Moist Lemon Raspberry Bread
A moist and zesty lemon raspberry bread that balances tangy lemon zest with sweet raspberries, perfect for brunch or snacks.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Total Time: 1 hour 10-15 minutes
- Yield: 1 loaf (about 8-10 servings) 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 2 cups (240 g) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (200 g) granulated sugar
- ½ cup (115 g) unsalted butter, softened
- 2 large eggs, room temperature
- ½ cup (120 ml) sour cream, room temperature
- Zest from 2 medium lemons (about 2 tablespoons)
- ¼ cup (60 ml) fresh lemon juice
- 1 cup (120 g) fresh raspberries
- Optional: 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan with butter or non-stick spray, then lightly dust with flour.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a separate bowl, beat the softened butter and granulated sugar until fluffy and pale, about 3-4 minutes with an electric mixer.
- Beat in the eggs one at a time, mixing well after each addition. Stir in sour cream, lemon zest, lemon juice, and vanilla extract if using.
- Gradually fold the dry ingredients into the wet mixture using a rubber spatula, mixing just until combined. Gently fold in the raspberries last.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Notes
[‘Do not overmix the batter to avoid tough and dense bread.’, ‘Use room temperature ingredients for better texture.’, ‘Fold raspberries gently to keep them intact.’, ‘Check oven temperature with a thermometer to avoid overbaking.’, ‘Let the bread cool completely before slicing to prevent crumbling.’, ‘If using frozen raspberries, fold them in frozen to prevent sogginess.’, ‘Substitute sour cream with Greek yogurt or dairy-free alternatives if needed.’, ‘For gluten-free, use a 1:1 gluten-free baking flour blend.’]
Nutrition
- Serving Size: 1 slice (about 1/10t
- Calories: 220
- Sugar: 18
- Sodium: 200
- Fat: 9
- Saturated Fat: 5
- Carbohydrates: 30
- Fiber: 2
- Protein: 3
Keywords: lemon bread, raspberry bread, moist lemon bread, lemon raspberry loaf, easy lemon bread, brunch bread, summer bread