Lemon Grove Lane

Raspberry Loaf with Lemon Glaze

Raspberry loaf with a lemon glaze is perfect anytime! Soft and buttery bursting with fresh berries this cake is bursting with flavor and delicious for brunch or dessert.

raspberry loaf with lemon glaze

So simple to put together! Minimal effort, and it tastes and looks so good. My raspberry loaf is soft, moist, and packed full of lemon zest and sweet raspberries.

Make sure to try our Lemon Pound Cake and if you need a gluten-free recipe, this lemon cake is delicious!

raspberry loaf with lemon glaze

If you’re craving raspberries, try this lemony cakes! If you don’t have fresh raspberries, use *frozen.

What you’ll need to bake the cake:

Raspberry Loaf with Lemon Glaze

raspberry loaf with lemon glaze

A delicious spring dessert packed full of raspberries and bursting with flavor!


  • 2 cups all-purpose flour, spooned and leveled
  • 1 tsp aluminum- free baking powder
  • 1/2 tsp baking soda
  • zest of one lemon (I use organic)
  • 3/4 tsp salt
  • ¬ĺ stick unsalted butter, melted and cooled until warm
  • 3/4 cup granulated sugar
  • 1 tsp vanilla extract
  • 2 eggs, room temperature
  • 1/2 cup buttermilk
  • 1/2 cup low fat or whole milk
  • 1/4 cup Greek yogurt
  • 1 1/2 cups fresh raspberries (frozen are okay too)
  • For the GLAZE: 1 cup confectioners sugar, 2 TB lemon juice, 1 tsp vanilla. Mix. Add more liquid if necessary to achieve the desired consistency.


1. Place cooking rack in the center of your oven. Pre-heat oven to 350ºF and then lightly grease a 9x5-inch loaf tin. Add parchment paper to the center section. This will help you lift/remove the cake when done.

2. For the cake: Whisk dry ingredients: flour, baking powder, baking soda, and salt in a medium bowl. Reserve a few tsp flour to toss with the berries.

3. Add the sugar and lemon zest to a large bowl. Mix with your fingertips to rub the zest into the sugar.

4. Beat butter and sugar in a large mixing bowl at medium speed until creamy. Add vanilla and mix. Add eggs, one at a time. Mix milk, buttermilk, and yogurt in small bowl.

5. Add 1/3 flour mixture, alternating with milk mixture, until incorporated. Repeat two more times.

6. Toss raspberries with reserved flour and gently fold into cake mixture. Smooth top with a spatula and gently tap cake pan to remove any air bubbles.

7. Bake in preheated oven for 1 hour or 1 hour 10 minutes (until toothpick comes out clean).

8. Make glaze. Pour over cake and allow to sit prior to slicing.


      If you use frozen berries, up the cooking time by about 5 or 10 minutes. If you want to create a split along the top of the cake, Add very thin strips (less than 1/8th of an inch) to the center/top of cake before baking.

      - Leslie

      - Leslie

      Welcome to Lemon Grove Lane, where I share seasonal recipes and heartfelt home inspiration, all curated to nurture the art of a well-lived life.

      Please note: This post may include affiliate links, which contribute to the support of my blog efforts at no extra cost to you.

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