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Delight in this Raspberry Lemon Loaf, a sweet and tangy treat perfect for brunch.
This Raspberry Lemon Loaf is the prettiest centerpiece for your next brunch. It's absolutely delicious, too! The tanginess of the raspberry and lemon is complemented by moist bread and a sweet, lemon glaze. The Raspberry Lemon Loaf is perfect for spring with its refreshing fruit flavors and tender texture!
Ingredients
For the loaf cake:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/3 cups granulated sugar
- 3/4 cup unsalted butter room temperature
- 2 large eggs room temperature
- 1 heaping tablespoon lemon zest
- 3 tablespoons fresh lemon juice
- 1 cup zucchini unpeeled and finely shredded
- 1/2 cup Greek yogurt
- 8 ounces raspberries
For the lemon glaze:
- 1 1/2 cups powdered sugar sifted
- 1 teaspoon lemon zest
- 3 tablespoons lemon juice
Directions
- Preheat the oven to 350 degrees F.
- Grease or spray a 9x5-inch loaf pan.
- Combine the flour, the baking powder, and the salt in a medium mixing bowl.
- In the bowl of an electric stand mixer, cream together the sugar and the butter until fluffy.
- Add the eggs into the butter-sugar mixture, 1 at a time.
- Add the 1 tablespoon of the lemon zest, 3 tablespoons of the lemon juice, and the shredded zucchini.
- Gently fold in the flour mixture, the Greek yogurt, and the raspberries.
- Bake until a toothpick inserted into the center, comes out clean, about 60-70 minutes.
- Combine the powdered sugar, the remaining lemon zest, and the remaining the lemon juice in a bowl and whisk together.
- Remove the loaf from the oven and allow it to cool on a wire rack for at least 30 minutes before drizzling with the glaze.
- Serve!
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