I hope this puts a smile on your face the way it makes me smile. You may get lost in its deliciousness. Serve a sliced with fresh raspberries and coconut cream or slice and dice the loaf and serve in a cloud of raspberry sauce and whipped coconut cream.
PrintLemon Loaf with Raspberry Sauce
- Prep Time: 20 mins
- Cook Time: 40 mins
- Total Time: 1 hour
- Yield: 1 Loaf 1x
Ingredients
Units
Scale
- RASPBERRY SAUCE
- 2 cups fresh raspberries
- ¼ filtered water
- ¼ cup maple syrup
- zest from one lemon, about 2 teaspoons
- juice from one lemon, about 2 tablespoons
- LEMON LOAF
- DRY INGREDIENTS
- 2 cups all-purpose flour
- 1 cup all natural cane sugar
- 1 teaspoon baking soda
- 1 ½ teaspoon baking powder
- ½ teaspoon sea salt
- WET INGREDIENTS
- 2 medium eggs
- 1 cup almond or milk of your choice
- 1 teaspoon vanilla
- juice from one lemon, about 2 tablespoons
- zest from one lemon, about 2 teaspoons
- GLAZE
- 1 ½ cups powdered sugar
- zest from one lemon, about 2 teaspoons
- 1 to 2 tablespoons lemon juice
- 1 to 2 teaspoons raspberry sauce
Instructions
- Pre-heat oven to 350 degrees and prepare a loaf pan by spraying with non-stick cooking spray and lining with parchment paper leaving some over hang to make removing cake easier.
- In a large bowl combine all of the dry ingredients and whisk (affiliate link) to remove any lumps.
- In a smaller bowl combine the wet, whisk (affiliate link) to combine well.
- Pour the wet into the dry and mix using a hand mixer for 3 to 4 minutes.
- Transfer to batter to the prepared loaf pan, place on middle rack in the middle of the oven, bake 35 to 40 minutes, or until toothpick inserted in the middle comes out clean.
- While loaf is cooking prepare raspberry sauce by placing all ingredients into a small saucepan, bring to a boil, when it starts to boil, reduce heat to a soft boil and allow to simmer until sauce begins to thicken, about 10 to 12 minutes. When sauce has thickened, remove from heat and press through a fine mesh strainer to remove seeds. Transfer to clean bowl, cover and set aside.
- While loaf is cooling mix the glaze ingredients in a small bowl. When adding the lemon juice start with 1 tablespoon, add the remaining juice 1 teaspoon at a time until mixture reaches the desired consistency. After adding the raspberry sauce mix well.
- If your glaze is too thin add more powder sugar or if too thick add more lemon juice.
- When loaf is cooled drizzle with the glaze.
- Serve loaf with raspberry sauce, fresh berries and your choice of whipped topping. I use whipped coconut cream topping.
Nutrition
- Serving Size: 3 oz. slice
- Calories: 284
- Sugar: 36.7
- Sodium: 259.7
- Fat: 4.9
- Saturated Fat: 0.6
- Carbohydrates: 56.8
- Fiber: 3.1
- Protein: 5
- Cholesterol: 27.3
Courtney says
Two of my favorite flavors! This looks divine! 🙂
Celeste says
Thanks Courtney! Have a wonderful weekend.
Easy Peasy Life Matters says
Yum! This looks absolutely fantastic! Lemon and raspberries is such a wonderful combination. Thanks for sharing on the Healthy Living Link Party 🙂 We hope to see you back tonight!
Celeste says
Lemons are one of my favorite fruits, I think I could eat it with just about anything.
Thanks for stopping by and have a safe and happy Memorial Day weekend.
Nikki Frank-Hamilton says
This sounds so perfect. The flavor combination is the best. I'm drinking coffee right now, wish I had a slice, or two! LOL There's nothing that gets me in the spring mood like the lemon flavor in a pastry. Top it off with a raspberry sauce and glaze...I'm there!!!
Celeste says
Lemon is one of my favorite citrus flavors and I think it makes anything taste better because it brightens flavors.
Beverly says
Two of my favorite things - lemons and raspberries. I love how they go together. This looks so yummy!
Pinning and making.
Hugs,
Bev
Celeste says
Isn't it wonderful how they taste so good together, but then I think lemon brightens everything.
Melissa Ruddy says
This looks sooooo good. Can't wait to try and make this over the weekend.
Celeste says
Hi Melissa, I certainly hope you enjoy this as much as I do. Thanks for stopping by.
Celeste says
Hi Melissa, I hope you are ready to enjoy your weekend and hopefully you will have a chance to make the Lemon Loaf.
Thanks for stopping by.
Jamie @ Medium Sized Family says
This looks amazing! What a great flavor combo. I'm looking forward to my raspberries blooming.
Celeste says
Have fun making and eating this delicious loaf Jamie.
CakePants says
Wow, the color of that raspberry sauce is stunning! All of this looks fantastic - I often freeze "just past its prime" fruit to use in smoothies, but this looks far tastier 😉
Celeste says
Thanks CakePants, I sometimes freeze my fruit as well, but sometimes I just have to have something a little sweet to satisfy my sweet tooth.
sue says
Great recipe and I just love the colour of raspberries. Thanks for sharing with us at Over the Moon it is a delicious idea for afternoon tea.
Celeste says
You are welcome Sue. This is great with tea or coffee, I've had it with both.
Have a great week.
Northern Girl says
Have been craving lemon loaf lately, and this one looks delicious. Hope to try it in the weekend. Found you at Project Inspire(d).
Celeste says
I hope you get a chance to try this. You will love. Thanks for stopping by.
Tonya Conteh says
This lemon loaf put a BIG 🙂 on my face! The moisture is screaming, "Take a bite out of me!".
Celeste says
It is so good, I had to slice and freeze so that I wouldn't eat it all at once.
Alison @ Alison's Allspice says
I love how simple your loaf recipe is. The yellow and red colors look fabulous together! Another great recipe Celeste!
Celeste says
Thanks Alison, this loaf is so good and hard to eat all at once. I sliced, wrapped and placed in the freezer so I would eat it all.