Bakery
Lemon Raspberry Loaf
1 h 10 minServes 10Nutri-Score D€
D
1 h 10 min
1 h 10 minLemon Raspberry Loaf
what you need
Ingredients
all-purpose flour (plus extra for dusting the pan)Grains190 g
butter (melted)Dairy75 g
sugarPantry200 g
lemon zest (teaspoons, divided (half for the glaze))Produce2 pieces
vanilla extractPantry5 ml
eggs (large)Dairy2 pieces
lemon (juiced)Produce1 piece- baking powderPantry4 g
saltSpices6 g- raspberries (frozen or fresh)Produce125 g
milkDairy60 ml- powdered sugar (for the glaze)Pantry60 g
- lemon juice (for the glaze)Produce15 ml
per serving
Nutrition
198kcal
- Carbs
- 30 g
- Proteins
- 3 g
- Fat
- 7 g
what you’ll use
Tools
Mixing bowl ×2
Whisk
Loaf pan
Oven
step by step
Method
- Step 1
Preheat the oven
- Preheat the oven to 175 °C.
- Step 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.
- Step 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.
- Step 4
Make the batter
- Pour the wet mixture into the dry ingredients and add the milk.
- Mix until just combined.
- Step 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.
- Step 6
Make the lemon glaze
- Whisk the powdered sugar, lemon juice and lemon zest until smooth.
- Drizzle over the cooled loaf.
most cooked first