Description
A refreshing Raspberry Lemon Loaf that beautifully balances sweetness and tang, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 3/4 cup fresh raspberries
Instructions
- Preheat your oven: Set your oven to 350°F (175°C).
- Prepare your loaf pan: Grease a 9×5-inch loaf pan with butter or non-stick spray and line the bottom with parchment paper.
- Combine dry ingredients: In a medium bowl, whisk together flour, baking powder, and salt.
- Cream the butter and sugar: In a large bowl, beat together softened butter and granulated sugar until light and fluffy.
- Add the eggs: Crack in the eggs, beating well after each addition.
- Incorporate sour cream, lemon juice, and lemon zest until well combined.
- Combine wet and dry ingredients: Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined.
- Fold in the raspberries gently with a spatula.
- Pour the batter into your prepared loaf pan.
- Bake for 55 to 65 minutes, or until a toothpick inserted comes out clean.
- Cool for 10 minutes in the pan, then transfer to a wire rack.
- Slice and enjoy!
Notes
This loaf pairs beautifully with tea or as a dessert and can be enjoyed at any time of day.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 12g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: raspberry, lemon, loaf, dessert, baking, summer