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Raspberry Lemon Bread

Raspberry Lemon Bread

Prep Time 15 minutes
Cook Time 55 minutes


  • 1 1/4 cups + 1 tablespoon all-purpose flour divided
  • 1/4 cup hazelnut meal/flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup yogurt
  • 1 cup plus 1 tablespoon sugar
  • 3 large eggs at room temperature
  • 1 teaspoon grated lemon zest
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup vegetable oil
  • 1 1/2 cups fresh raspberries rinsed

For Glaze:

  • 1 cup confectioners' sugar
  • 2 tablespoons freshly squeezed lemon juice


  1. Preheat the oven to 350°F. Grease a 8 x 4-inch loaf pan. Line with parchment and grease the parchment.
  2. In a medium bowl, whisk together the flours, baking powder and salt. In a large bowl, whisk the yogurt, sugar, eggs, lemon zest, vanilla and oil. In one addition, add the flour mixture and stir until combined. In a separate small bowl, mix the raspberries with the 1 tablespoon flour. Fold the raspberries into the batter.
  3. Pour batter into prepared pan and bake for about 50-55 minutes, or until a cake tester inserted into the center comes out clean. Remove from oven and let cool in pan for 10 minutes before inverting out onto a cooling rack.
  4. While bread cools, make glaze by combining the confectioners' sugar and lemon juice and pour over the cake.
  5. Pour glaze over bread and let set for 20 minutes.

Recipe Notes

Loosely adapted from Ina Garten