Lemon Raspberry Loaf
Even if you’re not a big baker, a loaf bread is an easy tasty, baked treat, anyone can make. When Spring arrives, taste buds seem to crave bright, zesty flavors. An easy to make, tasty Lemon Raspberry Loaf is a great way to welcome in the spring flavors.
Start by mixing the dry ingredients. Set aside.
Mix the “wet” ingredients in another bowl. Be sure the butter is softened, but not melted.
Mixing it all up
To keep it easy, a hand mixer works well . Start by creaming the butter and sugar. Next mix in the egg, sour cream (or Greek yogurt), lemon and lemon zest.
Use more or less zest depending on how much lemon flavor you like. I find that the zest of a medium lemon works just fine.
When it’s time to mix in the dry ingredients, pour a little bit in at a time and mix on low with the mixer. Or, you can just mix by hand with a spoon.
Once all of the flour mixture is incorporated, gently fold in the raspberries with a spoon. Don’t over mix. Then it’s time to pour into the loaf pan.
Ready for the oven! Cook about 50 minutes or until a toothpick comes out clean. Let cool for a few minutes in the pan. When it is cool enough to handle, remove from the pan and place on a wire rack. Completely cool before adding the drizzle.
The last, easy part is to make the drizzle. Simply mix powered sugar and freshly squeezed lemon juice into a small bowl. Whisk until the sugar is fully incorporated.
Drizzle the powered sugar mixture over the top of the loaf. Use the amount that you like. The drizzle will firm up a bit in the next few hours.
Sweet and Tangy Glaze
This will make far more glaze than you need. You may have to transfer platters if it looks like the loaf will stay too soggy on the bottom.
On this day, I took a few pieces of the loaf to our neighbors to try and they loved it. We hope you do too!
Lemon Raspberry Loaf
Ingredients
- 1 and 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup Greek yogurt or sour cream
- Zest of 1 lemon
- 1 tablespoon lemon juice
- 1 cup fresh raspberries
- 2 tablespoons Lemon
- 1 cup powdered sugar
Instructions
- Preheat oven to 350°F. Grease and flour a 9x5 inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, then stir in the Greek yogurt or sour cream, lemon zest, and lemon juice.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the raspberries.
- Pour the batter into the prepared loaf pan and spread it evenly.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before removing it to a wire rack to cool completely.
- For the topping, whisk the powdered sugar with lemon juice until you reach your desired consistency. Drizzle the glaze over the cooled bread. Enjoy!
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