🍋 Raspberry Lemon Loaf – Soft, Sweet, and So Easy!

Hi friends! Today I’m sharing a super yummy and bright loaf cake that I LOVE to bake Raspberry Lemon Loaf! It’s soft, moist, and full of tangy lemon and sweet berries. The best part? It’s made with simple, wholesome ingredients and is totally gluten-free. This is the perfect treat for a weekend snack, lunchbox dessert, or even a fun brunch with friends. Let’s get baking!

👩‍🍳 Method

Mixing the Wet Ingredients

First, grab a large mixing bowl. Into the bowl, add your melted coconut oil, honey, lemon juice, lemon zest, and eggs. Whisk everything together until the mixture is smooth and well blended. This step is important because it helps the honey and coconut oil mix well with the lemon and eggs, giving the loaf that soft and moist texture we love.

Adding the Dry Ingredients

Once the wet ingredients are fully mixed, it’s time to add the dry ones. Gently stir in the ground almonds, baking powder, and baking soda. Use a spoon or spatula to mix everything together until you have a thick, even batter. Try not to overmix just enough so that everything is combined. The almond flour gives this loaf a nutty, rich flavor and keeps it gluten-free.

Folding in the Raspberries

Now comes the fun part adding the raspberries! Pour in your raspberries (fresh or frozen, both work great) and gently fold them into the batter. Be careful here! You want to mix slowly and softly so the berries don’t break apart too much. This helps keep the loaf pretty and gives you big, juicy bites of raspberry in every slice.

Preparing the Loaf Tin

Next, get your 10×20 cm loaf tin ready. You can grease it lightly with a little oil or line it with baking paper to make it easy to remove after baking. Once your tin is ready, pour the batter in and spread it out evenly with a spatula or the back of a spoon. Make sure it’s nice and level so it bakes evenly.

Baking Time

Preheat your oven to 180°C (or 350°F). Place the loaf tin in the oven and bake for about 45 minutes. Around the 30-minute mark, carefully open the oven and place a piece of foil on top of the loaf. This step helps protect the top from browning too much or burning while the inside finishes baking.

Cooling the Loaf

When the loaf is done baking, take it out of the oven and let it sit in the tin for about 10 minutes. This resting time helps it set, so it won’t break apart when you remove it. After 10 minutes, gently lift the loaf out (using the baking paper or a knife around the edges), and place it on a wire cooling rack. Let it cool completely before slicing it’s worth the wait!

Optional Toppings

If you want to make your loaf extra special, try drizzling a quick lemon icing on top (just mix a little lemon juice with powdered sugar). Then sprinkle some freeze-dried raspberries for a pop of color and crunch. So pretty and so tasty!

🧰 Necessary Tools

You don’t need much! Here’s what I used:

• Mixing bowl
• Whisk or spoon
• 10×20 cm loaf tin
• Baking paper (optional but helpful)
• Cooling rack
• Foil (to cover the loaf near the end)

🍽️ Serving Suggestions

• Snack time: Cut a slice and enjoy with a cup of tea or milk.
• Brunch treat: Serve with Greek yogurt and fresh berries.
• Party plate: Slice it up and decorate with a little whipped cream and lemon zest.

🎉 Fun Fact

Did you know raspberries are actually not true berries? They’re made up of lots of little fruit pieces called drupelets. That’s why they look like tiny bubbles!

✅ Conclusion

This raspberry lemon loaf is one of my favorite bakes because it’s so fresh, fruity, and simple to make. It’s gluten-free, kid-approved, and perfect for any day of the week. I hope you try it and love it as much as I do!