Easy Lemon Raspberry Bread
Quick to mix and bake, my Lemon Raspberry Bread is great for dessert, breakfast, or snacks. It’s loaded with fresh raspberries and drenched in a lemon and sugar glaze. Perfect with tea, coffee, or a glass of milk.
One of my favorite things to bake is a good, sweet, quick bread. Quick breads are much easier to make than cakes (no frosting or fiddly work) and way quicker than yeast breads (no kneading, no icing). And they can easily be served for dessert, breakfast, or a snack. How great is that!
I often see recipes that pair lemon and blueberries, and that’s a combination that I always enjoy! However, I also really like raspberries. They’re sweet and tart, and they go so well with lemon.
That’s why I used them in this delicious Lemon Raspberry Bread recipe. This bread mixes up quickly, and after baking, it’s drenched with a lemon and sugar glaze.
The day after I baked this loaf, we had guests over, and I served slices of this quick bread with a drizzle of salted caramel sauce and a dusting of powdered sugar. Yum!
Why I Love This Recipe
- It comes together very quickly, making it perfect for busy schedules.
- The tart raspberries and zesty lemon are a wonderful combination.
- It’s moist, tender texture is just lovely.
Ingredient Notes
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This easy recipe uses mostly standard pantry ingredients such as butter, sugar, eggs, flour, baking powder, and milk, along with:
- Lemon – Fresh lemon (both the zest and juice) adds a beautiful bright flavor that complements the raspberries very well.
- Fresh Raspberries – Fresh raspberries add a tangy sweetness along with a great texture contrast. I know that fresh raspberries can be expensive, but you’ll only need 3/4 of a cup for this recipe.
- Powdered Sugar – For an optional finishing touch before serving.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How I Make Lemon Raspberry Quick Bread
- Preheat the oven to 350 degrees. Grease and flour a 9×5 inch loaf pan.
- In a medium bowl, sift together the flour, baking powder, and salt.
- In a large mixing bowl, cream the butter and 1 cup of sugar. Add the eggs one at a time, mixing well after each addition.
- Add the dry mixture to the creamed mixture alternately with the milk.
- Stir in the lemon rind and raspberries.
- Turn the batter into the prepared loaf pan.
- Bake 45 minutes to 1 hour or until a tester inserted in the center of the loaf comes out clean.
- While the cake bakes, stir together the 1/4 cup sugar and lemon juice. Stir the mixture occasionally while the cake is baking. The sugar will melt into the juice as it sits.
- Remove the bread from the oven and immediately pierce it all over with a skewer or toothpick. Spoon the lemon glaze evenly over the cake.
- Cool it in the pan for 15-20 minutes. Turn out onto a rack and cool completely. Dust with powdered sugar before serving, if desired.
Recipe Variations
- Blueberry Lemon Bread – Substitute blueberries for the raspberries.
- Cherry Lemon Bread – Use fresh, canned, or thawed frozen pitted cherries in place of the raspberries.
- Strawberry Lemon Bread – Used sliced fresh strawberries instead of raspberries.
- Gluten-Free Option: –Use a gluten-free flour blend in place of all-purpose flour.
Serving and Storage Suggestions
- This bread pairs really well with a drizzle of salted caramel sauce, a dollop of freshly whipped cream, or a scoop of vanilla ice cream. Of course, a light dusting of powdered sugar goes without saying.
- Store in an airtight container at room temperature for up to 3 days or well-wrapped in the refrigerator for up to a week. To freeze, I wrap it tightly in plastic wrap, followed by a layer of foil. It will keep for about 3 months in the freezer. Thaw it at room temperature before serving.
Questions About Lemon Raspberry Bread
Yes, you can use frozen raspberries. Just make sure to thaw and drain them well before adding to the batter.
Sure. Lime can be used in place of lemon for a different but equally delicious flavor.
More Recipes You’ll Like
If you enjoyed this recipe, you’ll also want to check out my Old Fashioned Gingerbread with Lemon Glaze, Apple Bread with Praline Topping, Black Walnut Pumpkin Bread, Banana Nut Bread, Cheddar Dill Quick Bread, and Cheesy Onion and Herb Bread recipes!
Questions? I’m happy to help!
If you have more questions about the recipe, or if you’ve made it and would like to leave a comment, scroll down to leave your thoughts, questions, and/or rating!
Thanks so much for stopping by!
