This Raspberry Lemon Loaf recipe is the kind of bake that feels like summer in every single slice. The crumb is soft and buttery, dotted with juicy raspberries that burst into little pockets of sweetness, while fresh lemon zest and juice keps everything bright and zesty. It’s the perfect balance of tart and sweet, making it just as welcome at a weekend brunch as it is with your morning coffee or afternoon tea.
What I love most about this raspberry lemon loaf recipe is how approachable it is. The vanilla Greek yogurt keeps it extra moist and tender, so every bite feels like it melts in your mouth. I’m not someone who considers themselves a “baker,” but I always come back to recipes like this: straightforward, reliable, and freezer-friendly so I can enjoy them now and stash one away for later. It falls into the same category as my Apple Cinnamon Rolls and Chocolate Chip Zucchini Bread.
🍋 Ingredients You’ll Need To Make Raspberry Lemon Loaf
Butter: creamed with sugar for a soft, tender crumb and rich flavour.
Sugar: sweetens the loaf and helps create a light, fluffy texture.
Eggs: bind the batter together and give the loaf structure.
Vanilla Greek yogurt: keeps the loaf exra moist while adding a touch of tang and vanilla.
Lemon extract: boosts the citrus flavour for a stronger lemon punch.
Lemon juice and zest: add brightness and balance the sweetness with fresh, zesty flavour.
Vanilla extract: rounds out the citrus and berry notes with a warm sweetness.
Raspberries: provide juicy bursts of tart-sweet flavour throughout the loaf.
Flour: the base of the batter, giving the loaf structure.
Baking powder: helps the raspberry lemon loaf rise and stay fluffy.
Salt: enhances all the other flavours.
For the frosting, you’ll need:
Cream cheese: gives the frosting a tangy, creamy base.
Confectioners’ sugar: sweetens and thickens the frosting.
Lemon juice: keeps the frosting bright and zest, tying it back to the loaf.
✔️ How To Make This Raspberry Lemon Loaf Recipe
To begin, preheat your over to 350°F. Line a 9×5-inch loaf pan with parchment paper, then lightly spray with cooking oil. This makes it easier to lift the loaf out once baked.
In a large mixing bowl, use a hand mixer to cream the butter until smooth, about 30 seconds. Add the sugar and beat together for 1-2 minutes until light and fluffy.
Next, add the eggs one at a time, mixing well after each addition. Pour in the Greek yogurt, lemon extract, lemon juice, lemon zest, and vanilla, then mix on low speed until everything is just combined.
🤝 Sammy’s Tips for Raspberry Lemon Loaf
- If the loaf starts browning too quickly, tent a piece of foil loosely over the top to prevent over-browning while the centre finishes baking.
- 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.
In a separate bowl, whisk together the flour, baking powder, and salt. Slowly add the dry ingredients into the wet mixture, mixing until just combined. Be careful not to overmix, as this can make the loaf dense.
Gently fold in the raspberries with a spatula. Take care not to stir too much or the batter will turn pink.
Pour the batter into the prepared loaf pan and smooth out the top. Bake for 45-60 minutes, ot until a toothpick inserted into the centre comes out clean.
Allow the loaf to cool completely before adding frosting. To make the frosting, beat the cream cheese until smooth, then mix in the confectioners’ sugar and lemon juice until creamy. Adjust the consistency with more sugar (thicker) or a splash of cream (thinner).
Once the loaf has cooled, spread the frosting evenly over the top. Slice, serve, and enjoy! Want to see the recipe in action? Watch my Instagram Reel here.
🗒️ Variations
Berry swap: the raspberries for blueberries, blackberries, or cranberries for a different flavour twist.
🗒️ Substitutions
Greek yogurt: Plain Greek yogurt works just as well as vanilla; just add a splash of vanilla extract.
Flour: A 1:1 gluten-free flour blend can be used in place of all-purpose flour.
🍴 Leftovers? Lucky you.
This Raspberry Lemon Loaf is best served fresh, but you can freeze it. For longer storage, wrap it tightly in plastic wrap and place in a freezer-safe bag. It will keep for up to 3 months. When you’re ready to enjoy, thaw overnight in the fridge, bring to room temperature, add frosting if desired, then slice and serve.
