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Gluten-free raspberry lemon loaf garnished with fresh raspberries and lemon zest

Gluten-Free Raspberry Lemon Loaf

A delightful quick bread featuring fresh raspberries and bright lemon, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups gluten-free all-purpose flour (with xanthan gum included) Use a 1:1 replacement blend for regular flour.
  • 1 tablespoon gluten-free baking powder For lift and a light crumb.
  • 1/2 teaspoon salt Balances sweetness and enhances flavor.
  • 3/4 cup granulated sugar Provides sweetness and aids in browning.
  • 8 tablespoons butter (1 stick), melted and slightly cooled Adds moisture and richness.
  • 1/2 cup plain Greek yogurt or dairy-free Greek yogurt Contributes tang and moisture.
  • 3 large eggs, room temperature Provides structure and lift.
  • 1 tablespoon fresh lemon juice For brightness.
  • 2 teaspoons freshly grated lemon zest Gives intense lemon flavor.
  • 1 teaspoon vanilla extract Rounds out flavors.
  • 1 teaspoon lemon extract Optional for added lemon flavor.
  • 1 1/2 cups fresh raspberries Holds up nicely in the batter.
Lemon Simple Syrup
  • 1 tablespoon lemon juice
  • 1 tablespoon granulated sugar
Lemon Glaze
  • 2 tablespoons lemon juice
  • 1 cup confectioners (powdered) sugar
Optional Add-ons
  • Extra raspberries to dot the top before baking
  • 1 tablespoon poppy seeds For texture.
  • 1/4 cup chopped toasted almonds or pistachios For crunch.
  • 1 teaspoon almond extract For a warm, nutty note.
  • 2 tablespoons sour cream instead of yogurt

Method
 

Preparation
  1. Preheat oven to 375°F (190°C) and line a 10-inch loaf pan with parchment paper.
  2. Measure gluten-free flour accurately, spooning and leveling into the measuring cup.
Wet and Dry Ingredients
  1. In a large bowl, whisk together flour, baking powder, and salt.
  2. In another bowl, lightly beat eggs, then add sugar and whisk until pale and glossy.
  3. Stir in melted butter, yogurt, lemon juice, lemon zest, vanilla, and lemon extract until smooth.
Combine Mixtures
  1. Pour dry mixture into wet ingredients and stir gently for about a minute until smooth.
  2. Fold in raspberries carefully, reserving some for topping if desired.
Rest
  1. Cover the bowl and let the batter rest for 20 minutes.
Bake
  1. Spoon batter into prepared pan and bake for 40–45 minutes until golden.
  2. Brush with lemon simple syrup immediately after removing from the oven.
  3. Allow to cool in the pan for at least 30 minutes, then remove to cool completely.
Glaze and Serve
  1. Whisk together lemon glaze ingredients and drizzle over the cooled loaf.
  2. Slice and enjoy at room temperature or warmed.

Notes

For even slicing, briefly chill the loaf before cutting. Store in an airtight container for up to 3 days.