Description
This moist raspberry lemon loaf bursts with fresh berries and bright citrus flavor. Perfect for breakfast or dessert with a sweet lemon glaze.
Ingredients
Scale
- 3 eggs
- 1 cup sugar
- 1 cup sour cream
- 1/2 cup vegetable oil
- 1 tablespoon lemon zest
- 2 tablespoons lemon extract
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/4 cups fresh raspberries
- 3/4 cup confectioner’s sugar
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
Instructions
- Preheat oven to 350°F and grease a 9×5 loaf pan with butter and flour.
- Whisk eggs, sugar, sour cream, and oil until smooth.
- Add lemon zest and lemon extract and whisk again.
- Stir in flour, baking powder, and salt just until combined.
- Fold in raspberries gently.
- Pour batter into prepared pan.
- Bake 60-70 minutes until a toothpick comes out clean.
- Cool in pan 30-60 minutes then transfer to rack.
- Whisk glaze ingredients and drizzle over cooled loaf.
- Slice and serve.
Notes
- Store covered at room temperature up to 3 days.
- Freeze unglazed loaf up to 30 days.
- Use dry raspberries to prevent soggy batter.
- Do not overmix the batter.
- Cool completely before glazing.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 317 kcal
- Sugar: 22 g
- Sodium: 228 mg
- Fat: 17 g
- Saturated Fat: 4 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.1 g
- Carbohydrates: 47 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 63 mg