Raspberry Lemon Loaf
This raspberry lemon loaf recipe is the perfect combination of tangy lemon and fruity raspberries. This loaf is excellent for serving to guests because it is a fluffy loaf due to the amount of milk in the mixture. If you are searching for raspberry recipes to use up large amounts of berries during berry season, this comfort dessert uses a generous cup and a half. The raspberries add bright red color to the mixture as well as bursting raspberry flavor. Frozen raspberries are an excellent choice as well if you want to make this dessert all year round. If you prefer, any berry could be substituted for the raspberries, including strawberries and blueberries. The lemon taste in this lemon loaf recipe comes from a generous amount of zest since no lemon juice is included. The lemon in desserts is as a result of the zest rather than lemon juice because the zest contains natural oils that impart lemony taste.
Makes one 9x5-inch loaf ]
This is a printable recipe.
2 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup granulated sugar
1 large egg
1 1/2 teaspoons pure vanilla extract
3 Tablespoons vegetable oil
1 Tablespoon lemon zest
3/4 cup milk
1 1/2 cups fresh or frozen raspberries
Preheat oven to 350F.
Lightly grease an 9x5-inch loaf pan with butter.
In a mixing bowl, stir together the flour, baking powder and salt.
In a second mixing bowl using a whisk, mix together the sugar and egg.
Add the vanilla, oil and zest and whisk in.
Add the flour mixture and the milk alternately in increments and whisk in just until all is combined.
Fold in the raspberries and transfer to the prepared pan.
Place into the preheated oven and bake 50-60 minutes or until a toothpick inserted in the middle comes out clean.
Remove and place onto a wire rack to cool for 10 minutes in the pan then turn out of the pan to cool the rest of the way.
Slice as needed and enjoy.
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Nutrition Facts for: Rice Pudding With Berries From Grandmother's Kitchen
Ingredients: All purpose flour, baking powder, salt, granulated sugar, egg, pure vanilla extract, vegetable oil, lemon zest, milk, raspberries.
* Percentages (%) are based on a 2000 calorie diet
* The entire recipe has been calculated 10 servings.
* Per Serving: Calories 241, Calories from Fat 48, Total Fat 5.3g 8%, Saturated Fat 1.2g 6%, Cholesterol 20mg 7%, Sodium 133mg 6%, Potassium 165mg 5%, Carbohydrates 45.4g 15%, Dietary Fiber 2.4g 10%, Sugars 24.2g, Protein 4.1g, Vitamin A 1%, Vitamin C 11%, Calcium 7%, Iron 9%
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