Go Back
Lemon Raspberry Bread

Lemon Raspberry Bread

Quick bread pairs fresh lemon zest and fresh raspberries with sour cream creating a tender, flavorful breakfast treat.
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Breakfast, Brunch, Dessert
Cuisine American
Servings 8


  • 113 grams unsalted butter (1/2 cup OR 1 stick), room temperature
  • 100 grams granulated sugar (1/2 cup)
  • 6 grams fresh lemon zest (1 tablespoon)
  • 120 grams sour cream (1/2 cup), room temperature
  • 10 grams vanilla bean paste or vanilla extract (2 teaspoons)
  • 150 grams egg (3 large), room temperature
  • 192 grams all-purpose flour (1-1/2 cups)
  • 8 grams baking powder (1-1/2 teaspoons)
  • 3 grams kosher salt (1/2 teaspoon)
  • 250 grams fresh raspberries (1-1/2 cups)
  • 40 grams raspberry jam (2 tablespoons)


  • Preheat oven to 350 degrees F. Line a 9 x 5-inch bread loaf pan with parchment paper and set aside.
  • Add unsalted butter to stand mixer. Beat on medium speed 3 minutes.
  • Add granulated sugar and fresh lemon zest to stand mixer. Beat on medium speed until light and fluffy.
  • Add sour cream and vanilla bean paste. Beat on medium until fully incorporated.
  • Add eggs one at a time. Beat on low long enough to fully incorporate, after each addition. Remove bowl from stand mixer. Scrape down the stand mixer bowl with a spatula if necessary.
  • Add all-purpose flour, baking powder and kosher salt to a small mixing bowl and whisk to combine.
  • Add flour mixture to stand mixer and fold in with large spatula. Do not over mix.
  • Add fresh raspberries to bread batter and gently fold in with large spatula.
  • Transfer half the batter to the prepared pan. Spread evenly with a small offset spatula.
  • Dollop with raspberry jam. Swirl jam into batter with sharp knife.
  • Dollop remaining batter over raspberry jam. Spread evenly with offset spatula.
  • Bake for 60 minutes in preheated oven, or until the center is firm to the touch and a toothpick inserted into the center comes out clean.
  • Remove pan from oven and cool completely. Invert pan and remove bread. Cut into individual slices to serve. Serve bread slices at room temperature.
  • Cover and store at room temperature for 1 day, or in the refrigerator for several days.


Sliced thin this bread will fit into an electric toaster.
Keyword lemon raspberry bread, raspberries, raspberry bread