Description
A delightful loaf bursting with fresh raspberry and zesty lemon flavors, perfect for any occasion.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- ½ teaspoon salt
- Zest of 1 lemon
- ¼ cup fresh lemon juice
- 1 cup fresh raspberries
- Powdered sugar (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare a 9×5-inch loaf pan by greasing it with butter or cooking spray.
- Cream the softened butter and granulated sugar together until light and fluffy.
- Add the eggs one by one, mixing well after each addition, then stir in the vanilla extract.
- Mix the flour, baking powder, and salt in a separate bowl.
- Combine the dry ingredients into the wet mixture gradually to avoid overmixing.
- Fold in the lemon zest and juice gently.
- Carefully fold in the raspberries.
- Transfer the batter into the prepared loaf pan.
- Bake for 55-65 minutes, or until a toothpick comes out clean.
- Cool in the pan for 10 minutes before transferring to a wire rack.
Notes
Serve with fresh whipped cream or toast slices for a delightful treat.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 10g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: raspberry lemon loaf, fruit bread, dessert recipe, summer treat, easy baking