Description
A delightful Lemon Raspberry Loaf recipe perfect for a simple baking project or a refreshing summer dessert. This moist and flavorful loaf combines the bright zest of lemon with the sweet burst of raspberries.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup milk
- 1 lemon, zested and juiced
- 1 cup fresh raspberries
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a loaf pan.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the milk and lemon juice.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Gently fold in the lemon zest and raspberries.
- Pour the batter into the prepared loaf pan.
- Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
- Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- For an extra touch of lemon flavor, you can make a simple lemon glaze by mixing powdered sugar with a little lemon juice and drizzling it over the cooled loaf.
- If you don’t have fresh raspberries, you can use frozen ones. Just be sure to toss them with a tablespoon of flour before adding them to the batter to prevent them from sinking.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg