Lemon Raspberry Old-Fashioned Donut Loaf
Be the first to reviewThis lemon raspberry old-fashioned donut loaf has the dense, tender crumb and crackly vanilla glaze of a classic cake donut, with buttery streusel through the center and over the top. Fresh raspberries bake into tart, juicy pockets while lemon zest, juice, and emulsion give the entire loaf a bright, rounded citrus flavor.
It stays close to my Old-Fashioned Donut Loaf, but the fresh fruit makes it feel completely new. Use firm raspberries, keep the streusel cold, and stop filling the pan just after two-thirds full for the best shape and bake.
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The Fresh-Fruit Donut Loaf I Almost Did Not Make
When I thought of a donut, I did not think of fresh fruit. Fried donuts do not typically have fresh fruit baked inside, and I was convinced adding it would take away from the whole old-fashioned donut experience.
My husband had been asking me to try fresh fruit in these loaves for a while, and I kept pushing back. I am officially reporting that he was right about this one. The first bite still tastes unmistakably like an old-fashioned cake donut, but now there are tart bursts of raspberry and bright lemon running through it.
This recipe stays close to the classic Old-Fashioned Donut Loaf, so if you love that one, you will adore this one. It also gave me so many more ideas. From now on, whenever I make an assortment of donut loaves for people, there will always be a fresh-fruit one.
Ingredient notes
Key ingredients
Fresh raspberries
Use firm fresh raspberries so they are more likely to hold their shape and less likely to bleed into the batter. Frozen raspberries contain significantly more liquid and are not recommended for this loaf.
Fresh lemon zest and juice
The zest brings fragrant lemon oil to the batter, while the juice adds fresh citrus brightness. Zest only the yellow exterior and avoid the bitter white pith.
Lemon emulsion
A bakery emulsion is a bottled flavoring used much like an extract. Its water-based formula is designed to hold its flavor through baking. This recipe uses LorAnn's lemon bakery emulsion.
The zest and juice bring fresh lemon flavor, and the emulsion adds a rounded lemon aroma throughout the loaf. It's so good with the tart raspberries! Lemon extract also works at the same listed amount.
Plain unsweetened yogurt
Yogurt gives this egg-free loaf moisture, body, and the substantial but tender crumb of an old-fashioned cake donut.
Cold butter
Cold cubed butter helps the streusel keep both fine crumbs and large buttery clusters instead of melting into the batter.
Coarse sanding sugar
Modern Mountain Baking Company White Sparkling Sugar is my go-to sanding sugar. I get it on Amazon, and it adds a crisp, sparkly finish without melting into the top.
Brands I used for this recipe
These are preferences, not requirements. If you choose the non-dairy route, these are the products I test with. Dairy equivalents can be used at the same listed amounts and temperatures.
Forager Unsweetened Plain Yogurt
The plain unsweetened yogurt I use in this loaf.
Silk Unsweet Soymilk
The milk I use in this loaf.
Country Crock Plant Butter Sticks
The butter sticks I use for the streusel.
Modern Mountain Baking Company White Sparkling Sugar
The coarse sparkling sugar I use on this loaf.
LorAnn Lemon Bakery Emulsion
The lemon emulsion I use in this loaf.
Rising Star Baking Supply Vanilla Bean Paste
The vanilla bean paste I use in this recipe.
Step by step
How It All Comes Together
Step 1
Make and chill the streusel
Work the cold butter and vanilla bean paste into the dry streusel ingredients until you have both fine crumbs and larger buttery clusters. Refrigerate it while you make the lemon batter.
Keep a mix of fine crumbs and larger buttery pieces in the streusel. Step 2
Rub the lemon zest into the sugars
Use your fingertips to rub the fresh lemon zest into both sugars until the mixture smells distinctly lemony. This releases the fragrant lemon oils before the wet ingredients are added.
Rub the lemon zest into the sugars with your fingertips. Step 3
Mix the lemon batter and add the raspberries
Whisk in the oil, yogurt, milk, lemon juice, vanilla bean paste, and lemon emulsion. Add the dry ingredients, then fold in firm fresh raspberries while the batter is still slightly streaky so the berries need as little mixing as possible.
The batter can still have a few flour streaks when you add the berries. 
Add the raspberries near the end of mixing. 
