A beautiful Lemon Loaf made from scratch. Filled to the brim with fresh lemons, juicy raspberries and topped with a drippy glaze, it’s the perfect cake for morning or afternoon tea.
Lovely Lemon Loaf 💕
Soft and tender lemon bread studded with fresh raspberries and drizzled with a three-ingredient sweet lemon glaze. It’s the perfect snack cake for any day of the week.
It’s an easy one bowl recipe that comes together in a flash, but will be a hit with any lemon lover 🍋
I’m currently obsessed with making quick breads, which, let’s face it, is just a big, thick cake amiright? 💕
I love a big slice of Blueberry Bread or to indulgent in a warm piece of Chocolate Banana Bread smeared with butter. But my latest obsession is Lemon Loaf. Soft, tender, melt-in-your-mouth lemon bread made using fresh lemons and raspberries.
This Lemon Loaf is made with oil. I tried both butter and oil, but found that butter made for a very dense and heavy cake. On the other hand, oil helps create a super light and tender cake that is truly moreish.
I also use caster sugar to sweeten the cake, a little vanilla, fresh lemon juice and a little lemon zest for a burst of flavour. I also add a handful of fresh raspberries, because lemon and raspberry are a match made in heaven.
The finishing touch is a drizzle of sweet lemon glaze. Just 3 ingredients, but this glaze makes for the perfect pairing. A little sweet, tangy frosting, for a truly lovely loaf.
If you have a few lemons sitting in your fruit bowl, you probably have most of the other ingredients sitting in your pantry right now. So this can be the answer to your -oh-boy-I-need-something-sweet-stat- cravings. Tell me I’m not the only one.
Tips for making Lemon Loaf
- This is a simple mix and stir recipe – no electric mixer required.
- Use a neutral oil for this recipe. I usually use vegetable oil, but I’ve also used a light olive oil or you could use grape seed oil.
- I recommend using fresh lemon juice as suggested in the recipe for maximum flavour.
- You don’t have to add fresh raspberries, the loaf is lovely without them. But I love pairing lemon and raspberry together.
- Try not to over bake this cake. Every oven is different, so start checking the loaf from about 40 minutes onwards. Insert a butter knife or skewer into the centre of the cake, if it comes out clean, you know the cake is ready.
- If the cake starts to go brown on the top and edges but is still not cooked in the centre, place a piece of aluminium foil on top in the last 10 minutes of cooking to help prevent the top from overcooking.
- The glaze is simply three ingredients – icing sugar, lemon juice and milk. To make it a little thinner, add an extra teaspoon of lemon juice, or if you would like it thicker, add another tablespoon or two of sugar.
Why you will love this Lemon Loaf:
- It’s super easy to make
- You don’t need any weird ingredients
- It’s perfect for brunch, dessert or a sweet snack
- It tastes amazing!
More bread recipes to try:
- Chocolate Chip Banana Bread
- Blueberry Bread
- Nutella Swirl Banana Bread
- Blueberry Banana Bread
- Chocolate Banana Bread
Soft and tender lemon loaf drizzled with a sweet sugar glaze.
- 120 ml (1/2 cup) vegetable oil*
- 200 grams (1 cup) caster sugar or granulated
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 tablespoons lemon juice, freshly squeezed
- Zest of one lemon
- 210 grams (1 and 1/2 cups) plain flour or all purpose flour
- 2 teaspoons baking powder
- 120 ml (1/2 cup) full fat greek yoghurt
- 125 grams (1 cup) fresh raspberries
- 60 grams (1/2 cup) icing sugar or powdered sugar
- 1 teaspoon fresh lemon juice
- 1 teaspoon full fat or whole milk
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line a 9 x 5 inch rectangular loaf pan with baking or parchment paper.
- In a large mixing bowl, add oil, sugar, vanilla, eggs, lemon juice and zest. Whisk briefly to combine.
- Add flour, baking powder and yogurt. Gently mix with a wooden spoon until combined – but be careful not to over mix. Lightly stir through fresh raspberries.
- Add batter to prepared tin. Bake loaf for approximately 40-50 minutes or until a skewer inserted in the middle comes out clean. If you find the top of your loaf is browning too much, simply add a piece of aluminium foil over the top towards the end of cooking.
- To make the glaze, stir together sugar, lemon juice and milk. If the glaze is too thick, add an extra teaspoon of lemon juice. Drizzle glaze over cooled cake and serve.
*Vegetable oil: Any neutral oil like a mild olive oil or grapeseed oil should work here.