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Gluten-Free Raspberry Lemon Loaf displayed on a rustic table.

Gluten-Free Raspberry Lemon Loaf

A light and comforting gluten-free loaf bursting with fresh raspberries and zesty lemon flavor, perfect for a cozy snack with tea.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert, Snack
Cuisine American, Gluten-Free
Servings 10 slices
Calories 180 kcal

Ingredients
  

Dry Ingredients

  • 2 cups gluten-free all-purpose flour blend with xanthan gum included
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon fine salt

Wet Ingredients

  • 3 large eggs
  • 1/2 cup neutral oil (such as vegetable or sunflower oil)
  • 1/2 cup plain yogurt or buttermilk
  • 2 teaspoons pure vanilla extract
  • 2 lemons zest and juice (about 3 tablespoons juice)

Main Ingredients

  • 1 1/2 cups fresh or frozen raspberries (if frozen, do not thaw)

Optional Lemon Glaze

  • 1 cup powdered sugar
  • 2–3 tablespoons lemon juice

Instructions
 

Preparation

  • Preheat the oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment.
  • In a medium bowl, whisk together the gluten-free flour, sugar, baking powder, and salt.
  • In a separate bowl, whisk the eggs, oil, yogurt (or buttermilk), vanilla, lemon zest, and lemon juice until smooth.
  • Pour the wet ingredients into the dry and gently fold until just combined. Avoid overmixing to keep the loaf tender.
  • Carefully fold in the raspberries, distributing them evenly. If you want a streusel top, reserve a handful of raspberries to place on top.
  • Pour the batter into the prepared pan and smooth the top. If adding a streusel, sprinkle it on now.

Baking

  • Bake for 50–60 minutes, or until a toothpick inserted in the center comes out mostly clean (a few moist crumbs are okay).
  • Cool in the pan for 10 minutes, then transfer to a wire rack. Drizzle with lemon glaze once the loaf is lukewarm.

Notes

Measure flour by spooning it into the cup and leveling off—don’t scoop directly with the measuring cup. Use cold raspberries straight from the freezer if fresh aren’t available; they hold shape better in the batter. Check for doneness at 50 minutes—ovens vary, and overbaking dries the loaf. Let the loaf cool slightly before glazing to prevent the glaze from soaking in too aggressively.

Nutrition

Serving: 1gCalories: 180kcalCarbohydrates: 28gProtein: 3gFat: 7gSaturated Fat: 1gSodium: 150mgFiber: 1gSugar: 10g
Keyword Easy Gluten-Free Recipes, Gluten-Free Desserts, Gluten-Free Raspberry Lemon Loaf, Lemon Loaf, Raspberry Loaf
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