Lemon Loaf with Raspberry Glaze
A soft and moist Lemon Loaf topped with a vibrant raspberry glaze that adds the perfect balance of sweet and tart. This bright citrus loaf is ideal for brunch, dessert, or an afternoon treat.
Ingredients
Scale
- 1 1/2 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 2 tablespoons lemon zest
- 1/4 cup fresh lemon juice
- 1/2 cup milk
- 1/2 cup fresh raspberries
- 1 cup powdered sugar
- 1 tablespoon lemon juice (for glaze)
Instructions
- Preheat the oven to 350 degrees F. Grease and line a 9 by 5 inch loaf pan with parchment paper.
- In a bowl, whisk together the flour, baking powder, and salt.
- In a separate bowl, cream the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the lemon zest and fresh lemon juice.
- Alternate adding the dry ingredients and milk, mixing just until combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Mash the raspberries and strain to remove seeds. Whisk the raspberry puree with powdered sugar and 1 tablespoon lemon juice until smooth.
- Drizzle the glaze over the cooled loaf and allow it to set before slicing.
Notes
- Use room temperature butter and eggs for a smoother batter.
- Do not overmix once the flour is added to keep the loaf tender.
- Let the loaf cool completely before adding the glaze.
- Frozen raspberries can be used if thawed and drained first.
Find it online: https://tastyze.com/lemon-loaf-with-raspberry-glaze/