Raspberry Lemon Layer Loaf Food

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.

RASPBERRY-LEMON LAYER LOAF

Raspberry-Lemon Layer Loaf image

A layer of raspberry jam separates two layers of delicate lemon bread--this is great slathered with butter or cream cheese, or a simple glaze.

Provided by JamesDeansGirl

Categories Quick Breads

Time 1h10m

Yield 10-12 serving(s)

Number Of Ingredients 10

Ingredients

1/2 cup butter, softened
2/3 cup sugar
2 eggs
1 1/2 cups flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup milk
3 tablespoons fresh lemon juice
1 1/2 tablespoons grated lemons, zest of
1/2 cup seedless raspberry jam (or your favorite flavor)

Steps:

Preheat oven to 325*F.
Grease and flour a 9x5x3" loaf pan.
In a larger bowl, cream together the butter and sugar; blend well.
Blend in the eggs.
In another bowl, sift together the flour, baking powder, and salt; gradually add to the butter mixture alternately with the milk.
Blend well; stir in the lemon juice and zest.
Pour 1/2 the batter into the prepared pan; carefully spread the jam over the top.
Pour the remaining batter over the jam, being careful not to disturb it.
Bake at 325*F.
for 50 minutes, or until a toothpick inserted in the center comes out clean.
Cool for 10 minutes in the pan on a wire rack; intvert and cool completely.

RASPBERRY LEMON LAYER CAKE

Raspberry Lemon Layer Cake image

Cooking is my best and biggest hobby - trying recipes with different flavor combinations like pound cake with lemon curd and raspberries. - Janice Baker, London, Kentucky

Provided by Taste of Home

Categories Desserts

Time 25m

Yield 6 servings.

Number Of Ingredients 6

Ingredients

1-1/2 cups heavy whipping cream
3 tablespoons confectioners' sugar
3 tablespoons orange juice
1 loaf (10-3/4 ounces) frozen pound cake, thawed
1 jar (10 ounces) lemon curd
2-1/2 cups fresh raspberries

Steps:

In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and orange juice; beat until stiff peaks form. Using a long serrated knife, cut cake horizontally into three layers., Place bottom cake layer on a serving plate; spread with about 1/3 cup lemon curd. Top with 1 cup raspberries and 1/3 cup cream mixture; repeat layers. Replace cake top; spread with remaining lemon curd., Frost top and sides of cake with remaining cream mixture. Top with remaining raspberries; refrigerate until serving.

Nutrition Facts : Calories 605 calories, Fat 33g fat (20g saturated fat), Cholesterol 190mg cholesterol, Sodium 243mg sodium, Carbohydrate 71g carbohydrate (51g sugars, Fiber 4g fiber), Protein 5g protein.

RASPBERRY-LEMON LOAF

Raspberry-Lemon Loaf image

A nice low-fat version - 170 cal., 5.5 grams fat, sugar 8.91, carbs 26.4 grams per 1/12 of the loaf.

Provided by DailyInspiration

Categories Breads

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 11

Ingredients

1 3/4 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup low-fat lemon-flavored yogurt
1/4 cup vegetable oil (or canola oil)
1 large egg
2 large egg whites
1 teaspoon lemon zest, finely grated
1 cup fresh raspberry (frozen will also work)

Steps:

Preheat oven to 350 degrees F. spray a 9x5 inch loaf pan with non-stick spray and set aside.
In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. Set aside.
In a medium bowl, whisk together yogurt, oil, egg, egg whites, and lemon zest. Add wet ingredients to flour mixture and stir just until moistened. Gently fold in raspberries.
Pour batter into prepared pan and bake for 50 minutes, or until a toothpick inserted in center of loaf comes out clean. Cool loaf in pan for 10 minutes. Remove from pan and let cool completely before slicing.

Nutrition Facts : Calories 165.8, Fat 5.9, SaturatedFat 1.2, Cholesterol 18.1, Sodium 287.3, Carbohydrate 24.7, Fiber 1.2, Sugar 9.8, Protein 3.8

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