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Raspberry Lemon Bread

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This refreshing Raspberry Lemon Bread combines the tartness of fresh raspberries with the zesty brightness of lemon, creating a light and flavorful loaf perfect for any occasion.

Ingredients

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  • 1 cup fresh raspberries
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1/4 cup lemon juice
  • 1 teaspoon lemon zest
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup buttermilk

Instructions

  1. Preheat the oven and prepare the loaf pan: Preheat the oven to 350°F (175°C) and grease a loaf pan.
  2. Cream together butter and sugar: In a mixing bowl, cream the softened butter and sugar until light and fluffy.
  3. Add eggs and citrus: Stir in the eggs, lemon juice, and lemon zest until well combined.
  4. Combine dry ingredients: In another bowl, whisk together flour, baking powder, baking soda, and salt.
  5. Mix wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, alternating with buttermilk.
  6. Fold in raspberries: Gently fold in the fresh raspberries.
  7. Pour batter into prepared pan: Spread the batter evenly in the loaf pan.
  8. Bake to golden perfection: Bake for 50-60 minutes, or until a toothpick comes out clean.
  9. Cool and release: Let the loaf cool in the pan for 10 minutes before transferring to a wire rack.

Notes

Store leftovers in an airtight container at room temperature for up to three days or freeze for up to three months.

Nutrition

Find it online: https://doughgirlbylea.com/raspberry-lemon-bread/

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