Description
This delicious Raspberry Lemon Loaf is a perfect blend of sweet and tangy flavors, making it a delightful treat for any occasion.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 cup fresh raspberries
Instructions
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream the butter and sugar until light and fluffy.
- Add eggs, vanilla extract, lemon juice, and lemon zest to the butter mixture and mix well.
- Gradually incorporate the dry ingredients into the wet ingredients.
- Gently fold in the raspberries.
- Pour the batter into the prepared loaf pan.
- Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
- Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- For a stronger lemon flavor, add more lemon zest.
- This loaf can be frozen for up to 3 months.
- Serve with a dusting of powdered sugar on top for a pretty presentation.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg