Raspberry Lemon Loaf Recipes
RASPBERRY LEMON LOAF CAKE
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
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
Carol Dodds of Aurora, Ontario shares this easy-to-prepare quick bread flavored with tangy lemon peel and fresh rasp berries. The loaf is refreshing as a snack, at breakfast...or any time of day.
Provided by Taste of Home
Time 1h15m
Yield 1 loaf (12 slices).
Number Of Ingredients 11
Steps:
- In a large bowl, combine the dry ingredients. In another bowl, whisk together the egg, egg whites, yogurt, oil and lemon zest. Add to the dry ingredients just until moistened. Fold in the raspberries., Transfer to an 8x4-in. loaf pan coated with cooking spray. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Nutrition Facts : Calories 176 calories, Fat 6g fat (1g saturated fat), Cholesterol 50mg cholesterol, Sodium 218mg sodium, Carbohydrate 26g carbohydrate, Fiber 1g fiber), Protein 4g protein.
RASPBERRY-LEMON LOAF
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
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
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
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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