Description
This Raspberry Lemon Loaf is a deliciously moist cake with a tangy lemon flavor and sweet raspberries.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 1/2 cup buttermilk
- 1 cup fresh raspberries
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a bowl, mix together the flour, baking powder, baking soda, and salt.
- In another bowl, cream the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the lemon juice and zest.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk.
- Fold in the raspberries gently.
- Pour the batter into the prepared loaf pan and bake for 50-60 minutes.
- Let cool before serving.
Notes
- For best results, use fresh raspberries.
- Store leftovers in an airtight container for up to three days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg