Raspberry Lemon Layer Loaf

Brighten up your dessert table with this irresistible Raspberry Lemon Layer Loaf! Bursting with vibrant raspberry preserves and zesty lemon flavors, this crowd-pleaser balances tangy and sweet in every fluffy, buttery bite. Perfectly layered with a swirl of fruit and topped with a fresh lemon glaze, this loaf is as delightful to look at as it is to eat. Whether you're hosting a brunch, craving a sweet snack, or need a showstopping treat for any occasion, this Raspberry Lemon Layer Loaf is sure to impress. With just 20 minutes of prep and simple pantry ingredients, it's a beginner-friendly bake that delivers bakery-worthy results. Add a hint of elegance with fresh raspberries for garnish, and enjoy this moist, flavorful masterpiece!

Nutriscore Rating: 46/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 8

Ingredients

• 2 cups All-purpose flour
• 1.5 teaspoons Baking powder
• 0.5 teaspoons Salt
• 0.5 cups Unsalted butter (softened)
• 1 cups Granulated sugar
• 2 large Eggs
• 1 tablespoon Lemon zest
• 2 tablespoons Fresh lemon juice
• 0.75 cups Whole milk
• 0.5 cups Raspberry preserves
• 0.75 cups Powdered sugar
• 1.5 tablespoons Fresh lemon juice (for glaze)
• 0.5 cups Fresh raspberries (optional for garnish)

Directions

Step 1

Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan with butter or nonstick spray. Line the pan with parchment paper, leaving some overhang for easy removal.

Step 2

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.

Step 3

In a large mixing bowl, beat the softened butter and granulated sugar together with a hand or stand mixer until light and fluffy, about 2-3 minutes.

Step 4

Add the eggs, one at a time, and beat on medium speed until fully incorporated. Mix in the lemon zest and fresh lemon juice.

Step 5

Reduce the mixer speed to low and alternately add the dry ingredients and the milk, starting and ending with the dry ingredients. Mix just until combined. Do not overmix.

Step 6

Pour half of the batter into the prepared loaf pan and smooth the surface with a spatula. Spread the raspberry preserves evenly over the batter, leaving a 1/4-inch border around the edges. Top with the remaining batter and spread evenly to cover the preserves.

Step 7

Bake the loaf in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean. If the loaf starts to brown too quickly, loosely cover it with aluminum foil halfway through baking.

Step 8

Remove the loaf from the oven and allow it to cool in the pan for 10 minutes. Then, use the parchment overhang to carefully lift the loaf onto a wire rack to cool completely.

Step 9

While the loaf is cooling, prepare the lemon glaze by whisking together the powdered sugar and 1.5 tablespoons of fresh lemon juice in a small bowl until smooth.

Step 10

Once the loaf is completely cool, drizzle the lemon glaze over the top and let it set for 10-15 minutes. Garnish with fresh raspberries, if desired.

Step 11

Slice and serve the Raspberry Lemon Layer Loaf. Store leftovers in an airtight container at room temperature for up to 3 days.

Nutrition Facts

Serving size	1081 grams (1081.0g)

Amount per serving	% Daily Value*
Calories	3421

Total Fat 108.70g	139%
Saturated Fat 64.20g	321%
Polyunsaturated Fat 0.00g
Cholesterol 630mg	210%
Sodium 2059mg	90%
Total Carbohydrate 583.10g	212%
Dietary Fiber 22.50g	80%
Total Sugars 375.40g
Protein 40.00g	80%

Vitamin D 140IU	702%
Calcium 148mg	11%
Iron 14mg	77%
Potassium 654mg	14%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 28.2%

Protein: 4.6%

Carbs: 67.2%