Description
This Lemon Raspberry Loaf is soft, moist, and packed with fresh lemon flavor and juicy raspberries, then finished with a sweet lemon glaze.
Ingredients
1/2 cup (108 ml) sunflower oil, canola oil, or grapeseed oil
3/4 cup (150 g) white sugar
3 eggs
1 1/2 Tbsp lemon zest
2 Tbsp lemon juice
1/2 cup (125 ml) milk of choice
1 teaspoon vanilla extract
1 3/4 cup + 2 Tbsp (235 g) all-purpose flour
1 1/4 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cup raspberries (frozen or fresh) tossed in 2 Tbsp flour
Lemon Glaze:
1 cup (120 g) powdered sugar (icing sugar)
1 1/2 Tbsp lemon juice
1 tsp lemon zest
2 tsp milk of choice
Instructions
1. Preheat your oven to 350°F and line a 1 lb loaf pan with parchment paper.
2. In a large bowl, whisk the oil with the sugar and lemon zest until combined.
3. Mix in the milk, eggs, lemon juice, and vanilla extract.
4. In a separate bowl, mix the flour with the salt and baking powder.
5. Slowly add the dry ingredients to the wet ingredients and mix until combined.
6. In a medium bowl, toss the raspberries with 2 tablespoons of flour.
7. Gently fold the raspberries into the cake batter.
8. Pour the batter into your prepared loaf pan.
9. Bake for 50 to 70 minutes, or until a toothpick inserted in the middle comes out clean.
10. Let the loaf cool in the pan for 10 to 15 minutes, then remove to a wire rack to cool completely.
11. Mix all of the glaze ingredients in a bowl until smooth.
12. Pour the glaze over your cooled loaf.
13. Let the glaze set, then slice and enjoy.
Notes
Use fresh lemon juice for the best flavor.
Fresh or frozen raspberries both work in this recipe.
Do not skip tossing the raspberries in flour or they may sink to the bottom.
Properly measure the flour using a kitchen scale or the scoop and level method.
Store the loaf in an airtight container in the fridge for up to 4 to 5 days.