Description
A delightful treat that blends the tartness of raspberries with the brightness of lemon, perfect for breakfast or dessert.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- Zest of 1 lemon
- 1 cup fresh raspberries
- 1 tablespoon lemon juice
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a loaf pan.
- Whisk together the flour, baking powder, and salt in a bowl. Set aside.
- Cream together the softened butter and sugar in a large mixing bowl until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest.
- Alternate adding the dry ingredients and buttermilk to the mixture, starting and ending with the dry ingredients. Mix just until combined.
- Fold in the raspberries and lemon juice gently.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Allow the loaf to cool in the pan for 10 minutes, then remove from the pan and cool completely on a wire rack.
Notes
Serve with tea or coffee, whipped cream, or yogurt for a delightful experience.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg