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Lemon Raspberry Loaf: 1 Amazing Recipe

Lemon Raspberry Loaf
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A delightful and easy-to-make lemon raspberry loaf that’s perfect for a simple baking project or a refreshing summer dessert. This recipe is a collaboration between Amelia and Jacob, designed for both planners and creatives.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1/4 cup milk
  • 1 tablespoon lemon zest
  • 1/4 cup fresh lemon juice
  • 1 cup fresh raspberries, gently mashed

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking powder, and salt.
  3. In a large bowl, cream together the sugar and softened butter until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the milk, lemon zest, and lemon juice.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. Gently fold in the mashed raspberries.
  7. Pour the batter into the prepared loaf pan and spread evenly.
  8. Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

  • For an extra burst of lemon flavor, you can drizzle a simple glaze over the cooled loaf. Mix 1/2 cup powdered sugar with 1-2 tablespoons of lemon juice until smooth, then drizzle over the loaf.
  • If you don’t have fresh raspberries, frozen raspberries can be used, but be sure to thaw them and drain any excess liquid before adding to the batter.
  • This loaf is best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://tasteportfolio.com/lemon-raspberry-loaf-recipe/