Raspberry Lemon Loaf

Photo Credit: Grandmother's Kitchen

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.

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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