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Lemon Raspberry Bread

A quick bread made with fresh lemon and raspberries!
Prep Time30 mins
Cook Time50 mins
Total Time1 hr 20 mins
Course: Dessert
Cuisine: bread
Calories: 247kcal


  • 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


  • 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.


  • 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. 


Calories: 247kcal | Carbohydrates: 36.8g | Protein: 2.8g | Fat: 10.6g | Saturated Fat: 6.4g | Cholesterol: 52mg | Sodium: 149mg | Fiber: 1g | Sugar: 25.5g