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Easy Raspberry Lemon Bread

Easy Raspberry Lemon Bread

This Raspberry Lemon Bread, is so easy to make. Crispy edges, and very moist inside. Every bite with a delicious berry.
Course Breakfast
Cuisine South America
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 12 slices
Calories 319kcal
Author Lizet Bowen


  • 2 cups self-rising flour (250g)
  • 1 cup sugar (200g)
  • 1 tablespoon lemon zest
  • 2 eggs
  • 1 cup heavy cream (230g)
  • 1/2 cup vegetable oil (111.5g)
  • 2 cups raspberries (250g)


  • 1/2 cup icing sugar (62.5g)
  • 1 tablespoon lemon juice


  • Preheat oven to 350°F/180°C and grease a loaf pan.
  • In a large bowl, combine flour, sugar, lemon zest and raspberries.
  • In a small bowl, combine eggs, heavy cream and oil.
  • Stir into dry ingredients just until moistened.
  • Pour batter into a loaf pan and bake for about 30 to 40 minutes.
  • Cool for 5 minutes before removing from pan to a wire rack.
  • In a small bowl, combine glaze ingredients and pour over bread. Serve warm.


Keep at room temperature for up to 4 days.
Freeze for up to 3 months.