This easy raspberry lemon yogurt loaf is full of flavor with sweet raspberries and tart hints of lemon and citrus. The bread is soft and makes the perfect brunch, dessert or snack loaf to enjoy. While it is delicious on its own, the lemon glaze adds an extra touch of flavor for topping.

Make this loaf with your children and grandchildren, it is easy and fun!

Now that we grow raspberries in our garden, I am always looking for different ways we can use and enjoy them. We love to incorporate them into smoothies like this one or these, or make dried fruit leather, or simple enjoy them fresh. This raspberry lemon loaf makes a perfect way to use a cup full, and this loaf is so wonderful to share with neighbors and friends.

You might be wondering if there is a way to convert this recipe to gluten free. Good news! You can find a GF version here. I hope you enjoy it!

Yogurt or Sour Cream?

This recipe contains greek yogurt which really adds a creaminess to the loaf. It also ensures that the texture stays moist and doesn’t get dry during baking. You can definitely substitute for sour cream if you do not have any plain greek yogurt on hand. We use sour cream in our favorite banana bread or sour cream swirl bread and it makes ALL the difference!

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Recipe Variations for Easy Raspberry Lemon Yogurt Loaf

This recipe is a great base for snack bread and you can definitely change up the fruit and use blueberries or chopped strawberry pieces if you’d like. If you are a lover of lemon and blueberry, you 100% need to try these easy lemon blueberry scones. They are insanely delish!

Tips for easy raspberry lemon yogurt loaf success

Try to blend ingredients just until incorporated so the batter remains fluffy and not dense.
Toss raspberries in a little bit of flour before adding to the batter so they do not stick together. Gently fold them into the batter by turning it a few times with a spatula or wooden spoon.
Allow loaf to FULLY cool before slicing into it or adding the glaze.
Use a serrated knife to slice the loaf.
Enjoy the same day for best texture, but it can be stored in a ziplock or airtight container in the fridge overnight if needed. This will help with the raspberries inside the loaf because they will soften.

Easy Raspberry Lemon Yogurt Loaf

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Course Breakfast, Dessert, Snack

Ingredients

1/2 Cup Room temperature butter (1 Stick)
1 Cup Granulated or pure cane sugar
2 Large Eggs
Zest of 1 lemon (about a tablespoon)
1 Tablespoon Fresh lemon juice
2 Teaspoons Lemon extract
1 Teaspoon Raspberry Artisan Flavor (Amoretti) OPTIONAL
1/2 Cup Plain greek yogurt You can use sour cream
1/4 Teaspoon Salt
1 Teaspoon Baking powder
1 1/2 Cups All purpose flour
1 Cup Fresh raspberries tossed in flour

Lemon Glaze

1 Cup Powdered Sugar
1 Tablespoon Fresh lemon juice
1 Teaspoon Lemon extract
1/2-1 Teaspoon Milk

Instructions

Preheat oven to 350°
Prepare a loaf pan with non-stick spray or my favorite, parchment paper cut to size.
Cream together butter and sugar. Add eggs, one at a time and then extracts.
Stir in greek yogurt.
Mix together salt, baking powder, and flour. Add a little at a time until wet and dry mix is all incorporated.
Toss raspberries in some flour to lightly coat them. VERY GENTLY fold into batter but turning with a wooden spoon or spatula.
Add batter to prepared loaf pan. Bake at 350° for 60-65 minutes.
The loaf should be golden on top, and toothpick should test clean.
Remove the loaf from the pan but allow it to full cool for 1 hour before slicing into it (I KNOW, IT'S HARD BUT WORTH IT!)
Top with glaze (once cooled) before serving. I like to add fresh raspberries for garnish and lightly powder them with powdered sugar to look extra pretty.