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Lemon raspberry loaf

A bright and tart snack to have for breakfast or dessert. 

YIELDS
1

Ingredients

Loaf

  • 1 cup (200 g) sugar
  • 1 lemon, zested
  • 1/4 cup (60 mL) lemon juice, about 1 lemon
  • 1/2 cup (112 g) unsalted butter, room temperature
  • 3 eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1/2 cup (120 g) sour cream
  • 2 cups (260 g) flour
  • 1 cup (120 g) raspberries
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon kosher salt

Glaze

  • 1/2 cup (60 g) raspberries
  • 1 teaspoon corn syrup, optional
  • 1 to 2 tablespoons (15 to 30 mL) water
  • 1 to 1 1/2 cups (130 to 190 g) icing sugar
  • 1 tablespoon (15 mL) lemon juice
  • 1/4 teaspoon almond extract

Directions

Loaf

  1. Heat your oven to 375ºF, grease an eight- by four-inch loaf pan with non-stick cooking spray, and coat lightly with flour.
  2. Add the sugar to a large bowl or the bowl of your stand mixer and zest over the lemons. Using your hands, rub the lemon zest into the sugar until very fragrant and the sugar starts to turn a light yellow colour. Add the butter and beat on high for three to four minutes until light and fluffy. Add in the eggs one at a time, beating well after each addition, then beat in the vanilla and almond extracts.
  3. Stir in the sour cream and lemon juice.
  4. Set out two bowls and add the flour to one and the raspberries to the other. Scoop a scant tablespoon of the flour onto the raspberries, toss gently to coat, and set aside. Add the baking powder and salt to the bowl of flour and whisk to combine. Add the dry ingredients to the wet, stirring just until combined.
  5. Add about a third of the batter into the prepared pan and spread it into an even layer. Scatter over half of the flour-coated raspberries and continue layering in the batter and raspberries, ending with a layer of batter.
  6. Bake the loaf for 60 to 70 minutes or until peaked, golden brown, and a toothpick inserted into the centre comes out clean. Set aside to cool completely.

Glaze 

  1. When cool, prepare the glaze. Mash or blitz the raspberries with one tablespoon of water into a puree, then pass through a fine mesh sieve to remove the seeds. Add the raspberry puree to the icing sugar along with the lemon juice and almond extract and stir into a smooth glaze, adding more water or sugar if needed to reach a thick but pourable consistency.

Serve 

  1. Pour the glaze over the loaf and allow it to set up before slicing and serving. Enjoy! 

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