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Raspberry Lemon Loaf is as delicious as it is beautiful. Bright, zesty, flavourful, and the perfect treat with a morning cup of coffee or mid day snack. Although not neccesarry, I love to finish this with a simple lemon cream cheese frosting for the most delicious, tangy bite.
Raspberry Lemon Loaf is the perfect balance of sweet, tart and bright. The added vanilla greek yogurt makes this incredibly moist and each bite truly melts in your mouth.
This time of year makes me want to bake (and I don’t consider myself to be a great baker). As much as I love a sweet treat, I typically gravitate towards recipes that are freezer friendly so I can freeze one to serve at a later time. As a result, I gravitate towards straight-forward, simple desserts like my Cinnamon Hawaiian Rolls with Pumpkin Cream Cheese Frosting, Pumpkin Banana Bread, Grandpa’s Apple Cake, Classic Tiramisu or Chocolate Zucchini Bread.
Raspberry Lemon Loaf ingredients
Here is a quick overview of the ingredients you’ll need to make my Raspberry Lemon Loaf. Although, you will find the exact detailed measurements at the bottom of this page on my recipe card.
- Butter
- Sugar
- Eggs
- Greek yogurt
- Lemon extract
- Lemon
- Vanilla
- Raspberries
- All purpose flour
- Baking powder
Want to freeze this Raspberry Lemon Loaf?
Raspberry Lemon Loaf is best served fresh, although it still tastes awesome if you decide to freeze it and serve at a later time. Simply allow the loaf to come to room temperature, cover with plastic wrap or store in an airtight container and freeze for up to 3 months. Once ready to serve, allow the loaf to thaw overnight, finish with frosting, slice and serve.
Raspberry Lemon Loaf substitutions and FAQ’s
Can I use other fruit in this recipe?
Although my personal favourite fruit in this recipe are raspberries, you can certainly swap them for cranberries or blueberries.
How long does this last in the freezer?
I would recommend consuming this loaf within 3 months.
Do I need to add the frosting?
Nope! The loaf tastes delicious with or without it, however my kids go crazy for a frosting so it’s a must in our house.
Looking for more dessert recipes?
If you enjoyed my Raspberry Lemon Loaf, take a peak at a few of my personal favourite desserts down below:
- Pumpkin Banana Bread
- Grandpa’s Apple Cake
- Classic Tiramisu
- Chocolate Zucchini Bread
- Peanut Butter Marshmallow Squares
- Thumbprint Cookies
- No-Bake Biscoff Cheesecake
- Caramel Apple Crisp
- Lemon Ricotta Cookies
- Morning Glory Muffins
Did you like this recipe?
If you enjoyed this recipe please consider leaving me a 5 star rating and review, it means so much to me!
Raspberry Lemon Loaf with Cream Cheese Frosting
Equipment
- 1 9×5 loaf pan or similar
- 1 hand mixer
Ingredients
- 1/2 cup butter, room temperature
- 1 cup granulated sugar
- 2 eggs, room temperature
- 1/4 cup vanilla greek yogurt
- 1/4 tsp pure lemon extract
- 1 tbsp lemon juice
- 1 tbsp lemon zest
- 1/2 tsp vanilla
- 1 cup fresh raspberries
- 1½ cups all purpose flour
- 1/2 tsp baking powder
- 1/8 tsp salt
Frosting:
- 1/4 cup cream cheese, room temperature
- 1¼ cup confectioners sugar
- 1 tbsp lemon juice
Instructions
- Begin by preheating your oven to 350 °F.
- Line a 9×5 inch loaf pan with parchment paper, then gently spray with cooking oil. (This helps to remove the loaf after it's done baking).
- To a large mixing bowl, cream the butter until it has softened and has achieved a smooth consistency. About 30 seconds.
- Add the sugar and beat until well combined into the butter. About 1-2 minutes.
- Add the eggs, one at a time, mixing thoroughly after each.
- Add the vanilla greek yogurt, pure lemon extract, lemon juice, lemon zest and vanilla and mix on low speed until well combined.
- Add the flour, baking powder and salt.Mix until combined, don't over-mix.
- Fold in the raspberries. (If you over-mix the raspberries into the batter it will turn the batter slightly pink).
- Bake for 45-60 minutes or until a toothpick comes out clean.Sammy's tip: if your loaf is browning too quickly on the sides and the middle still needs to cook, place a piece of tin foil on the top which will prevent the sides from continuing to brown.
- Allow the loaf to cool while you prepare the cream cheese frosting.
- To a medium sized bowl add the cream cheese and using the hand mixer, beat for about 1 minute, just to allow it to soften.
- Next, add the confectioners sugar and lemon juice and mix until well combined.Sammy's tip: if you want a thicker frosting, add more confectioners sugar. If you want a thinner frosting (more of a glaze) add a splash of cream.
- Once the loaf has cooled, spread the frosting evenly over the top.
- Slice, serve, and enjoy!
Nutrition information is automatically calculated, so should only be used as an approximation.
Let’s stay connected!
Keep in touch with me on Instagram, TikTok, and Pinterest! Also, if you do make this recipe (or any recipe of mine for that matter) be sure to tag #sammymontgoms so I can see your re-creations!
This looks delish!! Can I sub vanilla extract for the lemon extract? Can’t wait to make a few loaves to freeze for the holidays!!
You sure can! Let me know how it goes!
Hey! Can we use maple syrup instead of sugar?
I don’t believe that would work!
Are there any alternatives to the lemon extract? Could juice & / or zest be substituted?
You can just take out the lemon extract all together and add an extra tsp of lemon juice! Will still be delicious!
Incredible! I saw this on Instagram just the other day and had to make it. I didn’t have lemon extract on hand, so added extra vanilla but next time I make it I’ll for sure be using lemon. So good!!!
Hi Talia – thank you for leaving this review! So happy you made the recipe and loved it!
I used blueberries instead of raspberries since that is what i had and it was a hit. Everyone loved and it was gone in minutes at my holiday party. Going to try with raspberries and cranberries next!
Hi Megan! Yay! So happy you liked it! Thanks for the 5 star review 🙂