Raspberry Lemon Bread
There’s something magical about the combo of tart lemon and juicy raspberries, especially when it’s wrapped up in a moist, buttery loaf like this Raspberry Lemon Bread. The subtle sweetness from honey and brown sugar, plus the creamy touch of ricotta, makes this bread the perfect treat for brunch, dessert, or your afternoon coffee break.
We love making this loaf when raspberries are just coming into season, but honestly, it’s just as delightful year-round thanks to the option to use frozen berries. The almond extract gives it a sweet, bakery-style twist, and the lemon glaze on top? Chef’s kiss.
Looking for more easy quick breads? Try our Brownie Bread, Peach Bread, or Strawberry Bread.
Table of contents
Why You’ll Love This Recipe
- Bakery-Style Texture: The ricotta and buttermilk combo makes it incredibly moist and tender.
- Zesty and Sweet: Lemon zest and fresh raspberries make every bite pop with flavor.
- Quick to Make: One bowl for wet, one for dry, and you’re ready to bake.
- Perfect for Any Occasion: Breakfast, brunch, or dessert—this loaf fits in anywhere.
Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
This loaf is all about balance. Rich butter, creamy ricotta, and tangy buttermilk keep the crumb moist and dense, while lemon zest and raspberries bring brightness. Almond extract and sliced almonds add a nutty finish, and the sweet lemon glaze ties everything together beautifully.
Variations
- Swap the berries: Try blueberries or chopped strawberries if raspberries aren’t your thing.
- Make it gluten-free: Use your favorite 1:1 gluten-free flour blend.
- Add crunch: Mix chopped walnuts into the batter for texture.
- Turn it into muffins: Adjust the bake time to about 18–22 minutes and use a muffin tin.
Instructions
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- Whisk dry ingredients in one bowl. Mix wet ingredients in another bowl until smooth.
- Combine wet and dry mixtures, alternating with buttermilk. Fold in flour-coated raspberries gently.
- Pour batter into the pan, top with sliced almonds.
- Bake 50–55 minutes; cool, then drizzle with lemon glaze.
Expert Tips
- Coat the raspberries in flour to keep them from sinking to the bottom.
- Check the loaf at 45 minutes, if almonds are browning, tent with foil.
- Let the loaf cool completely before glazing to avoid a runny mess.
- Use fresh lemon juice for the glaze; it makes a big difference in flavor.
Frequently Asked Questions
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes! No need to thaw them. Just toss with flour and fold in gently.
Greek yogurt or sour cream will work in a pinch, though the texture may change slightly.
Of course! It’s still delicious without it, but the glaze adds a beautiful finish and a citrusy zing.
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📖Recipe
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Raspberry Lemon Bread
Equipment
- Loaf pan
- mixing bowls
- Whisk
- Rubber spatula
- parchment paper
- cooling rack
Ingredients
- 1¾ cups all-purpose flour
- 1 tablespoon flour for coating raspberries
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup butter melted
- ½ cup honey
- ¼ cup brown sugar
- ½ cup ricotta cheese
- 2 large eggs
- 1 teaspoon almond extract
- Zest of 1 lemon
- ½ cup buttermilk
- 1 cup fresh or frozen raspberries
- ⅓ cup sliced almonds
Lemon Glaze
- ½ cup powdered sugar
- 1 to 2 tablespoons lemon juice
Instructions
- Preheat oven to 350°F. Line a loaf pan with parchment paper or lightly grease it.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, mix melted butter, honey, brown sugar, ricotta, eggs, almond extract, and lemon zest until smooth.
- Gradually add dry ingredients to the wet mixture, alternating with buttermilk. Mix just until combined.
- Toss raspberries with 1 tablespoon flour, then gently fold them into the batter.
- Pour batter into prepared pan and smooth the top. Sprinkle sliced almonds over the top.
- Bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean. If almonds brown too quickly, loosely cover with foil near the end.
- Cool in the pan for 10 to 15 minutes, then transfer to a wire rack to cool completely.
- Whisk the powdered sugar and lemon juice and drizzle over the cooled loaf. Slice and enjoy!
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
So excited to try this recipe! Love the flavour combo!!