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Lemon Loaf with Raspberry Glaze made with Nature Restore Organic Raspberry Powder

Lemon Loaf with Raspberry Glaze

When life gives you lemons...make a lemon loaf! And that's exactly what we did! Ruthanne from @thebigleybasics did not hold back on that zesty lemon goodness in her Lemon Loaf with Raspberry Glaze recipe made with our Organic Raspberry Powder       

As the weather heats up, we're reminded of fond childhood memories of sipping cold raspberry lemonades on hot summer nights. This recipe will take you right back to your childhood, the perfect pairing of sweet raspberries and tart lemons in every bite. 

So put on your baking hat and welcome summer! 

Prep Time: 45 minutes
Bake Time: 45 minutes



For the Loaf

3 cups oat flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
3 eggs (flax eggs or regular eggs)
½  cup freshly squeezed lemon juice
½ cup honey
⅓ cup coconut oil, melted
1 tsp almond extract 
Zest from 2 lemons
1 cup fresh raspberries, optional

For the Glaze

¼ cup Nature Restore Organic Raspberry Powder
2 TBS honey
2 TBS warm water


Preheat the oven to 350°F and line an 8x5 loaf pan with parchment paper.
While the oven is preheating, add all of the dry ingredients to a large mixing bowl and whisk together.
Next, add the wet ingredients to the dry ingredients, adding each one at a time.
Once all of the wet ingredients are added, stir the batter well until it is smooth and there are no lumps.
If adding raspberries, gently fold those into the batter.
Pour the batter into the prepared loaf pan and bake at 350° for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
Once baked, let the lemon loaf cool completely in the pan.
While the loaf cools, prepare the raspberry glaze: add the water, honey, and raspberry powder to a small saucepan and heat over low heat, whisking frequently.
Once the glaze begins to bubble, allow it to simmer for 1 minute. After 1 minute, remove the glaze from the heat and let it cool completely.
Once the lemon loaf is completely cooled, remove it from the pan and drizzle with the raspberry glaze. Top with additional lemon zest if desired.
Slice the bread and enjoy! Store leftovers in the fridge for up to 5 days.

Would you try this recipe? We would love to see - tag us on Instagram at @nature.restore and @thebigleybasics!