Lemon Raspberry Loaf

This delicious Lemon Raspberry Loaf is a welcome addition to Sunday Brunch, Afternoon Tea, or it can be enjoyed as a not-too-sweet treat any time of day.

Course Baking

Cuisine American

Prep Time 15

Cook Time 50

Total Time 1 5

Servings -6

Calories 771kcal

Author Michelle Ordever

Equipment

Ingredients

½ cup unsalted butter room temperature
1 cup granulated sugar + 2 Tbsp for sprinkling
2 tsp vanilla extract
⅓ cup unsweetened applesauce
3 Tbsp fresh lemon juice
1 Tbsp fresh lemon zest
3 large eggs room temperature
2 cups all-purpose flour
½ tsp baking soda
⅛ tsp salt
1 pint 320g fresh raspberries, rinsed and patted dry

For the Lemon Glaze

¼ cup powdered sugar icing sugar
2-3 Tbsp fresh lemon juice
½ Tbsp fresh lemon zest

Instructions

Preheat oven to 180C/350F/Gas 4. Line a standard 8½” loaf pan with parchment paper cut to size with the longer edges hanging over the sides. Set aside.
Cream the butter and one cup of sugar together with a hand or stand mixer in a large mixing bowl. Add the vanilla extract, applesauce, lemon juice, and lemon zest and mix until thoroughly combined.
Add the eggs, one at a time, and beat until incorporated into the mixture.
Combine the flour, baking soda, and salt in a large bowl and stir to combine. Gradually add the flour mixture to the wet ingredients a little at a time until incorporated into the batter. Use a plastic spatula to scrape the sides of the bowl while mixing.
Once the wet and dry ingredients are just blended, carefully fold the raspberries into the batter with a plastic spatula.
Pour the batter into the prepared loaf pan and spread evenly. Sprinkle the remaining granulated sugar evenly across the top.
Place the loaf pan into the center of the preheated oven and bake for 40-50 minutes, or until a toothpick inserted into the center of the loaf comes out clean. (Check after 40 minutes and adjust final cook time accordingly).
Remove from the oven and carefully lift the parchment paper to transfer the loaf to a wire rack to cool completely.
If using, prepare the lemon glaze by combining the powdered sugar, two tablespoons of lemon juice, and the lemon zest together in a small bowl. Add additional lemon juice, if desired, to adjust the consistency. Set aside.
Once cooled, drizzle the lemon glaze, if using, on top right before serving. Enjoy!

Notes

Store in an airtight container in the fridge for up to 3 days.

Nutrition