Recipe courtesy of Mary Berg
Lemon Raspberry Loaf
- Level: Easy
- Yield: 1 loaf
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 302
- Total Fat
- 13
- Saturated Fat
- 6
- Carbohydrates
- 43
- Dietary Fiber
- 3
- Sugar
- 33
- Protein
- 5
- Cholesterol
- 65
- Sodium
- 117
- Total: 3 hr (includes cooling and setting times)
- Active: 30 min
Ingredients
Loaf:
Nonstick cooking spray, for the loaf pan
2 cups (260 grams) flour, plus more for the loaf pan
1 cup (200 grams) granulated sugar
1 lemon, zested
1/2 cup (112 grams) unsalted butter, at room temperature
3 eggs, at room temperature
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 cup (120 grams) sour cream
1/4 cup (60 milliliters) lemon juice (about 1 lemon)
1 cup (120 grams) raspberries
1 1/2 teaspoons baking powder
1/4 teaspoon kosher salt
Glaze:
1/2 cup (60 grams) raspberries
1 to 2 tablespoons (15 to 30 milliliters) water
1 teaspoon corn syrup, optional
1 to 1 1/2 cups (130 to 190 grams) confectioners’ sugar
1 tablespoon (15 milliliters) lemon juice
1/4 teaspoon almond extract
Directions
- For the loaf: Heat your oven to 375 degrees F and grease an 8-by-4-inch loaf pan with nonstick cooking spray and coat lightly with flour.
- Add the granulated sugar to a large bowl or the bowl of your stand mixer and zest over the lemons. Using your hands, rub the lemon zest into the sugar until very fragrant and the sugar starts to turn a light yellow color. Add the butter and beat on high until light and fluffy, 3 to 4 minutes. Add the eggs one at a time, beating well after each addition, then beat in the vanilla and almond extracts. Stir in the sour cream and lemon juice.
- Set out two bowls and add the 2 cups of flour to one and the raspberries to the other. Scoop a scant tablespoon of the flour onto the raspberries, toss gently to coat and set aside. Add the baking powder and salt to the bowl of flour and whisk to combine. Add the dry ingredients into the wet, stirring just until combined.
- Add about a third of the batter into the prepared pan and spread into an even layer. Scatter over half of the flour coated raspberries and continue layering in the batter and raspberries, ending with a layer of batter.
- Bake the loaf until peaked, golden brown and a toothpick inserted into the center comes out clean, 1 hour to 1 hour 10 minutes. Set aside to cool completely.
- When cool, prepare the glaze. Mash or blitz the raspberries with 1 tablespoon of water and the corn syrup, if using, into a puree, then pass through a fine-mesh sieve to remove the seeds. Add the raspberry puree to the confectioners’ sugar in a medium bowl along with the lemon juice and almond extract and stir into a smooth glaze, adding more water or confectioners’ sugar if needed to reach a thick but pourable consistency.
- Pour the glaze over the loaf and allow it to set up before slicing and serving.