Fold gently from here so the berries stay mostly whole. Step 4
Layer the batter and streusel
Spread just under half of the batter into the lined loaf pan and cover it with half of the cold streusel. Add the remaining batter in spoonfuls and gently connect them without crushing the berries. Stop just after two-thirds full, then finish with the remaining streusel and coarse sanding sugar.
Start with just under half of the batter in the lined pan. 
Spread the chilled streusel evenly across that first layer. 
Connect the spoonfuls of batter gently over the streusel. 
Keep the top streusel loose and clustered. 
Sprinkle coarse sanding sugar over the streusel before baking. Step 5
Bake, cool, and glaze
Tent the top with foil once the streusel is browned. Keep baking until a tester in the cake portion comes out clean or with moist crumbs, not wet batter. Avoid the raspberries and streusel seam; 205-210°F is an extra check, not a substitute for the tester. Cool in the pan for 20 minutes, then lift onto a rack. Once the loaf is warm but no longer hot, pour over the vanilla glaze and let it run down the sides. Wait for the glaze to set before slicing.
Pour the glaze once the loaf is warm rather than hot. Here is the finished loaf after glazing. 
Let the glaze set before cutting the loaf into slices.
Troubleshooting
If This Happens
The raspberries are breaking apart in the batter
Use firm fresh raspberries and add them while a few flour streaks remain. Fold only until the batter comes together. Soft berries will break more easily, but the loaf will still taste good.
There is more batter than the loaf pan can hold
Stop just after the pan is two-thirds full and never go beyond three-quarters. Use any extra batter for muffins or mini loaves rather than risking an uneven center or spillover.
The top batter is dragging the streusel and berries
Add the batter in small spoonfuls across the pan, then gently connect them with an offset spatula. Do not place all of the batter in the center and push it outward.
The top is brown but the center is not ready
A browned surface does not mean the deep center is finished. Tent the loaf loosely with foil and continue baking until the tester and center temperature confirm it is done.
It is taking a long time to bake
Every oven is different, and this fruit-filled loaf may need close to 90 minutes. Make sure to keep the oven door closed instead of checking frequently. If the tester has a thick, paste-like residue, check again in 3-5 minutes. If it looks like wet unbaked batter, wait 7-10 minutes.
The tester looks wet at the correct temperature
Move the tester slightly to the side and insert it into the cake portion. A fresh raspberry or the buttery streusel seam can look wet even when the surrounding crumb is baked.
Before you slice
Texture and serving notes
Serve the loaf warm for the softest crumb, or chill it fully for a denser, more traditional cake-donut bite.
Keep it good
Storage
Fridge
Store covered in the refrigerator for up to 4 days.
Freezer
Freeze individual slices for up to 2 months. Thaw overnight in the refrigerator, then bring to room temperature before serving.
Recipe FAQ
Questions that come up
Can I use frozen raspberries?
I do not recommend it. Frozen raspberries contain significantly more liquid, which can make the loaf wet and interfere with an even bake. Use firm fresh raspberries for distinct fruit pockets with less bleeding.
Can I use lemon extract instead of lemon emulsion?
Yes. I like lemon emulsion because it gives the loaf a rounder lemon flavor and aroma, but lemon extract works perfectly well in the same amount.
Can I make this loaf with lime instead of lemon?
Yes. Swap the lemon zest, juice, and emulsion for their lime equivalents for a subtle but unique raspberry-lime variation.
What should I do with extra batter?
Do not overfill the loaf pan. I stop just after two-thirds full and never go beyond three-quarters. Divide any extra batter among lined muffin cups or mini loaf pans, add streusel and sanding sugar, and bake at 350°F (175°C). Begin checking muffins around 18 minutes and mini loaves shortly after that; they are done when the centers are set and a tester comes out without wet batter.
Can I use Greek yogurt?
Yes. Use 170 g plain unsweetened Greek yogurt and increase the milk to 160 g. The additional milk brings the thicker yogurt back to the consistency this batter needs.
Can I substitute sour cream for the yogurt?
Yes. Use 200 g full-fat sour cream in place of the yogurt, but check its consistency first. It should be thick rather than loose or pourable. If you are taking the non-dairy route, Forager Sour Cream is too thin for this substitution.
What loaf pan do you use?
