Raspberry Lemon Loaf

Raspberry Lemon Loaf

Raspberry Lemon Loaf is a delightful combination of tangy lemon and sweet raspberries in a moist, tender loaf cake. This easy-to-make dessert is perfect for afternoon tea, brunch, or as a light and refreshing treat after a meal.

The zesty lemon flavor pairs beautifully with the juicy raspberries, creating a balanced and flavorful cake that’s both visually appealing and delicious. With a touch of lemon glaze on top, this loaf is sure to become a favorite in your recipe collection.

Ingredients:

For the Loaf:

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup sour cream
• 1/4 cup lemon juice (about 1 lemon)
• 1 teaspoon lemon zest (from about 1 lemon)
• 1 cup fresh raspberries (or frozen, thawed and drained)

For the Lemon Glaze:

• 1/2 cup powdered sugar
• 2 tablespoons lemon juice (about 1 lemon)

How to Make:

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.

Prepare the Dry Ingredients: In a medium bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. Set aside.

Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter with an electric mixer on medium speed until creamy and smooth. Gradually add the granulated sugar and continue to beat until the mixture is light and fluffy.

Add the Eggs: Add the eggs one at a time, beating well after each addition. Mix in the lemon zest.

Combine Wet and Dry Ingredients: Add the sour cream and lemon juice to the butter mixture and mix until combined. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can make the loaf dense.

Fold in the Raspberries: Gently fold the raspberries into the batter. If using frozen raspberries, toss them in a little flour before folding them in to prevent them from sinking to the bottom of the loaf.

Bake the Loaf: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean. If the loaf is browning too quickly, you can cover it loosely with aluminum foil for the last 10-15 minutes of baking.

Cool the Loaf: Allow the loaf to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Prepare the Lemon Glaze: In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Drizzle the glaze over the cooled loaf, allowing it to set before slicing.

Chef’s Note: For a burst of extra flavor, consider adding a teaspoon of vanilla extract to the batter or mixing in a handful of chopped nuts, such as almonds or walnuts. If fresh raspberries are not available, you can substitute with other berries like blueberries or blackberries. The loaf can be stored in an airtight container at room temperature for up to 4 days or frozen for up to 2 months. If freezing, wrap the loaf tightly in plastic wrap and aluminum foil to prevent freezer burn.

Nutrition Info: (Note: Nutritional values are approximate and based on a serving size of 1 slice, assuming 12 slices per loaf.)

• Calories: 240 per slice
• Total Fat: 12g
• Saturated Fat: 7g
• Cholesterol: 60mg
• Sodium: 150mg
• Total Carbohydrates: 31g
• Dietary Fiber: 1g
• Sugars: 21g
• Protein: 3g

Raspberry Lemon Loaf is a bright and refreshing cake that combines the tartness of lemon with the sweet, juicy flavor of raspberries. This delicious loaf is perfect for any occasion and adds a burst of flavor to your baking repertoire. Enjoy this delightful treat with a cup of tea or coffee for a perfect snack or dessert!

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