Introduction

This Lemon Raspberry Bread with White Chocolate Glaze is a delightful treat bursting with fresh citrus and sweet berries. Moist and tender, it’s perfect for breakfast, brunch, or a sweet snack any time of day.

A close-up image of a single slice of light-colored cake with a soft and crumbly texture, featuring small pieces of red fruit mixed evenly throughout the slice. The cake has a slightly crispy, golden-brown crust along the bottom edge and the right side. The background shows a metal cooling rack resting on a white marbled surface, adding contrast to the warm tones of the cake. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour
1/2 tsp fine sea salt
2 tsp baking powder
1 1/4 cups granulated sugar
2 Tbsp lemon zest (about 3 lemons)
1/2 cup unsalted butter (softened to room temperature)
2 large eggs (room temperature)
1/2 cup plain Greek yogurt (room temperature)
1/2 cup whole milk (room temperature)
2 tsp fresh lemon juice
2 tsp vanilla extract
1 cup fresh raspberries, frozen and broken into small pieces
3/4 cup white chocolate chips
1/4 cup heavy whipping cream
1/3 cup powdered sugar (sifted)

Instructions

Step 1: Preheat your oven to 350°F. Spray a metal bread pan with cooking spray and set it aside.
Step 2: In a bowl, whisk together the flour, sea salt, and baking powder. Set this dry mixture aside.
Step 3: In a separate bowl, combine the granulated sugar and lemon zest. Use your fingers to rub them together until well combined to release the oils from the zest into the sugar.
Step 4: Add the softened butter to the sugar and lemon zest mixture. Use a hand mixer on medium speed to blend until the butter is fully incorporated.
Step 5: Add the eggs to the mixture and continue mixing on medium speed until well combined.
Step 6: Mix in the Greek yogurt, whole milk, fresh lemon juice, and vanilla extract until the batter is smooth and even.
Step 7: Gradually add the dry flour mixture to the wet ingredients, stirring gently with a rubber spatula until just combined. Avoid overmixing.
Step 8: Take the frozen raspberries, break them into small pieces if not done already, and gently fold them into the batter.
Step 9: Pour the batter into the prepared bread pan and smooth the top with a spatula.
Step 10: Bake for 50–60 minutes, loosely covering the bread with tin foil at the 25-minute mark to prevent over-browning. Check at 45 minutes with a toothpick—it should come out with only a few crumbs.
Step 11: Remove the bread from the oven and immediately transfer it onto a cooling rack to cool completely.
Step 12: For the white chocolate glaze, combine the white chocolate chips and heavy cream in a microwave-safe bowl. Microwave for 40-45 seconds, then whisk until smooth.
Step 13: Sift the powdered sugar into the glaze mixture and whisk until smooth and glossy.
Step 14: Drizzle the glaze evenly over the cooled bread. Allow it to set for a few minutes before slicing and serving.

Tips & Variations

Using frozen raspberries helps prevent the berries from bleeding too much into the batter. If using fresh, toss them in a little flour before folding in.
For extra lemon flavor, add a teaspoon of lemon extract along with the vanilla.
White chocolate chips can be substituted with milk or dark chocolate chips for a different twist on the glaze.
Make sure all wet ingredients are at room temperature for a smoother batter and better rise.

Storage

Store leftover bread covered in the refrigerator for up to 3-4 days. Keep it in an airtight container or wrapped tightly in plastic wrap to maintain moisture. When ready to eat, slice and enjoy cold or warm briefly in the microwave to soften the glaze.

How to Serve

A close-up view of a slice of crumbly cake showing two layers: the lower layer is a golden-brown crust with a slightly crisp texture, and the main thicker layer is soft and light yellow with small red fruit pieces evenly spread throughout. The crumb is moist with a few small air holes and a slightly rough texture with bits of sugar visible. The slice rests on a silver cooling rack with a white marbled surface in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh raspberries instead of frozen?

Yes, you can use fresh raspberries. To prevent them from sinking or bleeding, gently toss them in a tablespoon of flour before folding them into the batter.

How do I know when the bread is fully baked?

The bread is done when a toothpick inserted into the center comes out with just a few moist crumbs. If it comes out wet with batter, continue baking and check every 5 minutes.