Lemon Raspberry Loaf

Moist and brightly flavoured with lemon, this Lemon Raspberry Loaf features a raspberry glaze that pairs perfectly with the loaf. Enjoy it with a cup of tea.

this recipe!

This Lemon Raspberry Loaf is delicious plain, but the glaze is absolutely a must!. Puréed raspberries, pressed through a sieve heighten the flavour in the glaze. You won’t want to miss it!

Do you love raspberries! Awesome! You will want to check out my Raspberry Oatmeal Muffins.

YOU’LL LOVE THIS

• no fancy equipment! You can make this recipe entirely by hand with no mixer.
• basic pantry ingredients
• brightly flavoured with fresh lemon juice, bursting with raspberries both in the loaf and the icing.

INGREDIENTS & SUBSTITUTIONS

(full ingredients list and instructions below on the recipe card)

• Lemon – fresh is a must for this recipe. It’s need for both the zest and the juice.
• Raspberries – fresh is best or you can also use frozen. Add them to the batter frozen.
• Bring butter and eggs to room temperature 30 to 60 minutes before baking.
• I used 1% milk in this recipe and it turned out beautifully. You can also use 2% or whole milk.
• It’s a good time to double check your best before date on your baking powder for this recipe!

INSTRUCTIONS

In a large mixing bowl, cream together butter, sugar and 1 egg until light and fluffy.

Beat in second egg and beat until well combined.

Blend in milk and stir just until combined.

In a medium-sized mixing bowl, stir together flour, baking powder, salt and lemon zest.

Pour the flour mixture over the butter mixture and stir only to moisten using as few strokes as possible.

Carefully fold in the raspberries.

Turn into greased loaf pan and bake in 350°F oven for 50 to 55 minutes or until cake tester inserted into the centre comes out clean.

Cool in pan for 5 minutes, then turn out onto wire cooling rack.\

FOR THE GLAZE: Mash 10 raspberries with a fork. You should end up with approximately 2 tbsp. of mashed raspberries.

Alternatively, you can purée the raspberries in a small food processor.

Strain the purée through a sieve, pressing with the back of a spoon.

To the purée, whisk together the powdered sugar, lemon juice and 1 tbsp. lemon zest (approximately 1/2 lemon).

If mixture is too think, add a bit more powdered sugar. If it’s too thick, add a bit of lemon juice.

Coarsely chop three to four reserved raspberries and stir into the glaze. This will add delicious small bit of raspberries throughout the glaze for even more flavour!

Place a sheet of parchment paper under the cooling rack for easy clean up.

Drizzle glaze over top of loaf. Repeat with second layer until all of the glaze has been used.

Cool 30 to 60 minutes before slicing. Enjoy!

STORAGE AND FREEZING

Wrap the loaf loosely in plastic wrap and store for up to three days.

You can also freeze this loaf by freezing the loaf plain without the glaze. Wrap the loaf in two layers of plastic and a layer of foil. The loaf will keep in the freezer for up to one month. Thaw completely at room temperature. Make the glaze and drizzle on thawed loaf.

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