Name: Raspberry Lemon Loaf
Prep time: 20 min
Cook time: 80 min
Total time: 100 min
Yield: 10
Ingredients: Dole Raspberries; Land O Lakes Butter Spread, Garlic & Herb; Arm & Hammer Fridge-N-Freezer Baking Soda; India Tree Bright White Sparkling Sugar; O Organics Sugar, Organic, Powdered; Signature Select Double Acting Baking Powder; Value Corner Vanilla Flavor, Imitation; Signature Farms Lemon Juice; O Organics Milk, Low Fat, Organic; Morton Iodized Salt, 26 Ounce; ZYN Lemon Ginger; Gold Medal All Purpose Flour with Resealable Bag; Oikos Greek Not-So-Traditional Blended Lip-Smacking Lemon Meringue Yogurt; Crunch Easter Flatback Egg; Lactaid Whole Milk

1: Preheat oven to 350ºF; line a loaf pan with parchment paper.

2: Whisk together flour, baking powder, baking soda, and salt.

3: Cream butter and sugar; add lemon juice, zest, vanilla, and eggs; mix in milk and sour cream.

4: Combine wet and dry ingredients; fold in raspberries coated with 1 tbsp flour.

5: Pour batter into the pan; bake for 1 hour and 20 minutes.

6: Mix melted butter, lemon juice, zest, powdered sugar, and milk for the glaze.

7: Let the loaf cool for 10 minutes; drizzle glaze on top. Allow it to rest for an hour before slicing.

Raspberry Lemon Loaf

Serves 10

20 mins prep

80 mins cook

100 mins total

What you need

How to make

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