Description
This Raspberry Lemon Loaf is the perfect blend of sweet and tart, with a soft and fluffy texture. Topped with a zesty lemon glaze and fresh raspberries, it’s a delightful treat for any occasion
Ingredients
Scale
- For the Raspberry Lemon Loaf:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- Zest of 1 lemon
- 1/4 cup fresh lemon juice
- 1/2 cup sour cream or plain yogurt
- 1 cup fresh or frozen raspberries (if frozen, do not thaw)
For the Raspberry Lemon Icing:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon raspberry puree (from fresh or frozen raspberries)
- Lemon zest, for garnish
Instructions
- Prepare the Raspberry Lemon Loaf: Preheat the oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well after each addition.
- Mix in the lemon zest, lemon juice, and sour cream until combined.
- Gradually fold in the dry ingredients until just combined. Gently fold in the raspberries, being careful not to overmix.
- Pour the batter into the prepared loaf pan, spreading it evenly.
- Bake: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Allow the loaf to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Prepare the Raspberry Lemon Icing: In a small bowl, whisk together the powdered sugar, lemon juice, and raspberry puree until smooth. Adjust consistency by adding more powdered sugar (for thicker icing) or lemon juice (for thinner icing).
- Glaze the Loaf: Once the loaf is completely cooled, drizzle the icing over the top. Sprinkle with lemon zest for extra flavor and presentation.
- Serve: Slice and enjoy the tangy, fruity goodness!
Notes
- If using frozen raspberries, avoid thawing them to prevent them from sinking into the batter.
- You can adjust the thickness of the icing depending on your preference.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 27g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 60mg