Description
This moist and sweet Raspberry Lemon Loaf is packed with fresh raspberries and bright lemon flavor. Perfect for breakfast, snack, or dessert.
Ingredients
Scale
- 3 eggs
- 1 cup sugar
- 1 cup sour cream
- 1/2 cup vegetable oil
- 1 tablespoon lemon zest
- 2 tablespoons lemon extract
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/4 cups fresh raspberries
- 3/4 cup confectioners sugar
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
Instructions
- Prepare and flour a 9×5 loaf pan.
- Preheat oven to 350°F.
- Whisk eggs, sugar, sour cream, and oil.
- Add lemon zest and lemon extract.
- Stir in flour, baking powder, and salt.
- Fold in raspberries gently.
- Pour batter into pan and bake 60 to 70 minutes.
- Cool in pan and then on a wire rack.
- Whisk glaze ingredients and drizzle over cooled loaf.
- Slice and serve.
Notes
- Use dry raspberries for best texture.
- Do not overmix the batter.
- Cool completely before glazing.
- Frozen raspberries can be used after thawing and draining.
- Greek yogurt may replace sour cream.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 317
- Sugar: 22
- Sodium: 228
- Fat: 17
- Saturated Fat: 4
- Unsaturated Fat: 11
- Trans Fat: 0.1
- Carbohydrates: 47
- Fiber: 2
- Protein: 4
- Cholesterol: 63