Raspberry Lemon Bread
slices (1 loaf)
A delicious lemon quick bread with fresh raspberries baked into it and topped with a zingy and sweet lemon glaze.
Equipment
- 9x4 inch loaf pan Optional: parchment paper
- mixing bowls
- lemon zester or box grater
- whisk
- hand mixer
- spatula
- cooling rack
Ingredients
Quick bread ingredients:
- 2 cups all-purpose flour
- 1½ tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- ¾ cup buttermilk
- 1 tablespoon lemon juice freshly squeezed
- 1 tbsp lemon zest
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
- 1 tablespoon flour
Glaze ingredients:
- 1 cup powdered sugar
- 2 tablespoon lemon juice
Instructions
- Preheat your oven to 350ºF.
- Prepare a 9x4 inch loaf pan. Spray your bread pan with non-stick cooking spray or line it with parchment paper.
- In a medium bowl, combine all-purpose flour, baking powder and salt. Set aside.
- In a large bowl, combine the softened butter and granulated sugar.
- Using a hand mixer, beat together the butter and sugar until light and fluffy.
- Add both eggs to the butter and sugar mixture and beat until well combined.
- Mix in the buttermilk, lemon juice, lemon zest and vanilla extract.
- In a small bowl, toss raspberries with 1 tablespoon of flour to coat.
- With a spatula, fold the wet ingredients into the dry ingredients. Mix until the batter is almost fully combined.
- Add raspberries to batter and fold in gently.
- Pour batter into the prepared pan.
- Bake for 45-55 minutes or until a toothpick is inserted and comes out with only a few moist crumbs on it.
- Remove from the oven and let cool in the pan for about 10 minutes. Then remove the bread from the pan and let cool completely on a cooling rack.
- Mix powdered sugar and 2 tabelspoons of lemon juice to make the glaze.
- Once the bread is completely cool, drizzle the top with your glaze.
- Slice and serve.
Notes
If you want less of a lemon flavor, add water to the glaze instead of lemon juice.
Use a mixture of fresh blueberries, raspberries and blackberries for a mixed berry lemon loaf.
If the top of the bread begins to get too dark while baking, loosely tent foil over the top while in the oven.
If you add the glaze before the bread is completely cool, it will melt and soak into the loaf. For a nice white glaze drizzle, wait till your bread has cooled completely before adding.
Nutrition
Calories: 415kcal | Carbohydrates: 68g | Protein: 6g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 267mg | Potassium: 115mg | Fiber: 2g | Sugar: 42g | Vitamin A: 457IU | Vitamin C: 7mg | Calcium: 90mg | Iron: 2mg