This Frosted Raspberry Lemon Loaf is the ultimate mix of bright, citrus, and sweet goodness and will have everyone asking you for the recipe! The cake itself is super moist, thanks to the addition of Greek yogurt, packed with fresh lemon juice and zest, and loaded with juicy raspberries that burst with flavor in every single bite. Once it cools, a thick, velvety layer of cream cheese frosting is spread on top to perfectly balance the tartness of the berries. It slices up beautifully with gorgeous pops of pink, making it the perfect casual treat for weekend brunch, afternoon coffee, or just satisfying your sweet tooth.
The Perfect Frosted Raspberry Lemon Loaf
Course: DessertDifficulty: Easy8
servings45
minutesThis Raspberry Lemon Loaf with Cream Cheese Frosting is the ultimate mix of bright, citrus, and sweet goodness.
Ingredients
1/2 cup butter – room temperature
1 cup granulated sugar
1½ cups all-purpose flour
1/2 tsp baking powder
1/8 teaspoon salt
2 eggs – room temperature
1/4 cup vanilla Greek yogurt
1/4 teaspoon pure lemon extract
1 tablespoon lemon juice
1 tablespoon lemon zest
1/2 teaspoon vanilla
1 cup fresh raspberries
1/4 cup cream cheese – room temperature
1¼ cup confectioners sugar
1 tablespoon lemon juice
Directions
- Preheat your oven to 350 °F. Line a 9×5-inch loaf pan with parchment paper, then gently spray with cooking spray. First, add the softened butter to a large mixing bowl. Using a hand mixer, cream the butter until it’s smooth and creamy, about 30 seconds. Add the sugar and beat until well combined. Add the eggs, one at a time, mixing thoroughly after each. Next, add the Greek yogurt, lemon extract, lemon juice, lemon zest, and vanilla and mix on low speed until well combined.
- In a separate bowl, whisk the flour, baking powder, and salt. Reserve 1 tablespoon of the flour mixture to toss the raspberries in before adding them to the batter. (This will create a barrier that absorbs the moisture of the berries and keeps their juices from bleeding into the batter.)
- Slowly mix the flour mixture into the batter with the hand mixer until just combined. Finally, gently fold in the raspberries with a spatula, keeping in mind that if you over-mix the raspberries into the batter, it will turn the batter pink. Bake for 45-60 minutes or until a toothpick comes out clean.
- Once cooked, remove the raspberry lemon loaf from the pan and cool completely on a wire rack before frosting. Prepare the frosting by adding the softened cream cheese to a medium-sized bowl. Beat on medium speed for about 1 minute. Next, add the powdered sugar and lemon juice and mix until well combined. Spread the frosting evenly over the top of the loaf, and garnish with more lemon zest. Enjoy!
