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Raspberry Lemon Loaf
Prep Time:
20
minutes
minutes
Cook Time:
1
hour
hour
Total Time:
1
hour
hour
20
minutes
minutes
Servings:
1
loaf
Ingredients
1/2
cup
butter
, softened
1
cup
sugar
2
eggs
1/2
cup
sour cream
1
tsp
vanilla
zest of lemon
2 1/4
cups
flour
3
tsp
baking powder
1
tsp
salt
1
pint
(2 cups) raspberries
3
tbsp
lemon juice
1 1/2
cup
icing sugar
Instructions
Preheat oven to 350F.
In a bowl, beat together the butter and sugar until creamed and smooth. Beat in the eggs, sour cream, vanilla and lemon zest.
In a separate bowl whisk together the flour, baking powder and salt.
Slowly mix flour into the wet ingredients until well combined. Do not over mix.
Gently fold in 1 1/2 cups of the raspberries.
Pour the batter into a greased loaf pan.
Bake in the oven for about 1 hour, or until a tooth pick inserted into the centre comes out clean.
Cool on a wire rack.
Make the icing by whisking together the icing sugar and lemon juice.
Drizzle the icing on the loaf and top with remaining raspberries.