Raspberry Lemon Bread

Raspberry Bread is a delicious tea time snack and also a healthy breakfast. The lemon’s flavor along with its glaze makes this dish unbeatable.

Raspberry Lemon Bread

Welcome to a delightful and tangy treat with this raspberry lemon bread recipe. This unique bread combines the freshness of raspberries with the zesty flavor of lemon to create a perfect snack or dessert. Follow the simple instructions below to create this delectable treat that will surely impress your family and friends.

What Is Raspberry Lemon Bread?

  • Raspberry lemon bread is a delightful dessert that combines the tangy flavor of fresh raspberries with the refreshing citrus taste of lemon. This bread is an irresistible treat that can be enjoyed for breakfast, brunch, or dessert. The combination of sweet and tart flavors makes it a perfect addition to any meal or as a standalone snack.
  • The inclusion of grated lemon zest and fresh lemon juice adds a burst of zesty flavor to the bread, while the juicy raspberries provide a pop of sweetness in every bite. The addition of vanilla essence enhances the overall aroma and taste, creating a truly decadent treat.
  • The Indian Claypot's raspberry lemon bread recipe takes this classic treat to a whole new level by infusing it with the warmth and depth of Indian spices. This unique blend of flavors and spices elevates the traditional raspberry lemon bread, creating a one-of-a-kind dessert that is sure to impress.

Why You'll Love Raspberry Lemon Bread?

  • Deliciously Moist and Tender Texture: The combination of fresh raspberries and tangy lemon zest creates a moist and tender texture that is simply irresistible. With each bite, you'll experience bursts of juicy raspberries paired with the zesty lemon flavor.
  • Packed with Antioxidants: Raspberries are rich in antioxidants, which help protect your body from oxidative stress and inflammation. The addition of fresh raspberries in this bread boosts its nutritional value, making it a healthier choice for your sweet cravings.
  • Lemon Zest for a Citrusy Kick: The grated lemon zest not only adds a refreshing citrusy kick to the bread but also provides an extra dose of vitamin C, known for its immune-boosting properties.
  • Buttery and Indulgent: The use of unsalted butter in this recipe creates a rich and indulgent flavor that perfectly complements the tartness of the raspberries and the tangy lemon glaze.
  • Low in Added Sugar: With just a small amount of white sugar added to the batter and the lemon glaze, this raspberry lemon bread is a healthier alternative to traditional sweet bread recipes.
  • Perfect for Any Occasion: Whether you're looking for a delightful addition to your brunch spread or a simple afternoon snack, this raspberry lemon bread is versatile and sure to impress your taste buds.

Ingredients for Raspberry Lemon Bread

  • All purpose flour: The base of the bread, providing structure and stability to the batter.
  • Baking powder: Acts as a leavening agent, helping the bread to rise and become fluffy.
  • Salt: Enhances the flavors of the other ingredients and balances the sweetness.
  • Lemon zest: Adds a bright, citrusy flavor to the bread.
  • Fresh raspberries: Provides bursts of tartness and vibrant color to the bread.
  • Unsalted butter: Adds richness and moisture to the bread, contributing to its tender texture.

How To Make Raspberry Lemon Bread?

If you're looking to make a delicious raspberry lemon bread, follow these simple instructions for a flavorful experience.

  • First, preheat your oven to 180 degrees C and prepare a 9-inch loaf pan by either buttering or spraying the bottom and sides.
  • In a bowl, whisk together the all-purpose flour, baking powder, salt, and grated lemon zest. In a separate bowl, coat the raspberries with a tablespoon of the flour mixture.
  • Using an electric stand mixer or hand mixer, beat the butter and sugar until creamy, then add the eggs one at a time, beating well after each addition. Mix in the vanilla essence, then add the flour and milk alternately.
  • Gently fold in the coated raspberries, then pour the batter into the prepared pan and bake for 55 to 60 minutes, until golden brown and a toothpick comes out clean.
  • While the bread bakes, mix sugar with lemon juice in a small bowl and microwave until the sugar dissolves. Once the bread is done, pierce holes on the top and brush with the lemon glaze.
  • Let the bread cool in the pan for 30 minutes, then remove and cool completely on a wire rack for a delicious raspberry lemon bread.

Each step is crucial in creating the perfect texture and flavor for this delightful treat. Don't skip any of the key steps for the best raspberry lemon bread experience!

Serving Suggestions

  • Side Dish Pairing: Serve the raspberry lemon bread with a side of fresh fruit salad for a refreshing and light option. The acidity of the lemon in the bread pairs well with the sweetness of the fruits.
  • Spread Options: Consider serving the bread with a spread of lemon curd or raspberry preserves for an extra burst of flavor.
  • Tea Time Treat: Enjoy a slice of raspberry lemon bread with a warm cup of herbal tea or iced tea for a delightful afternoon snack.
  • Brunch Addition: Add the bread to your brunch spread alongside some yogurt and granola for a balanced and satisfying meal.
  • Dessert Indulgence: Elevate the dessert experience by serving the bread with a scoop of vanilla ice cream and a drizzle of raspberry sauce for a decadent treat.
  • Customize with Whipped Cream: For a luxurious touch, top the bread with a dollop of whipped cream and a sprinkle of lemon zest for an extra pop of citrus flavor.

Tips for Making Raspberry Lemon Bread

Furthermore, I would like to give some suggestions for making perfect raspberry bread.

  • Firstly, Toss the raspberry gently with 1 tbsp of flour. Because this step helps to prevent them from falling to the bottom of the cake while baking.
  • Secondly, beat the butter and sugar until light, creamy and fluffy on medium-high speed. It will 2 to 3 mins.
  • Finally, You can serve the raspberry bread on the day it is made, but it can be stored in the refrigerator for 2 to 3 days.

