This Raspberry Lemon Poppyseed Loaf combines the zesty brightness of lemon with the sweet, juicy bursts of raspberries, all brought together with the subtle crunch of poppyseeds. This loaf is not just a dessert; it’s a vibrant celebration of summer flavors. The addition of Greek yogurt ensures a moist, tender crumb, making each slice irresistibly soft and flavorful. Topped with a simple yet delightful lemon-vanilla glaze, this loaf is as beautiful as it is delicious.
Why You’ll Love This: The lemon’s zesty charm and the raspberries’ fresh sweetness make this loaf a refreshing treat on any summer day. The poppyseeds not only add a pleasant crunch but also a visual flair that makes each slice more enticing. It’s a perfect match for your afternoon tea or a weekend brunch. Easy to make and even easier to fall in love with, this loaf promises to be a go-to recipe for those who adore fruity, flavorful bakes.
Perfect Occasion: This loaf is fantastic for casual gatherings, picnics, or as a sweet treat to brighten up any weekday. It’s also a great choice for potlucks or as a thoughtful homemade gift to bring a smile to someone’s face. Celebrate the season’s essence at any summer party with this delightful loaf as your centerpiece.
Decoration Tips: Once the loaf has cooled and you’ve added the glaze, top it with a few extra fresh raspberries and lemon zest for a burst of color and flavor. A sprinkle of poppyseeds can also add an appealing texture contrast and enhance the loaf’s visual appeal. Serve each slice on a plate with a mint leaf for a touch of elegance.
Ingredients:
- 4 tbsp Greek yogurt
- 1/2 cup unsalted butter (1 stick)
- 3/4 cup milk
- 3/4 cup sugar
- 2 tsp vanilla extract
- 3 eggs
- 4 tbsp lemon juice
- 3 tbsp poppyseeds
- 2 tsp baking powder
- 1 3/4 cups all-purpose flour
- 1.5 cups fresh raspberries
Glaze:
- 1/2 cup powdered sugar
- 1-2 tbsp lemon juice (adjust based on desired consistency)
- 1/2 tsp vanilla extract
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, whisk together flour, baking powder, and poppyseeds; set aside.
- In another bowl, cream together the butter and sugar until light and fluffy.
- Gradually add eggs one at a time, then mix in Greek yogurt, vanilla extract, and lemon juice.
- Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
- Gently fold in the raspberries.
- Pour the batter into a greased loaf pan and smooth the top.
- Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean.
- Let the loaf cool in the pan for a while, then transfer to a wire rack.
- For the glaze, whisk together powdered sugar, lemon juice, and vanilla until smooth.
- Drizzle the glaze over the cooled loaf.
Enjoy this delightful Raspberry Lemon Poppyseed Loaf, a beautifully simple dessert that brings a piece of summer into your home with every tender, tasty slice!
