Description
A bright and moist gluten free lemon raspberry loaf with fresh citrus flavor and bursts of juicy raspberries, perfect for breakfast, dessert, or an afternoon snack.
Ingredients
Scale
- 1 ½ cups gluten free all-purpose flour blend
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup plain Greek yogurt
- ⅓ cup melted butter or neutral oil
- 2 tablespoons fresh lemon zest
- ¼ cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen raspberries
- 1 tablespoon gluten free flour (for tossing raspberries)
- Optional: ½ cup powdered sugar and 1–2 tablespoons lemon juice for glaze
Instructions
- 1. Preheat oven to 350°F (175°C) and line a loaf pan with parchment paper or lightly grease it.
- 2. In a medium bowl whisk together gluten free flour, baking powder, baking soda, and salt.
- 3. In a large bowl whisk the sugar and eggs until smooth and slightly pale.
- 4. Add Greek yogurt, melted butter, lemon zest, lemon juice, and vanilla extract and whisk until fully combined.
- 5. Gradually stir the dry ingredients into the wet ingredients until a smooth batter forms.
- 6. Toss raspberries with 1 tablespoon gluten free flour to prevent sinking, then gently fold them into the batter.
- 7. Pour the batter into the prepared loaf pan and spread evenly.
- 8. Bake for 45–55 minutes or until a toothpick inserted into the center comes out clean.
- 9. Allow the loaf to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- 10. If desired, whisk powdered sugar with lemon juice to make a glaze and drizzle over the cooled loaf before slicing.
Notes
- Tossing the raspberries in flour helps prevent them from sinking during baking.
- Frozen raspberries can be used—do not thaw before adding to the batter.
- For extra lemon flavor, add additional lemon zest to the glaze.
- Store the loaf in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 14g
- Sodium: 170mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
Keywords: gluten free lemon raspberry loaf, gluten free lemon bread, raspberry lemon loaf