Variations for Raspberry Lemon Bread

  • Use different berries: Instead of raspberries, try using blueberries, blackberries, or strawberries for a twist on the classic raspberry lemon bread.
  • Add nuts: For some extra crunch and flavor, consider adding chopped walnuts, almonds, or pecans to the batter.
  • Lemon glaze variations: Experiment with different flavors for the glaze, such as orange, lime, or even a sweet fruity syrup to drizzle over the bread.
  • Substitute for dairy: If you have dietary restrictions, you can use dairy-free alternatives such as almond milk or coconut oil instead of butter.
  • Gluten-free option: For a gluten-free version, use a gluten-free all-purpose flour blend and ensure all other ingredients are also gluten-free.
  • Spices: Enhance the flavors by adding a dash of cinnamon, nutmeg, or cardamom to the batter for a unique and aromatic twist.

How to Store Raspberry Lemon Bread

  • Refrigeration: After the raspberry lemon bread has completely cooled, wrap it tightly in plastic wrap or aluminum foil and store it in the refrigerator. It can stay fresh for up to 5-7 days.
  • Freezing: If you want to keep the raspberry lemon bread for a longer period, you can freeze it. Wrap the cooled bread tightly in plastic wrap and then in aluminum foil. Place it in a freezer-safe bag or container and store it in the freezer for up to 3 months.
  • Thawing: When you're ready to enjoy the frozen bread, simply remove it from the freezer and let it thaw at room temperature for a few hours or overnight in the refrigerator.
  • Keeping Raspberries Fresh: To ensure the raspberries stay fresh and plump, store them in a single layer in a shallow container lined with paper towels. This will absorb any excess moisture and prevent the berries from getting mushy.
  • Storing Lemons: To keep your lemons fresh, store them at room temperature or in the refrigerator. If storing at room temperature, they will typically last for about a week. In the refrigerator, they can last for up to a month.
  • Importance of Proper Storage: Properly storing the raspberry lemon bread, as well as the key ingredients like raspberries and lemons, will help maintain their freshness and flavor. This ensures that the bread will taste just as delicious when you're ready to enjoy it later on.

Frequently Asked Questions (FAQs)

Can I use frozen raspberries instead of fresh ones?

  • Yes, you can definitely use frozen raspberries instead of fresh ones. Just make sure to thaw them and pat them dry before tossing them with the flour as instructed in the recipe.

Can I use salted butter instead of unsalted butter?

  • You can use salted butter, but be sure to adjust the amount of salt added to the recipe. Reduce the salt by 1/4 teaspoon for every 1/2 cup of salted butter used.

Can I use a different type of flour?

  • While all-purpose flour works best for this recipe, you can experiment with different types of flour such as whole wheat flour or almond flour. Just keep in mind that the texture and taste of the bread may vary.

How can I store the raspberry lemon bread?

  • To store the bread, wrap it tightly in plastic wrap or aluminum foil and keep it at room temperature for up to 3 days. You can also refrigerate it for up to a week.

Can I add nuts to the bread?

  • Absolutely! Chopped nuts such as walnuts or almonds can be a great addition to this recipe. Just toss them with the flour along with the raspberries.

Can I make this recipe vegan?

  • Yes, you can make this recipe vegan by using plant-based butter, eggs substitutes like applesauce or flaxseed, and non-dairy milk. Just be sure to adjust the quantities accordingly and keep an eye on the consistency of the batter.

Recipe Card

Raspberry Lemon Bread

Raspberry Lemon Bread 2018-03-25 06:20:47

Serves 6    

Prep Time   00:20        

Cook Time   01:00        

Total Time   01:20                      


  • all purpose flour -195g (1&1/2 cups)
  • baking powder -1 tsp
  • salt -1/4 tsp
  • grated lemon zest of 1 lemon
  • fresh raspberries -1 cup
  • unsalted butter at room temperature  -1/2 cup (113 g)
  • white sugar -3/4 cup (150 g)
  • large eggs at room temperature -2
  • vanilla essence -1 tsp
  • milk -1/2 cup (120 ml)          

For Lemon Glaze

  • 1 tbsp fresh lemon juice -1 tbsp
  • white sugar - 2 tbsp          


  • Preheat oven to 180 degrees C.
  • Then butter or spray the bottom and sides of 9-inch loaf pan.
  • In a wide bowl, whisk together flour, baking powder, salt and orange zest until combined.
  • In a separate bowl, place raspberries. Remove 1 tbsp of the flour mixture and toss well the berries with the flour until coated.
  • In the bowl of an electric stand mixer or with a hand mixer, beat the butter until soft and creamy.
  • Also add sugar and beat until light and fluffy.
  • Then add the eggs one at a time, beating well after each addition.
  • Beat in the vanilla essence until just combined.
  • Turn the speed to low, then add flour mixture in 3 additions and milk in 2 additions alternately, starting  and ending with the flour.
  • Now gently fold the raspberries in the mixture by using a rubber spatula.
  • Pour the batter into the prepared pan and bake it for about 55 to 60 mins or until the bread is golden brown and a toothpick inserted in the center comes out clean.          

Lemon Glaze

  • Mix sugar with lemon juice in a small microwave bowl, and microwave it for 20 to 30 seconds or until the sugar dissolves.
  • After removing the bread from the oven, place the pan on a wire rack, then pierce some holes on the top of the loaf by using wooden skewers or toothpick and then brush with the lemon glaze.
  • Set it aside for 30 mins in the pan then remove the bread from the pan and cool it completely on a wire rack.         

By santhi Therese    The Indian Claypot


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