Lemon Raspberry Loaf
Lemon Raspberry loaf is a delightful and flavorful treat that strikes the perfect balance between the tart zest of lemon and the natural sweetness of raspberries. It has a sweet raspberry and lemon glaze that puts the icing on the cake.
Servings: 10 slices
Calories: 259kcal
Ingredients
Lemon Raspberry Loaf
- ¾ cup granulated sugar
- ¼ cup unsalted butter melted
- 2 eggs
- 2 teaspoon lemon zest
- 5 tablespoons lemon juice
- ¼ cup sour cream
- ⅓ cup milk
- 1 ⅔ cup all purpose flour divided
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 cup fresh raspberries
Raspberry Lemon Glaze
- 2 tablespoons lemon juice + 3 raspberries
- 1 cup powdered sugar
Instructions
Lemon Raspberry Loaf
- Preheat the oven to 350°F and prepare the 9x5 loaf pan by lining it with parchment paper or using baking spray.
- In a large bowl, combine all but 2 tablespoons of the all-purpose flour, baking powder, and salt. Set aside.
- In a separate bowl, mix the unsalted butter with the granulated sugar until it is light and fluffy.
- Beat in the eggs next and mix in the lemon zest and juice.
- Stir in the sour cream until combined.
- Gently mix the dry ingredients with the wet ingredients. It is important not to over-mix the loaf batter.
- Combine the raspberries together with the two tablespoons of flour to coat the raspberries well.
- Gently stir the raspberries into the batter.
- Pour and spread the batter into the prepared loaf pan.
- Bake for 50 to 60 minutes or until the top of the loaf is golden brown and a toothpick entered into the center of the loaf comes out clean.
- Allow the loaf to cool completely before glazing.
Raspberry Lemon Glaze
- Add 3 raspberries to a small saucepan and add 1 tablespoon of lemon juice.
- Bring the berries to a low boil, usually only a minute or two, and smash the berries to release the juices.
- Strain the raspberry bits from the lemon juice.
- Combine the juice from the saucepan together with the remaining 1 tablespoon of lemon juice and stir the powdered sugar until it is smooth.
- Drizzle the raspberry lemon glaze over the completely cool lemon raspberry loaf by using a piping bottle or a spoon.
Notes
Mix the flour together with the berries to prevent the berries from sinking into the batter.
Nutrition
Serving: 1slice | Calories: 259kcal | Carbohydrates: 46g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 49mg | Sodium: 162mg | Potassium: 85mg | Fiber: 1g | Sugar: 28g | Vitamin A: 243IU | Vitamin C: 8mg | Calcium: 77mg | Iron: 1mg
