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A lemon raspberry bread that is made with fresh lemon zest and raspberries folded in- a perfect quick bread for Spring! This bread would be perfect for a brunch or breakfast entertaining!
Now that Spring has sprung I’m 100% all in with all desserts lemon. Winter- give me chocolate. Summer- maybe some frozen or no bake. Fall- pumpkin and apple everything! But Spring? Spring = Lemon. Ok and raspberries in this case. Because well they should just always go together.
Oh friends, this lemon bread. How do I get you to run to the kitchen to make this bread? It’s just delicious. Mouth-watering. Ok I just wish I hadn’t given away the second loaf.
I originally made a version without raspberries and topped it with a cream cheese glaze. This time I wanted to try it with raspberries. And I’m so glad I did….so let’s talk more about this bread so you can make it NOW.
How To Make This Lemon Raspberry Bread – Step By Step
This bread starts with sifting or whisking your dry ingredients- flour, baking powder, baking soda, and salt.
Next you to properly cream your butter and sugar, make sure your butter is at room temperature.Once your butter and sugar has properly creamed, add your eggs at one a time.
Pro Tip: Double check the temperature by inserting a digital thermometer into the center. It should be between 65-67ºF.
Then zest your lemons and add to a separate small bowl.
Then to the same bowl, add your sourcream and vanilla and stir together.
Then add your dry ingredients and the sourcream mixture alternately.
Pro Tip: If you are using your stand mixer, I like to finish the last bit of mixing with my spatula and not the mixer. This ensures I do not overmix.
Then stir in your raspberries and pour into your prepared pan! Then it’s time to bake! Ibaked it in a loaf pan, which made two generous loaves. You can also bake it in a bundt pan, but I like the glaze to cake ratio better in a loaf pan.
Pro Tip: If baking in a bundt pan grease and flour your bundt pan then cover the whole pan with plastic wrap. Then simply shake the pan to evenly coat it! No mess, and every nook and cranny gets coated.
Heather’s Baking Tips:
- Be sure to measure your flour by spooning and leveling it. This will ensure you don’t end up with too much flour and a tough dense bread in the end.
- Make sure your butter has come to room temperature before creaming. Here are 3 quick ways to do that!
- You want room temperature eggs as well. Simply place them in a bowl of warm water for 10 minutes before using them.
- Check to make sure your bread is done by inserting a toothpick. A few moist crumbs should cling to the toothpick.
Why Do You Sift Your Ingredients?
Sifting accomplishes a few things.
By sifting your dry ingredients, all those small granules are able to be evenly mixed. Whisking just won’t accomplish this.
Also sifting incorporates air into your dry ingredients, which help result in a fluffy textured cake. So ok yes, sifting is a bit more involved. But I promise you it’s worth it.
Why Do You Alternate Your Wet And Dry Ingredients?
When you cream your butter and sugar together, you introduce air into the batter. This air that is introduced is what gives the cake a tender crumb. When you go to add the dry ingredients you want to introduce them gradually. If you introduce them gradually, you won’t deflate all that air you introduced during the creaming process. (Source: Cooking Light)
More Lemon Recipes To Check Out:
- Pumpkin Spice Layer Cake
- Raspberry Brownies
- Raspberry Cream Cheese Muffins
- Raspberry Coconut Oat Bars
- Lemon Cookies Recipe
And for more help in making bread, check out my Ultimate Guide To Making Homemade Bread Recipes!
So if you make this bread, leave me a comment and rating below!
Lemon Raspberry Bread
A quick bread made with fresh lemon and raspberries!
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: bread
Prep Time: 30 minutes minutes
Cook Time: 50 minutes minutes
Total Time: 1 hour hour 20 minutes minutes
Calories: 247kcal
Author: Heather Perine
Ingredients
- 1 cup unsalted butter
- 2 1/4 cups sugar
- 4 eggs
- 2 1/2 cups flour
- 1/2 tsp. salt
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 cup sour cream
- 1 tsp. vanilla
- Grated zest of 2 lemons
- 2 cups raspberries fresh
- For the Lemon Glaze
- 1 1/4 cups confectioner’s sugar
- 1/4 cup lemon juice
- 1/2 tsp. vanilla
- 1 tsp. lemon zest
Instructions
Sift dry ingredients together in a bowl and set aside.
In another bowl, combine grated zest, vanilla extract and sour cream.
In a mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, scraping down the mixing bowl well after each addition and mix until blended. Add dry and wet ingredients alternately to butter-sugar-egg mixture until uniformly incorporated- do not overmix. Gently fold in raspberries as not to squash them.
Grease and flour one bundt cake pan (or 2 large loaf pans- or 6-7 mini loaf pans). Pour batter into pan. Bake in a preheated 350 degrees oven for approximately 50 minutes (be sure to lower the baking time if you are making things smaller). The cake is done when a toothpick or skewer inserted in the center comes out clean. Allow to cool before glazing.
For the glaze: Mix all ingredients until smooth. Pour over top of cake and serve. For a thicker glaze use less lemon juice.
Notes
- Be sure to measure your flour by spooning and leveling it. This will ensure you don’t end up with too much flour and a tough dense bread in the end.
- Make sure your butter has come to room temperature before creaming. Here are 3 quick ways to do that!
- You want room temperature eggs as well. Simply place them in a bowl of warm water for 10 minutes before using them.
- Check to make sure your bread is done by inserting a toothpick. A few moist crumbs should cling to the toothpick.
Nutrition
Calories: 247kcal | Carbohydrates: 36.8g | Protein: 2.8g | Fat: 10.6g | Saturated Fat: 6.4g | Cholesterol: 52mg | Sodium: 149mg | Fiber: 1g | Sugar: 25.5g
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