RASPBERRY LEMON LOAF WITH CREAMY LEMON GLAZE | Flavors By Frangipane

Flavors By Frangipane

Name: RASPBERRY LEMON LOAF WITH CREAMY LEMON GLAZE
Total time: 20 min
Yield: 2
Ingredients: O Organics Sugar, Organic, Powdered; Fresh Raspberry Red; Daisy Light Sour Cream; O Organics Milk, Low Fat, Organic; Organic Large Brown Eggs; Rodelle Vanilla Extract, Gourmet; Oppy Organic Meyer Lemons; Cake Mate Sugar, Blue; Land O Lakes Butter Spread, Garlic & Herb; Celtic Sea Salt Light Grey Celtic; Arm & Hammer Fridge-N-Freezer Baking Soda; Bob's Red Mill Baking Powder; Gold Medal All Purpose Flour with Resealable Bag

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RASPBERRY LEMON LOAF WITH CREAMY LEMON GLAZE

Serves 2

RASPBERRY LEMON LOAF WITH CREAMY LEMON GLAZE

0 servings

What you need

cup powdered sugar

cup raspberry

cup sour cream

cup low fat milk

egg

tsp vanilla extract

tbsp lemon

cup superfine sugar

Land O Lakes Butter Spread, Garlic & Herb

cup salted butter

tsp salt

Arm & Hammer Fridge-N-Freezer Baking Soda

tsp baking soda

tsp baking powder

Gold Medal All Purpose Flour with Resealable Bag

cup all purpose flour

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Instructions

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.

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