Name: Lemon Raspberry Loaf (Standard)
Prep time: 24 min
Cook time: 36 min
Total time: 1 h
Yield: 10-12 slices
Cuisine: American
Ingredients: 2 cups All-Purpose Flour; 1 teaspoon Baking Powder; 1/2 teaspoon Baking Soda; 1/4 teaspoon Salt; 1 cup Unsalted Butter-softened; 1 1/2 cups Granulated Sugar; 2 Large Eggs; 1/4 cup Lemon Juice-freshly squeezed; 1 tablespoon Lemon Zest; 1 teaspoon Vanilla Extract; 1 cup Raspberries-fresh or frozen; 1 cup Powdered Sugar; 2-3 tablespoons Lemon Juice

Recipe tier

A classic, moist loaf cake bursting with lemon and raspberry flavor. Perfect for breakfast, brunch, or a simple dessert.

Total 1h

Serves 10-12 slices

Steps 9

Ingredients 13

Dry Ingredients
2 cups 240 g All-Purpose Flour
1 teaspoon 5 mL Baking Powder
teaspoon 2.5 mL Baking Soda
teaspoon 1.25 mL Salt
Wet Ingredients
1 cup 227 g Unsalted Butter-softened
1 cups 300 g Granulated Sugar
2 2 Large Eggs
cup 60 mL Lemon Juice-freshly squeezed
1 tablespoon 15 mL Lemon Zest
1 teaspoon 5 mL Vanilla Extract
Fruit
1 cup 120 g Raspberries-fresh or frozen
Glaze
1 cup 120 g Powdered Sugar
2-3 tablespoons 30-45 mL Lemon Juice

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Equipment

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Instructions

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Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
In a medium bowl, whisk together the Dry Ingredients.
In a large bowl, cream together the Unsalted Butter and Granulated Sugar until light and fluffy.
Beat in the Large Eggs one at a time, then stir in the Lemon Juice, Lemon Zest, and Vanilla Extract.
Gradually add the Dry Ingredients to the Wet Ingredients, mixing until just combined. Do not overmix.
Gently fold in the Raspberries.
Pour batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
To make the Glaze, whisk together the Powdered Sugar and Lemon Juice until smooth. Drizzle over the cooled loaf.