Baking is one of my favorite pastimes. I enjoy baking cookies, cakes, breads, pies, muffins, cupcakes, and much more.
Lemon and Raspberry: Yum!
My husband loves sour and tangy fruits such as lemon and raspberry. The other day, he challenged me to make the lemon bread I've made before—but this time to add raspberries instead of blueberries. The results were marvelous. Let me share how easy it is to make this delicious treat.
The recipe is very similar to the one I've used before to make lemon bread with blueberry filling, but for the raspberry variation I have added an extra half cup of sugar to compensate for the sourness that comes from the raspberries.
Be sure to let the loaf cool completely before drizzling the lemon glaze on top. It is also important to allow time for the glaze set before serving.
I have no doubt that you and your family will love this bread!
Prep Time: 25 minutes
Total Time: 1 hour and 25 minutes
Makes: 1 loaf
For the bread:
- Zest of 3 lemons, make sure wash lemons before zesting
- 1 cup fresh raspberries, washed and drained
- 2 large eggs, room temperature
- 2 cup self-raising or all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 cup half-and-half
- 1/3 cup vegetable or canola oil
For the lemon glaze:
- 2-3 tablespoons freshly squeezed lemon juice
- 1 cup icing sugar
For the garnishes:
- Fresh raspberries
- Fresh blueberries (optional)
- Preheat the oven to 350º F. Line a loaf baking pan with parchment or baking paper; then set aside.
- In a large mixing bowl, combine the sugar and the lemon zest. Use a whisk to combine evenly.
- Combine the eggs into the mixture and continue mixing.
- Add the half-and-half, vanilla extract, and vegetable oil into the mixture. Mix the ingredients thoroughly.
- In a medium bowl, sieve the flour, baking powder, and salt.
- Gradually add the flour mixture into the wet mixture. Mix to combine.
- Add the raspberries into the mixture. Use a spatula and mix to combine.
- Pour the mixture into the prepared baking pan.
- Bake the bread for 1 hour or until the toothpick inserted comes out clean.
- Place the bread on a cooling rack. Let it cool completely before glazing and decorating.
- For the lemon glaze: In a medium bowl, combine the icing sugar and lemon juice. Use a whisk to mix until becomes a smooth paste.
- Pour the lemon glaze on top of the bread. Let the glaze set for 30-45 minutes before cutting. You can put some fresh raspberries and blueberries on top for decorations (optional).
- Serve the bread with a cup of coffee or tea.
© 2020 Liza