Recipe
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Lemon Raspberry Bread
Ingredients
For the bread:
- 6 tablespoons butter room temperature
- 1 cup granulated sugar
- 2 eggs room temperature
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup milk
- Grated rind (zest) of 1 lemon
- ¾ cup fresh raspberries
For the glaze:
- Juice of 1 lemon
- ¼ cup sugar
For serving:
- 1 teaspoon confectioner's (powdered) sugar optional
Instructions
- Preheat the oven to 350 degrees. Grease and flour a 9×5 inch loaf pan.
- In a medium bowl, sift together the flour, baking powder, and salt.
- In a large mixing bowl, cream the butter and 1 cup of sugar. Add the eggs one at a time, mixing well after each addition.
- Add the dry mixture to the creamed mixture alternately with the milk.
- Stir in the lemon rind and raspberries.
- Turn the batter into the prepared loaf pan.
- Bake 45 minutes to 1 hour or until a tester inserted in the center of the loaf comes out clean.
- While the cake bakes, stir together the 1/4 cup sugar and lemon juice. Stir the mixture occasionally while the cake is baking. The sugar will melt into the juice as it sits.
- Remove the bread from the oven and immediately pierce it all over with a skewer or toothpick. Spoon the lemon glaze evenly over the cake.
- Cool it in the pan for 15-20 minutes. Turn out onto a rack and cool completely. Dust with powdered sugar before serving, if desired.
Notes
- Store in an airtight container at room temperature for up to 3 days or well-wrapped in the refrigerator for up to a week.
- To freeze, wrap tightly in plastic wrap, followed by a layer of foil. It will keep for about 3 months in the freezer. Thaw it at room temperature before serving.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
— This post was originally published on July 8, 2015. It has been updated with new photos and additional information.
Made this bread this morning and it is amazing!!!! Will definitely make it again! Such a fresh flavour. I added a few spoonfuls of Activia lemon yogurt and a tsp of vanilla to it and came out nice and moist! Thanks for my new favourite recipe!!
I am loving this bread! Perfect for slicing on sunny Sunday mornings!
Oh I just love lemon! This would be so welcome, especially in the hot summer afternoons.
Glad to see that you are back in the kitchen.
Miss P
Quick breads of any kind always remind me of my mother – she always made them because they were a quick and easy way to satisfy a sweet tooth!! This is definitely one she would love!
This one is nicely sweet but quite tart at the same time – my favorite!
The fresh raspberries sound wonderful and a perfect treat for weekend guests!
This one is particularly good for almost any time of day, too. Breakfast, lunch, dinner, snack…whatever.
I can never resist a good quick bread – easy to make and almost always tastier than any other dessert on the table. Lemon and raspberry sounds like a fantastic combination!
They are, Dara, but I also like them because I don’t care for baking so much. At least all that fiddly stuff with frostings and fillings and such. I do them occasionally, but I’d so much rather mix up a quick batter like this and pour a glaze over it!
Lemon and raspberry are one of my favorite summer combos! Love them in this bread!
Thanks, Anita!
I love breads where you poke holes and drown it in a glaze! It just makes them so ridiculously irresistible. :) And I love baking with raspberries, too! I just wish they weren’t so expensive so I wouldn’t have to feel guilty about mixing them into batter!
Yes, they can be expensive, but I splurge every once in a while :-)
This is such a pretty bread!! And I bet the flavors are so summery and perfect!
Thanks, Sues! It is very summery.
Quick breads are a summer staple in my house. Bless you for including such a healthy amount of lemon zest in this bread. I’m sure the lemony tang perfectly accentuates the sweet raspberries.
You’re right, there is a lot of zest in the batter plus that lemon and sugar glaze just adds all that much more!
I also love quick breads and these flavors are absolute perfection!
Thanks, Lauren!
Ohhhh yum! Love this flavor combo!
Thanks, Stephanie! We love it, too.
Lemon and Raspberries are hubbys’ favourites. Shall be treating him. Thank you for recipie.
Hope he enjoys it, Deirdre!
Sounds so good – thank you!
You’re welcome, Liz.
I know I would love this; lemon and raspberry are favorites and together they are simply divine. I love me some tart!
They are a great combo, Barb, and I love them together, too!
Quick breads are great to whip up when guests are coming! Love this combo
Yes, they are. And they’re also good to keep in the freezer for unexpected company.