Description
This Raspberry Lemon Loaf is a delightful, moist cake combining the fresh tartness of raspberries and lemon with a tender crumb. Perfect for breakfast, dessert, or an afternoon treat, it features a balance of sweet and tangy flavors baked to golden perfection in a loaf pan.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
Fruit
- 1 cup fresh raspberries
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a loaf pan thoroughly to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning.
- Cream Butter and Sugar: In a separate large bowl, use a mixer to cream the softened unsalted butter with granulated sugar until the mixture is light and fluffy, which creates a tender texture.
- Add Wet Ingredients: Beat in the eggs one at a time, followed by the vanilla extract, fresh lemon juice, and lemon zest, ensuring a smooth and well combined mixture.
- Combine Mixtures: Gradually add the dry ingredients to the wet mixture, mixing just until incorporated to avoid overworking the batter.
- Fold in Raspberries: Gently fold fresh raspberries into the batter to evenly distribute the fruit without crushing them.
- Pour and Bake: Pour the completed batter into the greased loaf pan, smoothing the top. Bake in the preheated oven for 55-60 minutes or until a toothpick inserted into the center comes out clean.
- Cool Down: Allow the loaf to cool in the pan for 10 minutes to set, then transfer it onto a wire rack to cool completely before slicing and serving.
Notes
- Fresh raspberries provide the best flavor and texture, but frozen can be used if thawed and drained.
- For extra lemon flavor, consider adding a simple lemon glaze made of powdered sugar and lemon juice once the loaf is cooled.
- Do not over-mix the batter after adding flour to keep the loaf tender.
- Make sure the butter is softened to room temperature for optimal creaming with sugar.
