Sumptuous Raspberry and Lemon Loaf: A Sweet and Tangy Delight

This delightful Raspberry and Lemon Loaf combines the zesty allure of lemon with the sweet, juicy burst of raspberries in a soft, moist bread that’s topped with a silky vanilla glaze. It’s perfect for those who appreciate a balance of refreshing citrus and sweet berry flavors.

Why You’ll Love This: You’ll adore this recipe for its vibrant flavors and straightforward preparation. The combination of lemon juice, zest, and extract infuses the loaf with a deep citrus aroma, while raspberries add a pop of color and sweetness. The decadent vanilla glaze adds a perfect finish that complements the tangy bread.

Perfect Occasion: This loaf is ideal for brunches, afternoon teas, or as a cheerful addition to any meal. It’s also wonderful for special occasions like Mother’s Day, spring gatherings, or simply as a delightful treat to brighten up any day.

Decoration Tips: For a visually appealing presentation, garnish the glazed loaf with a few extra raspberries and thin lemon slices. Sprinkle a touch of powdered sugar just before serving for a snowy effect. Serving it on a decorative platter with floral accents will enhance its charm.

Ingredients:

• 1 1/2 cups fine flour (or plain flour)
• 1/2 cup butter at room temperature
• 1 1/2 teaspoons baking powder
• A dash of salt
• 2/3 to 1 cup fine sugar, depending on your sweetness preference
• 2 tablespoons of lemon juice
• 2 tablespoons of grated lemon peel
• 1/2 teaspoon of lemon flavoring
• 2 large eggs
• 1/4 cup cultured cream (or thick yogurt)
• 1/4 cup milk
• 2 teaspoons of vanilla flavoring
• 1 cup fresh raspberries

For the Glaze:

• 1/2 cup fine sugar
• 1 tablespoon milk
• 1/4 teaspoon vanilla flavoring

Baking Instructions:

1. Heat your oven to 325 degrees Fahrenheit.
2. In a sizeable mixing bowl, blend the butter and sugar until creamy, about 1 minute.
3. Integrate the eggs, vanilla flavoring, lemon juice, lemon peel, lemon flavoring, and cultured cream until smooth.
4. Gently mix in the flour, baking powder, salt, and milk until the mixture is uniform.
5. Carefully stir in the raspberries to keep them intact.
6. Transfer the mixture into a loaf pan lined with parchment paper and bake for 35 minutes. Increase the oven temperature to 350 degrees Fahrenheit and continue baking for another 35-45 minutes, or until a toothpick comes out clean.
7. Cool the loaf for 15 minutes.
8. For the glaze, whisk together the fine sugar, vanilla flavoring, and milk until smooth, then drizzle over the cooled loaf.

Enjoy!