Description
A delightful Raspberry Lemon Loaf that combines the tartness of lemons with the sweetness of raspberries, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 cup fresh raspberries (or frozen, thawed and drained)
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9×5-inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream together the sugar and butter until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- In a separate bowl, combine the buttermilk, lemon zest, and lemon juice.
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk mixture, starting and ending with the flour mixture. Mix until just combined.
- Gently fold in the raspberries, being careful not to break them.
- Pour the batter into the prepared loaf pan and smooth the top.
- 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.
Notes
- For a sweeter loaf, drizzle a lemon glaze made from powdered sugar and lemon juice over the cooled loaf.
- Try substituting blueberries for raspberries for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 15g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Raspberry Lemon Loaf, Lemon Loaf, Raspberry Dessert