Boulangerie
Lemon Raspberry Loaf
1 h 10Pour 10Nutri-Score D€
D
1 h 10
1 h 10Lemon Raspberry Loaf
ce qu’il vous faut
Ingrédients
all-purpose flour (plus extra for dusting the pan)Céréales190 g
butter (melted)Produits laitiers75 g
sugarÉpicerie200 g
lemon zest (teaspoons, divided (half for the glaze))Fruits et légumes2 morceaux
vanilla extractÉpicerie5 ml
eggs (large)Produits laitiers2 morceaux
lemon (juiced)Fruits et légumes1 morceau- baking powderÉpicerie4 g
saltÉpices6 g- raspberries (frozen or fresh)Fruits et légumes125 g
milkProduits laitiers60 ml- powdered sugar (for the glaze)Épicerie60 g
- lemon juice (for the glaze)Fruits et légumes15 ml
par portion
Nutrition
198kcal
- Glucides
- 30 g
- Protéines
- 3 g
- Lipides
- 7 g
ce que vous utiliserez
Ustensiles
Saladier ×2
Fouet
Moule à cake
Four
pas à pas
Préparation
- Étape 1
Preheat the oven
- Preheat the oven to 175 °C.
- Étape 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.
- Étape 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.
- Étape 4
Make the batter
- Pour the wet mixture into the dry ingredients and add the milk.
- Mix until just combined.
- Étape 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.
- Étape 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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