in a freezer bag. You can store it in the freezer for up to three months. When you’re ready to enjoy, simply remove a slice and let it thaw at room temperature. To reheat the loaf, preheat your oven to 350°F (175°C). Place the loaf or slices on a baking sheet. Heat for about 10-15 minutes until warm. You can also use the microwave for quick reheating. Place a slice on a microwave-safe plate and heat for 20-30 seconds. Enjoy your cake warm, and it will taste freshly baked! For the full recipe, check out the Easy Lemon Raspberry Loaf recipe above. Yes, you can use other fruits. Blueberries, blackberries, or chopped strawberries work well. Each fruit adds its own taste and color. They can replace the raspberries in equal amounts. Just make sure the fruit is fresh or properly thawed if frozen. This change keeps the loaf moist and tasty. To prevent sinking, mix the batter gently. Overmixing adds too much air, causing it to rise and then fall. Make sure your oven is preheated. A consistent temperature helps the loaf bake evenly. Also, check that the baking powder is fresh. Old baking powder may not work well, leading to a heavy loaf. Serve the loaf warm or at room temperature. Slice it thick for a hearty piece. A light dusting of powdered sugar adds charm. You can also add fresh raspberries on the side. This makes it look fancy and appetizing. If you like, pair it with a scoop of vanilla ice cream or a dollop of whipped cream. Enjoying it with tea or coffee makes for a delightful snack! For the full recipe, check the Easy Lemon Raspberry Loaf section above. In this post, we covered how to make an Easy Lemon Raspberry Loaf. We discussed the ingredients you need and different options for fresh or frozen raspberries. I shared step-by-step instructions to make your loaf perfect. You learned tips for texture, baking, and garnishing. We also explored variations like nuts and gluten-free choices, plus storage tips for leftovers. Baking is fun and offers room for creativity. Enjoy trying your own ideas with this tasty recipe!

Easy Lemon Raspberry Loaf

Indulge in this Easy Lemon Raspberry Loaf that combines zesty lemon and sweet raspberries for a delightful treat! Perfect for any occasion, this loaf is simple to make and offers a refreshing burst of flavor in every bite. With easy-to-follow steps, you'll have a mouthwatering dessert in no time. Don't miss out on this delicious recipe—click through to explore how to create your own lemon raspberry masterpiece today!
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Ingredients
  

1 cup fresh raspberries (or frozen, thawed)

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/4 cup fresh lemon juice

Zest of 1 lemon

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

Powdered sugar for dusting (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper for easy removal.

    Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.

      Add Eggs and Flavor: Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Mix in the vanilla extract, lemon juice, and lemon zest until well combined.

        Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.

          Mix It All Together: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix.

            Fold in Raspberries: Gently fold in the raspberries, ensuring they are evenly distributed throughout the batter.

              Pour and Bake: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 55-65 minutes or until a toothpick inserted into the center comes out clean.

                Cool and Serve: Once baked, allow the loaf to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Dust with powdered sugar before serving if desired.

                  Prep Time, Total Time, Servings: 15 mins | 1 hr 15 mins | 8 servings

                    - Presentation Tips: Slice the loaf and serve on a decorative platter. Garnish each slice with a few fresh raspberries and a light sprinkle of powdered sugar for an elegant touch.