Backwaren
Lemon Raspberry Loaf
1 Std. 10 Min.Für 10Nutri-Score D€
D
1 Std. 10 Min.
1 Std. 10 Min.Lemon Raspberry Loaf
was Sie brauchen
Zutaten
all-purpose flour (plus extra for dusting the pan)Getreide190 g
butter (melted)Milchprodukte75 g
sugarVorräte200 g
lemon zest (teaspoons, divided (half for the glaze))Obst & Gemüse2 Stücke
vanilla extractVorräte5 ml
eggs (large)Milchprodukte2 Stücke
lemon (juiced)Obst & Gemüse1 Stück- baking powderVorräte4 g
saltGewürze6 g- raspberries (frozen or fresh)Obst & Gemüse125 g
milkMilchprodukte60 ml- powdered sugar (for the glaze)Vorräte60 g
- lemon juice (for the glaze)Obst & Gemüse15 ml
pro Portion
Nährwerte
198kcal
- Kohlenhydrate
- 30 g
- Eiweiß
- 3 g
- Fett
- 7 g
was Sie verwenden
Utensilien
Rührschüssel ×2
Schneebesen
Kastenform
Backofen
Schritt für Schritt
Zubereitung
- Schritt 1
Preheat the oven
- Preheat the oven to 175 °C.
- Schritt 2
Mix the wet ingredients
- Whisk the melted butter, sugar and lemon zest together.
- Add the vanilla and the eggs, then blend until smooth.
- Squeeze in the lemon juice and mix well, then set aside.
- Schritt 3
Combine the dry ingredients with the raspberries
- Whisk the flour, baking powder and salt in a bowl.
- Toss the raspberries in the flour mixture so they don't sink while baking.
- Schritt 4
Make the batter
- Pour the wet mixture into the dry ingredients and add the milk.
- Mix until just combined.
- Schritt 5
Bake the loaf
- Grease the loaf pan with oil and dust with flour.
- Transfer the batter to the pan and bake until a toothpick comes out clean.
- Schritt 6
Make the lemon glaze
- Whisk the powdered sugar, lemon juice and lemon zest until smooth.
- Drizzle over the cooled loaf.
meistgekochte zuerst