🤔 FAQ’S
Can I use other fruit in this recipe?
Yes! While raspberries are my favourite for their sweet-tart flavour, you can easily swap in blueberries, blackberries, or even cranberries for a different twist.
How long does this raspberry lemon loaf last in the freezer?
Wrap the cooled loaf tightly in plastic wrap, then place it in a freezer-safe bag or container. It will keep well for up to 3 months. When ready to enjoy, thaw overnight in the fridge and bring to room temperature before serving.
Do I need to add the frosting?
Not at all. The loaf is delicious on its own and perfectly sweet without frosting. That said, the cream cheese lemon frosting takes it up a notch, and my kids insist it’s a must-have.
What’s the best way to store leftovers?
It really is best served fresh, but if you have leftovers, keep the loaf covered at room temperature for up to 2 days, or in the fridge for up to 5 days. If frosted, refrigeration is recommended.
Can I make this gluten-free?
Yes, just swap the all-purpose flour for a good quality 1:1 gluten-free baking flour blend. The texture will be slightly different but still tasty.
👩🏻🍳 Hungry For More?
If you loved this Raspberry Lemon Loaf recipe, then make sure to check out a few of my other favourite desserts and baked goods you may also love:
- Morning Glory Muffins
- Blueberry Lemon Muffins
- Chocolate Cake
- Apple Cinnamon Rolls
- Chocolate Chip Zucchini Bread
💌 Let’s Stay Connected
Keep in touch with me on Instagram, TikTok, Facebook, and Pinterest! If you do make this raspberry lemon loaf recipe (or any recipe of mine) don’t forget to leave a review.
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
- 1½ cups all purpose flour
- 1/2 tsp baking powder
- 1/8 tsp salt
- 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
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 softened butter using a hand mixer until it's smooth and creamy, about 30 seconds.
- Add the sugar and beat until well combined into the butter.
- 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.
- Gently fold in the raspberries, keeping in mind If you over-mix the raspberries into the batter it will turn the batter slightly pink.Sammy's tip: toss the fresh raspberries in a small amount of flour (about a tbsp) before folding them into the batter. The flour creates a barrier that absorbs the moisture released by the berries during baking, keeping the juices from bleeding into the batter.
- 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.Once cooked, remove the raspberry lemon loaf from the pan and cool completely on a wire rack before frosting.
- Prepare the frosting by adding the cream cheese to a medium sized bowl.Beat on medium speed 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.
- Spread the frosting evenly over top of the loaf, slice and enjoy.
Video
Nutrition
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 🙂
OMG, this is one of the best “loaves” I’ve ever made or eaten. It’s dense, tart, and sweet but not too sweet. Followed the recipe exactly and it is perfection; a restaurant-quality sweet. Best of luck not eating half the loaf in one sitting.
Hi Steph! This makes me so happy! Thank you for making this one. I agree, it’s a good one! In fact, I am going to make it again soon – lol! -Sammy
This was delicious even though I forgot to add the vanilla extract. I didn’t want to buy lemon extract so I Googled the substitute – an extra 1/4 teaspoon of zest. I added two more ounces of cream cheese because what I had didn’t seem enough for the cake.
I set the timer for 45 minutes, but I forgot to press “start,” and by the time I realized it, I had no idea how long the cake was in the oven. I just started doing the toothpick test every five minutes.
It turned out beautifully. A friend said it was like the kind of cake you buy a slice of at the restaurant. Next time I’ll remember the vanilla (and to press start), but I don’t see how it could be any better than it was.
Amazingly delicious! So easy to make and way better than getting a slice at a commercial coffeehouse!
My family loved this!
Hi, I can’t find vanilla yoghurt in Mexico. What can I use instead?
Thanks
My family loved this! It was a breeze to put together!
My family loved this!
Not paying attention ended up with fantastic result. So sipping some wine as usual, got distracted and neglected to add lemon zest into batter and too late as already in the oven. So I added it to the cream cheese frosting and it was AMAZING and encourage you to give it a try !! The lemon flavor is much more pronounced this way which we love and was delicious. Thinking next time we might even try blueberries instead of raspberries. Absolutely love your recipes and attempt to try a new one every week.
My family loved this!
My family loved this! Definitely going into our rotation! Light and sweet, perfect bake!