I use a 9x5-inch Fat Daddio's anodized aluminum loaf pan. It is inexpensive, available on Amazon, and I swear by this brand and material for an even bake. Glass, dark nonstick metal, and silicone conduct heat differently, so use the toothpick and center temperature rather than relying on time alone.
Can I use dairy ingredients?
Yes. I test all of my recipes with non-dairy ingredients, but you can use the plain unsweetened yogurt, milk, and butter you have on hand while keeping the listed amounts and temperatures the same.
How do I know when the loaf is done?
Use a toothpick, an instant-read thermometer, or preferably both. My photographed loaf reached about 210°F in the center, and a tester inserted into the cake portion came out with moist crumbs rather than wet batter. Avoid a raspberry or the streusel seam. A browned, set-looking surface is not an indicator that the center is finished; tent it loosely with foil and keep baking. Once tented, make sure to keep the oven door closed instead of checking frequently because lost heat will prolong the bake.
Will it turn out the same if I use volume measurements?
Often, yes - but not always. Flour and other ingredients can weigh differently from one cup to the next depending on how they are filled or packed, and even humidity can make a difference. That is why I recommend using a scale when you can. These loaves are easy to make, but their ratios are precise. Baking ingredients are expensive, and there is nothing more frustrating than a loaf that does not turn out as expected. Volume measurements are included for convenience, but weighing gives you the closest match to the recipe I tested.
Can I make this recipe gluten-free?
I have not tested this recipe with gluten-free flour, so I cannot guarantee the same texture, rise, or structure. If you would like to experiment, a cup-for-cup (1:1) gluten-free baking blend intended to replace all-purpose flour is the best place to start. Results may differ from the recipe as written.
More donut loaves to try
- Prep
- 25 min
- Bake
- 55-90 min
- Total
- About 2 hr 45 min, including cooling and glaze setting
- Yield
- One 9x5-inch loaf
Measurement note
For the closest match to the recipe I tested, use grams. Volume measurements are included for convenience, but cups can vary, so I cannot guarantee the exact same result when measuring by volume.
Ingredients
Classic Streusel
- 115 g all-purpose flour115 g (about 3/4 cup + 3 tablespoons + 1 teaspoon) all-purpose flour
- 80 g granulated sugar80 g (about 6 tablespoons + 1 1/2 teaspoons) granulated sugar
- 1/2 teaspoon fine sea salt1/2 teaspoon fine sea salt
- 85 g cold butter, cubed85 g (about 6 tablespoons) cold butter, cubed
- 1/2 teaspoon vanilla bean paste1/2 teaspoon vanilla bean paste
Lemon Raspberry Old-Fashioned Donut Loaf
- 260 g all-purpose flour260 g (about 2 cups + 3 tablespoons) all-purpose flour
- 15 g cornstarch15 g (about 2 tablespoons + 1/2 teaspoon) cornstarch
- 1 3/4 teaspoons baking powder1 3/4 teaspoons baking powder
- 1/4 teaspoon baking soda1/4 teaspoon baking soda
- 3/4 teaspoon fine sea salt3/4 teaspoon fine sea salt
- 1/4 teaspoon ground nutmeg1/4 teaspoon ground nutmeg
- 150 g granulated sugar150 g (about 3/4 cup) granulated sugar
- 70 g light brown sugar, packed70 g (about 1/3 cup) light brown sugar, packed
- 120 g neutral oil120 g (about 1/2 cup + 2 teaspoons) neutral oil
- 200 g plain unsweetened yogurt, room temperature200 g (about 3/4 cup + 1 tablespoon) plain unsweetened yogurt, room temperature
- 115 g milk, room temperature115 g (about 7 tablespoons + 2 teaspoons) milk, room temperature
- 20 g fresh lemon juice20 g (about 1 tablespoon + 1 1/4 teaspoons) fresh lemon juice
- 1 tablespoon finely grated lemon zest1 tablespoon finely grated lemon zest
- 1 tablespoon vanilla bean paste1 tablespoon vanilla bean paste
- 3/4 teaspoon lemon emulsion (or lemon extract)3/4 teaspoon lemon emulsion (or lemon extract)
- 145 g firm fresh raspberries145 g (about 1 cup + 3 tablespoons) firm fresh raspberries
Before Baking
- Coarse sanding sugar, for sprinklingCoarse sanding sugar, for sprinkling
Vanilla Crackle Glaze
- 250 g powdered sugar, sifted250 g (about 2 cups + 1 tablespoon) powdered sugar, sifted
- 60 g milk60 g (about 1/4 cup) milk
- 1 teaspoon vanilla bean paste1 teaspoon vanilla bean paste
- Pinch fine sea saltPinch fine sea salt
Pan used
I personally prefer a light-colored aluminum pan for these loaves. Here is the one I use. Not sponsored. I don't earn a commission from this link.
