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
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.View original recipe