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Lemon Raspberry Loaf for California Grown

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Fresh citrus and berries give this loaf a bright zip. Lemon Raspberry Loaf for California Grown is a great afternoon snack.
Course Snack
Cuisine American
Keyword bread, glaze, lemon, Raspberry, snack
Prep Time 15 mins
Cook Time 50 mins
Servings 12


  • 1 cup two sticks plus 2 Tbsp. of room temperature salted butter. 3/4 c of EVOO can replace butter in a pinch.
  • 2 cup granulated sugar
  • 4 eggs room temperature
  • 1 tsp. Vanilla bean paste
  • Zest of two lemons
  • 3 Tbls. Fresh squeezed lemon juice
  • 3 cup All purpose flour
  • 2 ½ tsp. Baking powder
  • ½ tsp. Salt
  • 1 cup of lemon yogurt
  • 3 cup fresh raspberries You can sub in frozen berries but do not thaw them.
  • 1 cup Icing sugar
  • 2 Tbls. fresh squeezed lemon juice
  • 1 Tbls. lemon zest
  • lemon slices
  • raspberries


  • Preheat oven to 350. Spray loaf pans with flour based baking spray and parchment paper if possible.
  • In an electric mixed, whip butter until creamy. Slowly add sugar. Scrape down bowl.
  • With mixer on low, add eggs one at a time until incorporated. Add vanilla and lemon zest. Scrape down bowl.
  • In a separate bowl, sift together flour, baking powder, and salt.
  • With your mixer on low, slowly add flour mixture to butter mixture. Alternate adding lemon yogurt, or sour cream sub, until just combined. Don’t over mix.
  • Fold in raspberries gently by hand.
  • Pour into prepared loaf pans and bake for 35-40 mins, then tent with foil for and bake for a remaining 8-12 min depending on oven and depth of pan. Loaf is done when a toothpick comes out of the center clean.
  • Remove from oven but do not cut or turn out of pan until completely cooled. This loaf is best served several hours after baking.
  • In a small bowl combine icing sugar and lemon juice to create a glaze. Pour over loaf just before service. Garnish with fresh raspberries lemon zest and lemon slices.
  • Can be stores covered at room temperature for 3 days.