This Raspberry Lemon Loaf is soft, light fluffy and perfect for spring! An easy one-bowl loaf recipe made with fresh lemon juice, lemon zest, juicy raspberries with a sweet and creamy glaze. Gluten-free, dairy-free, refined-sugar free, paleo-friendly with low carb and keto options.
Preheat the oven to 350°F and line a 8 x 4 loaf pan with parchment paper.
Toss 2/3 cup of the fresh raspberries together with one tablespoon of tapioca starch or arrowroot flour or 1 teaspoon xanthan gum. This helps the raspberries not sink to the bottom. Set aside. (If using frozen raspberries, do not thaw and add at the end).
In a large mixing bowl, whisk together the eggs followed by the maple syrup, maple sugar, coconut oil, lemon juice and lemon zest until smooth.
Add a large fine mesh sieve over the bowl and sift in the flours and baking powder (or sift beforehand in another large bowl and stir in). Stir in the salt until combined. Gently fold in ⅔ cup of the flour coated raspberries.
Pour batter evenly into the loaf pan. Sprinkle top evenly with the remaining uncoated raspberries.
Bake in a preheated oven for 39-45 minutes, or until the loaf is golden and the middle is set.
Remove the pan from the oven and let the loaf cool completely before adding the frosting.
Meanwhile, mix together the ingredients for the glaze and drizzle over the cooled loaf.
Cut into slices and enjoy.
*Fresh raspberries work best in this recipe. If you only have frozen raspberries, do not thaw and toss frozen raspberries directly to the batter. You may need to add another 2 Tablespoons of almond flour to the recipe, and extend the bake time.
**Nutritional information is calculated without the glaze.
How to store
Store leftover raspberry and lemon bread in an airtight container in the fridge. It will stay fresh for about a week. You can also store it tightly wrapped in aluminum foil if it's unfrosted.
How to freeze
You can store the lemon and raspberry loaf cake in the freezer with or without the frosting. It's best to store any frosted leftovers in an airtight container with a lid. For an unfrosted loaf, you can either wrap it tightly in plastic wrap and then store in a resealable ziptop bag or in a resealable container.
Frozen raspberry bread lasts for up to 2 months. Before you serve it, thaw it overnight in the fridge and bring it back to room temperature.