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Honey Raspberry Lemon Loaf Recipe

Honey is a great, all natural sweetener and can easily replace processed sugar in your baking! This delicious Raspberry Lemon Breakfast Loaf is case in point. Sweetened with our wildflower honey, the resulting loaf is rich and moist, with the sweetness of the honey perfectly complementing the fresh raspberries. Whether to be enjoyed with company or with a cup of tea, we promise this recipe is sure to please!


1/2 cup butter, softened

3/4 cup Gees Bees Wildflower Honey (plus a little more for the glaze)

2 eggs

Half of ripe banana (mashed with fork)

Zest of one lemon

Juice of one lemon

1 tsp vanilla extract

1 1/2 cups all-purpose flour

1 1/2 tsp baking powder

Pinch of salt

1/2 cup full fat, plain greek yogurt

1 cup fresh raspberries


  1. Preheat your oven to 350 degrees, spray the loaf pan with cooking spray and line with baking paper.

  2. In the big bowl combine all of the wet ingredients, using electric mixer, mix until the batter is combined.

  3. Add the dry ingredients - flour, baking powder, salt. Mix just until combined.

  4. Stir in the raspberries

  5. Bake for 45-55 minutes, (laying the aluminum foil on top for the last 15 minutes of baking).

  6. Take out of the oven and wait until it cools down before removing from the pan.

  7. Transfer the loaf to a wire rack. Top it with a handful of fresh raspberries and drizzle with Gees Bees Wildflower Honey.


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