Description
This moist raspberry lemon loaf is packed with fresh berries and bright citrus flavor, perfect for breakfast 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 raspberries
- 3/4 cup confectioners sugar
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
Instructions
- Preheat oven to 350°F
- Prepare loaf pan with butter and flour
- Whisk eggs, sugar, sour cream, and oil
- Add lemon zest and extract
- Mix in dry ingredients gently
- Fold in raspberries
- Pour batter into pan
- Bake 60-70 minutes
- Cool completely
- Prepare glaze and drizzle
Notes
- Do not overmix batter
- Use dry raspberries
- Cool before glazing
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: 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
- Carbohydrates: 47
- Fiber: 2
- Protein: 4
- Cholesterol: 63