Raspberry Lemon Poppyseed Loaf (Printable)

Moist, zesty loaf packed with fresh raspberries and lemon flavor, featuring a delightful poppy seed crunch. Perfect for any time of day.

# 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

→ Lemon Glaze

16 - 1 cup powdered sugar
17 - 2–3 tbsp fresh lemon juice

# How-To:

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 them into the batter.
07 - Spoon batter into prepared loaf pan, smoothing the top evenly.
08 - 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.
09 - Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
10 - Whisk powdered sugar and lemon juice until smooth. Drizzle over cooled loaf before serving.

# Expert Tips:

01 -
  • The poppy seeds add this subtle nutty crunch that makes every bite interesting
  • It stays incredibly moist for days thanks to the sour cream and butter
  • The raspberries turn into little jam pockets as they bake creating natural bursts of sweetness
02 -
  • Tent the loaf with foil after 35 minutes if the top is browning too fast
  • Room temperature ingredients are non negotiable for proper texture
  • The toothpick test is your best friend for knowing when its done
03 -
  • Use a microplane for the lemon zest to avoid the bitter white pith
  • Frozen raspberries work great just do not thaw them first
  • Let the glaze set for about 15 minutes before slicing for cleaner cuts

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