Lemon Raspberry Loaf
A delightful Lemon Raspberry Loaf that combines the bright zest of lemon with the tart sweetness of raspberries, creating a perfect balance of refreshing and comforting flavors. This loaf is simple to make and perfect for any occasion, whether as a morning treat or an afternoon snack.
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 large eggs
- 1/2 cup milk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- Zest of 1 lemo
- 1 cup fresh raspberries
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 9x5 inch loaf pan.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined.
- In a separate bowl, whisk the eggs, milk, oil, vanilla extract, and lemon zest until well combined.
- Slowly pour the wet ingredients into the dry ingredients, stirring gently until just combined.
- Gently fold in the fresh raspberries until evenly distributed.
- Transfer the batter to the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Let the loaf cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Once cool, slice and serve.
Notes
Use room temperature ingredients for better consistency. Fresh or frozen raspberries can be used directly in the batter without thawing.