Description
A delightful raspberry lemon loaf topped with a creamy glaze.
Ingredients
Scale
- 1 cup fresh raspberries
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1/4 cup lemon juice
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs, vanilla extract, lemon zest, and lemon juice. Mix well.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Gently fold in the raspberries.
- Pour the batter into a greased loaf pan.
- Bake for 50-60 minutes or until a toothpick comes out clean.
- Allow to cool before glazing.
Notes
- Use fresh raspberries for best flavor.
- Let the loaf cool completely before adding the glaze.
- Store leftovers in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Raspberry Lemon Loaf, Creamy Glaze, Dessert, Baking