Description
Fresh lemon raspberry loaf brings summer sunshine right to your kitchen table! Baked with simple ingredients and a zesty twist, this delightful treat serves up pure comfort with each tender slice.
Ingredients
Scale
Primary Ingredients:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 large eggs
- ½ cup unsalted butter, softened
- 1 cup fresh raspberries
Liquid Ingredients:
- ½ cup milk
- 1 lemon, zested and juiced
Dry and Seasoning Ingredients:
- 1 teaspoon baking powder
- ½ teaspoon salt
Instructions
- Heat the oven to 350°F (175°C). Prepare a standard loaf pan by lightly greasing and dusting with flour.
- Combine 1 ½ cups flour, 1 teaspoon baking powder, and ½ teaspoon salt in a medium mixing bowl. Whisk thoroughly to blend dry ingredients evenly.
- In a separate large bowl, cream ½ cup softened unsalted butter with 1 cup granulated sugar until the mixture becomes pale and airy.
- Add 2 large eggs to the butter mixture, beating each one completely before adding the next. Pour in ½ cup milk and freshly squeezed lemon juice.
- Gradually incorporate the dry flour mixture into the wet ingredients. Stir gently until ingredients are just combined, taking care not to overmix the batter.
- Carefully fold in fresh lemon zest and 1 cup raspberries, distributing them gently throughout the batter to prevent crushing.
- Transfer the batter into the prepared loaf pan, spreading it evenly with a spatula.
- Bake for 50-55 minutes, checking doneness by inserting a toothpick into the center – it should emerge clean when the loaf is fully cooked.
- Remove from the oven and allow the loaf to rest in the pan for 10 minutes. Then transfer to a wire rack to cool completely before slicing.
Notes
- Always use room temperature butter and eggs for the smoothest, most even batter consistency.
- Toss fresh raspberries in a little flour before folding into the batter to prevent them from sinking to the bottom of the loaf.
- Check your loaf at 40 minutes since oven temperatures can vary, and prevent over-browning by covering with aluminum foil if the top gets too dark.
- For a gluten-free version, swap the all-purpose flour with a 1:1 gluten-free baking blend to keep the same tender texture.
- Prep Time: 15 minutes
- Cook Time: 45-55 minutes
- Category: Breads
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 230 kcal
- Sugar: 15 g
- Sodium: 140 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.2 g
- Carbohydrates: 32 g
- Fiber: 1.5 g
- Protein: 4 g
- Cholesterol: 50 mg