Description
A delightful dessert that balances the tartness of fresh raspberries with the bright, zesty flavor of lemon. Perfect for any occasion.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon lemon zest
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup fresh raspberries
- 1/4 cup lemon juice
Instructions
- Preheat oven to 350°F (175°C) and grease a loaf pan.
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and lemon zest.
- In another bowl, whisk together flour, baking powder, and salt.
- Gradually add dry ingredients to wet mixture, alternating with lemon juice. Stir until just combined. Fold in raspberries gently.
- Pour batter into prepared loaf pan and smooth the top. Bake for 60-70 minutes until toothpick comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Dust with powdered sugar or drizzle lemon glaze for enhanced presentation. Pairs wonderfully with tea or fruit salad.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 100mg