Glass holds heat longer, so the edges can overbake before the center is done. If you use glass, loosely tent the loaf with foil early, as soon as the top starts to brown. The foil helps protect the top, but it does not stop the sides or bottom from baking too quickly.
Removing the parchment
Carefully lift the loaf onto a wire rack and remove the parchment from underneath. I carefully flip the loaf onto its side, then turn it upside down onto my forearm so I can peel away the parchment without damaging the loaf.
Instructions
- 1Preheat the oven to 350°F (175°C). Grease a standard 9x5-inch loaf pan and fully line it with parchment paper.
- 2Make the streusel. In a medium bowl, whisk together the flour, sugar, and salt. Add the cold cubed butter and vanilla bean paste. Work the mixture together with your fingertips until fine crumbs and larger buttery clusters form. Refrigerate while preparing the batter.
- 3Add the granulated sugar, brown sugar, and lemon zest to a large mixing bowl. Rub the zest into the sugars with your fingertips until the mixture is very fragrant.
- 4Add the oil, yogurt, milk, lemon juice, vanilla bean paste, and lemon emulsion. Whisk until smooth.
- 5Add the flour, cornstarch, baking powder, baking soda, salt, and nutmeg. Mix just until almost combined.
- 6Add the fresh raspberries and gently fold until the batter is just combined and the berries are evenly distributed. Avoid overmixing or intentionally breaking up the raspberries.
- 7Spread just under half of the batter into the prepared loaf pan. Scatter approximately half of the chilled streusel evenly over the batter.
- 8Add the remaining batter and gently spread it over the streusel, stopping when the pan is just over two-thirds full and never filling it more than three-quarters full. Reserve any excess batter for muffins or mini loaves.
- 9Top with the remaining streusel, keeping the crumbs loose and clustered. Do not press down.
- 10Sprinkle generously with coarse sanding sugar.
- 11Bake for 55-90 minutes. Check the surface around 45 minutes and tent loosely with foil if it is sufficiently browned. A browned, set-looking surface does not indicate that the center is finished. Once tented, make sure to keep the oven door closed instead of checking frequently because every opening releases heat and prolongs the bake. My smaller oven bakes more quickly, while yours may need closer to the full 90 minutes.
- 12
Before you take the loaf out
Baking time is a guide, not a deadline.
Check the center: Insert a skewer or toothpick into the cake in the center, avoiding raspberries and the streusel seam.
Ready to come out: The tester comes out clean or with moist crumbs. No wet batter.
Keep baking: Thick, paste-like batter: bake 3-5 minutes more. Wet batter: bake 7-10 minutes more. Then test the center again.
The 205-210°F (96-99°C) range is an extra check. Batter on the tester still means keep baking, even at that temperature. My photographed loaf reached about 210°F (99°C) in the center.
An underbaked center can collapse as the loaf cools.
- 13Cool in the pan for 20 minutes, then lift the loaf out using the parchment and move it to a wire rack. Let it cool until warm but no longer hot.
- 14For the glaze, whisk the powdered sugar, milk, vanilla bean paste, and salt until smooth.
- 15Pour the vanilla bean glaze generously over the warm loaf once it no longer feels hot, allowing it to run naturally down the sides.
- 16Let the glaze set completely before slicing.
Meet the baker
Angela Heckler
Angela Heckler is the recipe developer, baker, and photographer behind Obsessed Cakes. Her Old-Fashioned Donut Loaf series is a growing collection of cake-donut-inspired loaves with soft, deeply moist crumbs, buttery streusel, and crackly glaze. Angela develops and tests every recipe in her Arizona kitchen. Follow Obsessed Cakes on Instagram, TikTok, and YouTube.
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