Raspberry Lemon Poppyseed Loaf (Printable)
Moist loaf bursting with fresh raspberries, zesty lemon, and crunchy poppy seeds
# What You Need:
→ Dry Ingredients
01 - 1 3/4 cups all-purpose flour
02 - 1 1/2 tsp baking powder
03 - 1/4 tsp baking soda
04 - 1/4 tsp salt
05 - 1 1/2 tbsp poppy seeds
→ Wet Ingredients
06 - 1/2 cup unsalted butter, softened
07 - 1 cup granulated sugar
08 - 2 large eggs, room temperature
09 - 1/3 cup sour cream
10 - 1/3 cup whole milk
11 - Zest of 2 lemons
12 - 1/4 cup fresh lemon juice
13 - 1 tsp pure vanilla extract
→ Fruit
14 - 1 cup fresh raspberries
15 - 1 tbsp flour for tossing raspberries
→ Lemon Glaze
16 - 1 cup powdered sugar
17 - 2-3 tbsp fresh lemon juice
# How To Cook:
01 - Preheat oven to 350°F. Grease and line a 9x5-inch loaf pan with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, salt, and poppy seeds.
03 - In a large bowl, beat butter and sugar with an electric mixer until light and fluffy, about 2-3 minutes.
04 - Add eggs one at a time, mixing well after each addition. Mix in lemon zest, lemon juice, sour cream, milk, and vanilla until combined.
05 - Gradually fold in the dry ingredients until just combined. Do not overmix.
06 - Toss raspberries with 1 tbsp flour to prevent sinking, then gently fold into the batter.
07 - Spoon batter into prepared loaf pan, smoothing the top. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Tent loosely with foil after 35 minutes if browning too quickly.
08 - Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
09 - Whisk powdered sugar and lemon juice until smooth. Drizzle over cooled loaf before serving.
# Expert Tips:
01 -
- The tangy raspberries burst in your mouth while the poppy seeds add this satisfying little crunch that keeps every bite interesting
- It strikes that perfect balance between fancy enough for brunch and casual enough to eat straight from the pan with your hands
02 -
- Tenting the loaf with foil after 35 minutes prevents over browning while the center finishes baking
- Frozen raspberries work beautifully but do not thaw them first or they will turn the batter pink
03 -
- Greek yogurt makes a great substitute for sour cream if that is what you have on hand
- Room temperature ingredients blend together more easily and create a better texture