Lemon Raspberry Loaf Cake Food

RASPBERRY LEMON LOAF CAKE

Raspberry Lemon Loaf Cake image

Raspberry Lemon Loaf Cake is a Moist Lemon Cake is studded with Raspberries and Covered in a Lemon Glaze. This easy Raspberry Lemon Loaf Cake recipe will be your new favorite snack!

Provided by Elizabeth Waterson I Confessions of a Baking Queen

Categories Dessert

Time 1h20m

Number Of Ingredients 13

Ingredients

188 Grams (1 1/2 cup) All-Purpose Flour
1 1/2 Teaspoon Baking Powder
1/2 Teaspoon Salt
266 Grams (1 1/3 cup) Granulated Sugar
6oz (3/4 Cup) Unsalted Butter, at room temp.
2 Large Eggs, at room temp.
3 Tablespoon Fresh Lemon Juice
1 heaping Tablespoon Lemon Zest
4oz (1/2 cup) Greek Yogurt or Sour Cream
8oz Raspberries (fresh or frozen-if frozen keep frozen until you fold them in the batter)
188 Grams (1 1/2 cup) powdered sugar, sifted
3 Tablespoons Lemon Juice
1 Teaspoon Lemon Zest

Steps:

Preheat oven to 350F/180C and grease a 9X5 loaf pan.
In a medium bowl combine flour, baking powder, and salt. Set aside.
In a bowl of an electric mixer combine sugar and butter for 3-4 minutes, so it's nice and fluffy. Add in eggs one at a time. Mix in lemon rind and juice. Fold in the dry mixture. Then fold in Greek yogurt, then gently fold in raspberries.
Bake for 60-70 minutes or until a toothpick inserted in the center of the cake comes out clean. Let cool on a wire rack for at least 30 minutes before starting glaze.
While the cake is cooling prepare lemon glaze. In a bowl combine powdered sugar, lemon juice, and lemon rind. Drizzle on top of the cake when it is completely cool. Store cake in an airtight container, store in the fridge to last longer.

RASPBERRY LEMON LOAF

Raspberry Lemon Loaf image

Carol Dodds of Aurora, Ontario shares this easy-to-prepare quick bread flavored with tangy lemon peel and fresh rasp berries. The loaf is refreshing as a snack, at breakfast...or any time of day.

Provided by Taste of Home

Time 1h15m

Yield 1 loaf (12 slices).

Number Of Ingredients 11

Ingredients

1-3/4 cups all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg, room temperature
2 large egg whites, room temperature
1 cup lemon yogurt
1/4 cup canola oil
2 teaspoons grated lemon zest
1 cup fresh raspberries

Steps:

In a large bowl, combine the dry ingredients. In another bowl, whisk together the egg, egg whites, yogurt, oil and lemon zest. Add to the dry ingredients just until moistened. Fold in the raspberries., Transfer to an 8x4-in. loaf pan coated with cooking spray. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Nutrition Facts : Calories 176 calories, Fat 6g fat (1g saturated fat), Cholesterol 50mg cholesterol, Sodium 218mg sodium, Carbohydrate 26g carbohydrate, Fiber 1g fiber), Protein 4g protein.

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