Description
Delightful raspberry lemon loaf dances with tangy citrus and sweet berry notes, creating a perfect balance of flavors. Moist crumb and zesty glaze invite you to savor this irresistible seasonal treat that brightens any moment.
Ingredients
Scale
Main Ingredients:
- 1 1/2 cups (360 ml) all-purpose flour
- 1 cup (150 g) fresh or frozen raspberries
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (115 g) unsalted butter, softened
- 1/2 cup (120 ml) sour cream or plain yogurt
Leavening and Seasoning:
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Zest of 1 lemon
Wet Ingredients and Extras:
- 2 large eggs
- 1/4 cup (60 ml) fresh lemon juice
- 1 cup (120 g) powdered sugar
- 2 tablespoons (30 ml) fresh lemon juice (for icing)
- 1 tablespoon (15 ml) raspberry puree (for icing)
- Lemon zest (for garnish)
Instructions
- Preheat oven to 350°F (175°C) and prepare a 9×5-inch loaf pan by greasing and lining with parchment paper, ensuring complete coverage for easy removal.
- Sift together flour, baking powder, baking soda, and salt in a medium mixing bowl, creating a uniform dry ingredient base.
- Using an electric mixer, cream butter and sugar until the mixture becomes pale and develops a light, fluffy texture, approximately 3-4 minutes.
- Incorporate eggs individually into the butter mixture, mixing thoroughly after each addition to maintain a smooth, consistent batter.
- Fold in lemon zest, lemon juice, and sour cream, stirring until ingredients are fully integrated and the batter appears glossy.
- Gently add dry ingredients to the wet mixture, stirring minimally to prevent overworking the batter, which can create a dense texture.
- Carefully fold raspberries into the batter, distributing them evenly without crushing or breaking the delicate fruit.
- Transfer batter to the prepared loaf pan, smoothing the top with a spatula to ensure even distribution and a uniform surface.
- Bake for 50-60 minutes, rotating the pan halfway through cooking to promote even browning. Test doneness by inserting a toothpick into the center—it should emerge clean.
- Allow loaf to rest in the pan for 10 minutes, then transfer to a wire rack for complete cooling.
- Prepare glaze by whisking powdered sugar with lemon juice and raspberry puree until achieving a smooth, pourable consistency.
- Once loaf has cooled completely, drizzle glaze over the top, allowing it to naturally cascade down the sides.
- Garnish with additional lemon zest for a vibrant, aromatic finish and serve at room temperature.
Notes
- Fold raspberries delicately to prevent color bleeding and maintain whole berry integrity throughout the batter.
- Use room temperature eggs and butter for smoother, more even cake texture and optimal rising.
- Pat raspberries dry before adding to prevent excess liquid from affecting loaf’s consistency.
- Substitute all-purpose flour with gluten-free blend and add xanthan gum for similar structural support.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 238 kcal
- Sugar: 20 g
- Sodium: 125 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.1 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 55 mg