LEMON RASPBERRY LOAF

Easy recipe with basic ingredients. Moist & Delicious!

Cream together butter, sugar and 1 egg until light and fluffy.

Add in second egg and beat until well combined.

Blend in milk and stir just until combined.

In a separate bowl, stir together flour, baking soda, salt and lemon zest.

Add dry ingredients to butter mixture and stir with as few strokes as possible.

Gently fold in the raspberries.

Turn into greased loaf pan and bake in 350°F oven for 50-55 minutes.

Glaze: Mash raspberries then strain through a sieve.

This will remove the seeds and you will add it to your glaze.

To the purée, whisk in lemon juice powdered sugar and lemon zest.

Coarsely chop a few more raspberries and stir into the glaze.

Pour over the cooled loaf. Let set for 30-60 minutes and enjoy!

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