Raspberry Lemon Loaf | Flavors By Frangipane

Flavors By Frangipane

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

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Raspberry Lemon Loaf

Serves 1020 mins prep80 mins cook

A warm lemon loaf with fresh raspberries tucked inside, perfect for breakfast or a sweet treat after dinner.

0 servings

What you need

cup fresh raspberries

Land O Lakes Butter Spread, Garlic & Herb

tbsp salted butter

Arm & Hammer Fridge-N-Freezer Baking Soda

tsp baking soda

cup white sugar

cup powdered sugar

Signature Select Double Acting Baking Powder

tsp baking powder

tsp vanilla extract

tsp lemon juice

tbsp milk

tsp salt

tsp lemon zest

Gold Medal All Purpose Flour with Resealable Bag

cup all purpose flour

Oikos Greek Not-So-Traditional Blended Lip-Smacking Lemon Meringue Yogurt

cup greek yogurt

egg

cup full fat milk

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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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