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Lemon Raspberry Cardamom Quick Bread

The unexpected warm and spicy taste of cardamom mixes wonderfully well with the brightness and freshness of the lemon and raspberry in this utterly delicious recipe for Lemon Raspberry Cardamom Quick Bread.
A loaf of lemon raspberry cardamom quick bread on a pretty blue plate on a pink polka dot table cloth.

What’s bright and tangy and a faint wisp of citrusy cardamom? You guessed it! Lemon Raspberry Cardamom Quick Bread! That’s what!

This delicious quick bread recipe is perfect for springtime and comes together in no time…hence the name quick bread!

Slice this bread up for a delightful breakfast treat or maybe as an afternoon break with a nice cup of tea.

Either way, you’ll be delighted by the taste this flavorful combination of ingredients brings to the table.

A vertical closeup image of lemon raspberry quick bread with lemon slices and fresh raspberries.

*Disclaimer – This recipe was originally published in 2014. I’m working hard to update all my older recipes with recipe cards and additional recipe information, but getting to all of them will take time.

Please bear with me.

In the meantime, let me assure you that this recipe is still a winner and one I’m sure you’ll be well pleased with when you make it at home.

Yield: 2 loaves     Prep Time: 10 minutes     Bake Time: 60 minutes

3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 tablespoons lemon zest (2 lemons)
2 1/2 teaspoons cardamom
1 tablespoon poppy seeds
1 1/2 sticks butter, softened to room temperature
1 1/2 cups granulated sugar
5 eggs at room temperature
3 teaspoons pure vanilla extract
1 cup frozen raspberries, thawed or 1 cup fresh
Lemon Glaze:
4 tablespoons fresh lemon juice (2 lemons)
3 tablespoons granulated sugar

-Preheat oven to 350 degrees.
-In a large bowl, whisk together the flour, baking powder, salt, lemon zest, cardamom and poppy seeds.
-In a separate large bowl, using an electric mixer or stand mixer, cream together the butter and sugar until light and fluffy.
-Add in the eggs and vanilla and mix until thoroughly incorporated.
-Turn the mixer to low and add the flour mixture into the creamed mixture in thirds, being careful not to over mix.
-Using a spatula, gently fold in the raspberries.
-Divide the batter equally between two loaf pans that have been liberally sprayed with non-stick baking spray.
-Bake in a preheated oven for 60 minutes or until the bread is golden brown and a toothpick inserted in the middle comes out clean.
-Remove to a wire rack to cool.
-Meanwhile, in a small microwave-safe bowl, heat the lemon juice and sugar until the sugar is completely dissolved.
-Brush the tops of the warm loaves equally with the lemon juice and sugar mixture.
-Remove the loaves from the pans and allow to cool completely on the wire rack.
-Serve warm or cool.

I think an amazing accompaniment to this delicious Lemon Raspberry Quick Bread with Cardamom would be a lovely scoop (maybe two) of luscious lemon sorbet…be still my heart!

A direct overhead photo of a loaf of sliced lemon raspberry bread on a blue platter with lemon slices and fresh raspberries on the platter.

I do believe that lemons are one of my favorite ingredients to cook and bake with.

For a few examples of some of the other lemon recipes I’ve shared over the years, please click on the following recipe titles for;

Thank you so much for visiting me here today in my Kudos Kitchen!

I hope you’ve enjoyed today’s easy and sweet quick bread recipe as much as I’ve enjoyed bringing it to you.

Closeup vertical photo of a sliced lemon raspberry cardamom quick bread with title text graphic overlay.

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Kudos Kitchen by Renée ~ Cooking up artistically delicious family-friendly dishes from my Kudos Kitchen to yours!

Until we eat again, I hope you have a delicious day!

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