This raspberry lemon loaf is bursting with recent raspberries and drizzled with a candy lemon glaze. Excellent for breakfast or dessert—with simply quarter-hour of prep!
Why You may Love It
- Simple: Simply quarter-hour of prep, easy substances, and some simple steps. Identical to my blueberry lemon bread.
- Freezer-Pleasant: This raspberry lemon loaf is nice for meal prep or making forward. Freeze it with out the glaze—both complete, minimize in half, or sliced into particular person items.
- Loaded with Recent Taste: Made with 5 oz of recent raspberries, plus the juice and zest of an entire lemon. The recent lemon glaze on high makes it even higher. You may additionally like my raspberry lemon bundt cake and raspberry brownies.
Tips on how to Make Raspberry Lemon Loaf (Step-by-Step Photographs)
- That is only a fast overview (with images)—discover the total recipe with precise measurements within the recipe card under. I’m so excited so that you can strive it!
- First up: collect all of your substances. Right here’s a photograph with the whole lot you’ll want:
- Begin by preheating the oven to 375°F and greasing and lining an 8×4-inch loaf pan.
- Dry substances: In a medium bowl, sift collectively 2 cups of flour, and baking powder. I like to make use of salted butter, however when you’re utilizing unsalted, add about ½ teaspoon of salt to the dry substances.
- Moist substances: In a big bowl, beat the softened butter till clean, then add the sugar and maintain mixing till it appears mild and fluffy—it received’t get fully creamy due to the sugar texture, and that’s completely high quality. Subsequent, combine within the lemon juice, lemon zest, crushed egg, vanilla, and milk, stirring simply till the whole lot comes collectively (no overmixing!).
- Mix: Then, gently fold within the dry substances into moist substances with a spatula.
- Add berries: I prefer to toss raspberries with a tablespoon of flour earlier than folding them into the batter in order that they don’t all sink to the underside whereas baking. Some or a lot of them will break. For those who don’t love that, you’ll be able to freeze the berries upfront and fold them in frozen.
- Bake: Pour the whole lot into the ready 8×4 loaf pan, and clean the highest. Bake at 375°F for about 40–45 minutes—your kitchen will scent superb!
- Make the icing: As soon as the loaf cools, whip up a easy icing by stirring powdered sugar and milk collectively. I like a thicker icing, however you’ll be able to skinny it out with further milk a teaspoon at a time in order for you.
- Beautify: Drizzle it over the loaf (I like to make use of a piping bag to get skinny and even strains). I like to brighten the loaf with recent raspberries and some mint leaves on high.
Ideas for Success
- Freeze the raspberries earlier than folding them into the batter to assist them maintain their form.
- Measure flour correctly: Aerate or sift the flour first, spoon it into your measuring cup, and stage it off—don’t scoop straight from the bag otherwise you’ll find yourself with an excessive amount of flour and a dry loaf.
- Don’t overmix: Gently fold the dry substances into the moist to maintain the loaf mild and tender.
- Cool earlier than glazing: Let the loaf cool fully so the glaze units properly as an alternative of melting.
Storage Directions
- Room Temperature: Retailer lined at room temp for as much as 2 days. I prefer to maintain it in an hermetic container to maintain it moist.
- Fridge: For longer storage (as much as 5 days), refrigerate it. Let it come to room temperature earlier than serving.
- Freezer: You possibly can freeze the loaf (unglazed is greatest) for as much as 2 months. Wrap it complete (or minimize in half) tightly in plastic wrap and place it in a freezer bag. Thaw in a single day within the fridge, then convey to room temp earlier than glazing and serving.
Extra Raspberry Desserts
- Raspberry Lemon Cake
- Raspberry Brownies
- Raspberry Cheesecake
- Flourless Chocolate Cake with Raspberries
Raspberry Lemon Loaf
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This raspberry lemon loaf is bursting with recent raspberries and drizzled with a candy lemon glaze. Excellent for breakfast or dessert—with simply quarter-hour of prep!
Servings 8
Energy 351kcal
Elements
Loaf:
- 4 oz salted butter (½ cup). Word: I like utilizing salted butter, if utilizing unsalted add ½ teaspoon of salt.
- ¾ cups granulated sugar
- 3 tablespoons lemon juice (about one lemon)
- 1 tablespoon lemon zest (about one lemon)
- 1 giant egg crushed
- 1 teaspoon vanilla extract
- ½ cup complete milk
- 2 cups all-purpose flour + 1 tablespoon for coating raspberries
- 2 ½ teaspoons baking powder
- 6 oz recent raspberries
Icing:
- ½ cup powdered sugar
- 1 tablespoon milk as wanted
Garnish:
- handful of recent raspberries
- Mint leaves
Directions
Make the raspberry lemon loaf
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Preheat the oven to 375 F. Grease and line an 8”x4” loaf pan with parchment paper.
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In a medium bowl sift 2 cups of flour, baking powder, and salt if wanted.
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In a big bowl, add the butter and beat till clean and creamy.
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Add the sugar and beat till it’s totally included and turns into mild and fluffy. Word that it’s going to not look creamy; you’ll nonetheless see the feel of the sugar.
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Add the lemon juice, lemon zest, egg, vanilla extract and milk and blend till totally included. Don’t overmix.
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Add the dry substances and fold into the moist combination utilizing a spatula.
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Coat the raspberries with one tablespoon of flour and fold into the batter utilizing a spatula.
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Pour the batter into the ready pan and unfold evenly.
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Bake at 375 F for 40-45 minutes. Let cool.
Make the icing
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Combine ½ cup of sugar and 1 tablespoon of milk for a thick icing. Add extra milk in order for you a thinner consistency, including 1 teaspoon at a time.
Beautify
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Drizzle the icing on the cooled raspberry lemon loaf. I exploit a piping again to get skinny and even strains.
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Beautify as desired. I used recent raspberries, lemon zest and mint leaves.
Notes
- Raspberries: Once you combine the berries into the batter, they may break. If you do not need them to interrupt, freeze the berries beforehand.
- If the loaf begins browning an excessive amount of on high, loosely tent it with aluminum foil towards the top of the baking time.
- Baking pans you should use: I used an 8×4-inch loaf pan, however it’s also possible to bake this raspberry lemon loaf in a barely bigger 9×5-inch pan—simply cut back the baking time a bit, for the reason that batter will unfold out extra within the bigger pan.
- Lemon drizzle: Be sure the loaf is totally cool earlier than drizzling it with lemon glaze or the glaze will soften or slide off.
- Storage suggestions: Retailer in an hermetic container at room temperature for 2-3 days (with out the ornamental berries), or within the fridge for as much as 1 week.
Vitamin
Energy: 351kcal | Carbohydrates: 54g | Protein: 5g | Fats: 13g | Saturated Fats: 8g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 3g | Trans Fats: 0.5g | Ldl cholesterol: 56mg | Sodium: 240mg | Potassium: 112mg | Fiber: 2g | Sugar: 28g | Vitamin A: 423IU | Vitamin C: 9mg | Calcium: 113mg | Iron: 2mg
