Raspberry Lemon Loaf Recipes

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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

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

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

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

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

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.

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