Raspberry Lemon Loaf 🍞🍋

By Tasty · 60 min

Ingredients

Instructions

1. Preheat the oven to 350°F (180°C). Grease a 9 x 5-inch loaf pan with cooking spray and line the bottom and sides with parchment, then grease the parchment.
2. In a large bowl, beat the sugar, softened butter, lemon zest and lemon extract on low speed for about 1 minute until combined.
3. Add the eggs and beat on medium-low for about 30 seconds until just combined. Add the oil, milk and sour cream and beat about 1 minute until smooth.
4. Whisk the flour, baking powder and salt in a medium bowl. Add to the wet mixture ¼ cup at a time, beating on low for 30–60 seconds until combined.
5. Gently fold in the fresh raspberries with a spatula until just combined.
6. Pour the batter into the pan and bake for 45–55 minutes, until a toothpick inserted in the center comes out clean.
7. Meanwhile, blend the freeze-dried raspberries for about 15 seconds until powdered. Stir the raspberry powder, powdered sugar and milk until smooth, then cover and refrigerate.
8. Let the loaf cool in the pan at room temperature for 2–3 hours. Remove it from the pan, spread the raspberry drizzle over the top and serve or store in the fridge for up to 4 days.

Summarized from Tasty's video. Watch it for the details.

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