Panadería
Lemon Raspberry Loaf
1 h 10 minPara 10Nutri-Score D€
D
1 h 10 min
1 h 10 minLemon Raspberry Loaf
lo que necesita
Ingredientes
all-purpose flour (plus extra for dusting the pan)Cereales190 g
butter (melted)Lácteos75 g
sugarDespensa200 g
lemon zest (teaspoons, divided (half for the glaze))Frutas y verduras2 piezas
vanilla extractDespensa5 ml
eggs (large)Lácteos2 piezas
lemon (juiced)Frutas y verduras1 pieza- baking powderDespensa4 g
saltEspecias6 g- raspberries (frozen or fresh)Frutas y verduras125 g
milkLácteos60 ml- powdered sugar (for the glaze)Despensa60 g
- lemon juice (for the glaze)Frutas y verduras15 ml
por ración
Nutrición
198kcal
- Carbohidratos
- 30 g
- Proteínas
- 3 g
- Grasas
- 7 g
lo que usará
Utensilios
Bol ×2
Varillas
Molde rectangular
Horno
paso a paso
Preparación
- Paso 1
Preheat the oven
- Preheat the oven to 175 °C.
- Paso 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.
- Paso 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.
- Paso 4
Make the batter
- Pour the wet mixture into the dry ingredients and add the milk.
- Mix until just combined.
- Paso 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.
- Paso 6
Make the lemon glaze
- Whisk the powdered sugar, lemon juice and lemon zest until smooth.
- Drizzle over the cooled loaf.
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