Raspberry Lemon Loaf
A delightful blend of tart raspberries and zesty lemon in a moist loaf, perfect for breakfast, snacks, or dessert.
Ingredients
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 2 large eggs
- 2 tablespoons lemon juice
- Zest of 1 lemon Use a microplane for fine zest.
Dry Ingredients
- 1 cup all-purpose flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Add-ins
- 1 cup fresh raspberries Gently fold in and avoid overmixing.
Instructions
Preparation
- Preheat the Oven: Start by preheating your oven to 350°F (175°C).
- Prepare Your Baking Pan: Grease a loaf pan with butter or line it with parchment paper.
- Mix the Dry Ingredients: In a medium bowl, combine the flour, baking powder, and salt. Set aside.
- Cream the Butter and Sugar: In a large bowl, beat together the softened butter and sugar until light and fluffy for 3-4 minutes.
- Incorporate the Eggs: Add eggs one at a time, mixing well after each addition.
- Add Lemon Juice and Zest: Stir in the lemon juice and zest.
- Combine Wet and Dry Ingredients: Gradually add the flour mixture to the butter mixture, alternating with the milk. Stir until just combined.
- Fold in the Raspberries: Gently fold in the raspberries without overmixing.
- Pour into the Pan: Transfer the batter into your prepared loaf pan.
- Bake: Place in the preheated oven and bake for 50-60 minutes, or until a toothpick comes out clean.
- Cool: Allow the loaf to cool in the pan for 10 minutes before transferring it to a wire rack.
- Slice and Serve: Once cool, slice and enjoy.
Notes
To keep it fresh, store in an airtight container for up to three days or freeze tightly wrapped for up to three months. Avoid overpicking raspberries, and consider variations like nuts or cream cheese swirl.