Lemon Loaf with Raspberry Sauce-The fresh sweet and tart flavors of raspberry and lemon pair together beautifully. This fresh treat is perfect for early mornings on the patio with a cup of coffee or tea.
What do you do when you have ripe fruit that’s approaching the “past their prime” state? Well your first choice is to eat it, actually when you eat fruit can make a difference in the amount of nutrients you received. Ripe berries and grapes have higher levels of anti-inflammatory flavonoids which is thought to protect our brains.
When fruit ripens, the starch is converted into sugar and it becomes softer, sweeter, less acidic and much tastier.
Your second choice is to freeze it, I like to freeze and use in smoothies.
Your third choice is to use it in a recipe, and that’s how I used these sweet raspberries. Paired with fresh lemon juice, these raspberries make a sweet, tart and tasty raspberry sauce that can be used over yogurt, ice cream and one of my favorites is to serve it with this lemon loaf.
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.
Lemon Loaf with Raspberry Sauce
- Prep Time: 20 mins
- Cook Time: 40 mins
- Total Time: 1 hour
- Yield: 1 Loaf 1x
Print Recipe
Pin RecipeIngredients
- RASPBERRY SAUCE
- 2 cups fresh raspberries
- 1/4 filtered water
- 1/4 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 1/2 teaspoon baking powder
- 1/2 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 1/2 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 to remove any lumps.
- In a smaller bowl combine the wet, whisk 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
If you make this recipe or a version of it, take a picture and share with me on Instagram, tag it #thewholeserving or leave a comment below. I’d love to see or hear about your version of this Lemon Loaf with Raspberry Sauce.
Alison @ Alison's Allspice says
May 13, 2016 at 3:54 pmI love how simple your loaf recipe is. The yellow and red colors look fabulous together! Another great recipe Celeste!
Celeste says
May 13, 2016 at 4:02 pmThanks 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.
Tonya Conteh says
May 15, 2016 at 9:07 amThis lemon loaf put a BIG 🙂 on my face! The moisture is screaming, “Take a bite out of me!”.
Celeste says
May 16, 2016 at 11:27 pmIt is so good, I had to slice and freeze so that I wouldn’t eat it all at once.
Northern Girl says
May 16, 2016 at 7:55 pmHave 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
May 16, 2016 at 11:00 pmI hope you get a chance to try this. You will love. Thanks for stopping by.
sue says
May 16, 2016 at 8:52 pmGreat 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
May 16, 2016 at 11:02 pmYou are welcome Sue. This is great with tea or coffee, I’ve had it with both.
Have a great week.
CakePants says
May 17, 2016 at 7:50 pmWow, 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
May 18, 2016 at 6:13 pmThanks CakePants, I sometimes freeze my fruit as well, but sometimes I just have to have something a little sweet to satisfy my sweet tooth.
Jamie @ Medium Sized Family says
May 18, 2016 at 8:28 amThis looks amazing! What a great flavor combo. I’m looking forward to my raspberries blooming.
Celeste says
May 20, 2016 at 7:04 pmHave fun making and eating this delicious loaf Jamie.
Melissa Ruddy says
May 18, 2016 at 5:34 pmThis looks sooooo good. Can’t wait to try and make this over the weekend.
Celeste says
May 18, 2016 at 9:12 pmHi Melissa, I certainly hope you enjoy this as much as I do. Thanks for stopping by.
Celeste says
May 20, 2016 at 7:08 pmHi 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.
Beverly says
May 18, 2016 at 7:44 pmTwo of my favorite things – lemons and raspberries. I love how they go together. This looks so yummy!
Pinning and making.
Hugs,
Bev
Celeste says
May 18, 2016 at 9:04 pmIsn’t it wonderful how they taste so good together, but then I think lemon brightens everything.
Nikki Frank-Hamilton says
May 23, 2016 at 1:29 pmThis 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
May 24, 2016 at 12:49 pmLemon is one of my favorite citrus flavors and I think it makes anything taste better because it brightens flavors.
Easy Peasy Life Matters says
May 25, 2016 at 5:12 pmYum! 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
May 26, 2016 at 7:40 pmLemons 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.
Courtney says
May 28, 2016 at 5:33 amTwo of my favorite flavors! This looks divine! 🙂
Celeste says
May 28, 2016 at 10:37 amThanks Courtney! Have a wonderful weekend.