Lemon Raspberry Loaf


So my mom is a really good baker. She has always baked cookies, cakes, pies and many other baked goods from scratch. I always told myself that I wouldn’t follow in her footsteps because baking is so much work. But here I am, baking something new every week. I am starting to enjoy baking more and more and although its a lot of work, its totally worth it.

When spring rolls around, it normally means lemon everything. Even though lemons are technically in season in the fall, I think? We still enjoy lemons during the summer. There’s just something refreshing about the flavor this time of the year.

Also, we can’t forget the berries. Everyone loves berry season so I figured, why not combine two favorites to make a dessert? The cake portion is completely refined sugar free, while the glaze is not. I haven’t really made any healthy frosting or glaze recipes yet, but I am sure I will in the future. For now I am just sticking with what I know.


Fresh vs Frozen Raspberries

Although you can use frozen raspberries, I highly recommend using fresh ones. To me the texture turns out a little better. But if you decide to use frozen raspberries, you may have to adjust the baking time. The loaf will take longer to bake.

If you make this loaf, don’t forget to tag me on Instagram @livelymeals.


Lemon Raspberry Loaf

Yield: 10 slices
prep time: 10 Mcook time: 55 Mtotal time: 65 M
Lemon Raspberry loaf sweetened with maple syrup and then topped with a cream cheese glaze


Lemon Raspberry Loaf
  • 2/3 cup coconut oil, (melted and cooled)
  • 3/4 cup maple syrup
  • 3 eggs (room temperature)
  • 1 tsp vanilla
  • 1/4  + 2 tbsp almond milk*
  • 1/4 cup plain nonfat greek yogurt (room temperature)
  • 2 cups unbleached all purpose flour
  • 3/4 tsp baking soda
  • pinch of salt
  • zest of one lemon
  • 1 cup fresh raspberries**
Cream Cheese Glaze
  • 2 oz cream cheese (softened)
  • 1 cup powdered sugar
  • 1 tbsp almond milk**
  • 1 tsp vanilla


For the loaf:
  1. Preheat oven to 350 F. Line a standard loaf pan with parchment paper. Using a hand mixer, or a whisk, mix the coconut oil and maple syrup. Once combined mix the eggs in, one at a time. Then mix in the vanilla, almond milk and greek yogurt. 
  2. One those ingredients are combined, blend in the flour, baking soda and pinch of salt. Don't over mix. Just mix until combined. 
  3. Fold in the lemon zest, and raspberries. Bake for 50-55 minutes or until toothpick inserted into the center comes out clean (or with just a few crumbs). Keep an eye on it around the 50 minute mark. Let cool completely before adding the glaze.
For the glaze
  1. Using a hand mixer, beat the cream cheese until fluffy. Then add in the powdered sugar, vanilla and almond milk. Beat until smooth. This is a very thick glaze so use more almond milk if you prefer a thinner glaze.


*You could probably use regular milk. I just used almond because that's normally what I have on hand.
** You can use frozen raspberries but the loaf may take a little longer to bake. If you use frozen raspberries, be sure to make sure they stay completely frozen until they are added to the loaf.
Jasmine ComerComment