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To make this Easy Lemon Raspberry Loaf, you will need: - 1 ¾ cups all-purpose flour - 1 cup granulated sugar - ½ cup unsalted butter, softened - 2 large eggs - 1 teaspoon vanilla extract - 1 tablespoon lemon zest - ½ cup freshly squeezed lemon juice - 1 teaspoon baking powder - ½ teaspoon baking soda - ¼ teaspoon salt - 1 cup fresh raspberries (or frozen, thawed, and drained) You can add a light touch of sweetness with: - Powdered sugar for dusting If you want to tweak the recipe, here are some good swaps: - Use coconut oil or applesauce instead of butter. - For eggs, try flaxseed meal mixed with water. - Choose gluten-free flour if you need a gluten-free loaf. These swaps help you enjoy the loaf without missing out on flavor! First, preheat your oven to 350°F (175°C). This step is key for even baking. Next, grab a 9x5-inch loaf pan. You can grease it with butter or line it with parchment paper. Lining the pan makes it easy to remove the loaf later. In a large bowl, combine the softened butter and granulated sugar. Use a hand mixer or stand mixer to cream them until light and fluffy. This should take about 3 to 4 minutes. Next, add the eggs one at a time. Make sure to mix well after each addition. Then, stir in the vanilla extract and lemon zest. Mixing them well ensures a nice flavor throughout the loaf. Now, in another bowl, whisk together the flour, baking powder, baking soda, and salt. This helps to evenly distribute the leavening agents. Gradually add this dry mix to your wet ingredients. Alternate this with the lemon juice, starting and ending with the flour mix. Be careful not to overmix; just stir until combined. Finally, gently fold in the fresh raspberries. This adds a delightful burst of flavor. When you fold, try not to break the berries too much. You want to keep those lovely, juicy bites intact. Remember, for the full recipe, check the detailed instructions above. To ensure your loaf is moist and flavorful, follow these simple steps: - Use room temperature butter; it mixes better. - Don’t skip the lemon zest; it adds great flavor. - Measure flour accurately; too much can dry out the loaf. - Always check your oven temperature; an oven thermometer can help. Common mistakes can ruin your loaf. Here’s how to avoid them: - Do not overmix the batter. Mix until just combined for a light loaf. - Ensure you bake for the full time. Underbaking leads to a soggy center. - If you see the top browning fast, cover it with foil. Serving your lemon raspberry loaf can be fun and easy: - Slice it after it cools, about 30 minutes on a wire rack. - Dust the top with powdered sugar for a sweet touch. - Pair it with whipped cream or a dollop of yogurt for added taste. - Enjoy it with a cup of tea or coffee for a perfect treat. These tips will help you create a delightful and tasty lemon raspberry loaf. For the full recipe, check out the link provided. {{image_2}} You can add many flavors to your lemon raspberry loaf. Try using blueberries or strawberries for a fun twist. You can also mix in orange or lime zest for a different citrus taste. Dried fruits like cranberries or apricots can add sweetness too. If you want a vegan option, replace eggs with flax eggs or applesauce. Use coconut oil instead of butter for a plant-based fat. For a low-sugar version, try using a sugar substitute like stevia or erythritol. Adjust your liquids for the best result. Make your loaf look pretty by adding a lemon glaze on top. Mix powdered sugar with lemon juice for a sweet drizzle. You can also top it with fresh raspberries or lemon slices. A sprinkle of powdered sugar makes it look fancy too. For a colorful touch, serve with whipped cream or yogurt on the side. For the full recipe, check out Easy Lemon Raspberry Loaf. You can store your lemon raspberry loaf at room temperature for up to two days. Just wrap it in plastic wrap or foil to keep it fresh. If you want it to last longer, place it in the fridge. This will help it stay good for about a week. However, the loaf may become a bit dry in the fridge. To enjoy it fresh, bring it back to room temperature before serving. To freeze your loaf, first let it cool completely. Then, wrap it tightly in plastic wrap, followed by aluminum foil. This double wrapping helps prevent freezer burn. You can freeze the loaf for up to three months. When you’re ready to eat it, move it to the fridge overnight to thaw. For a quicker method, you can leave it on the counter for a few hours. To ensure your lemon raspberry loaf stays fresh, always store it in an airtight container. If kept at room temperature, it should stay good for two days. In the fridge, it can last about a week. Freezing extends its shelf life to three months. Always check for any signs of spoilage before eating. Enjoy this tasty treat while it’s still fresh! To check if your loaf is done, use a toothpick. Insert it into the center of the loaf. If it comes out clean, the loaf is ready. If there is batter on the toothpick, bake it a bit longer. The top should be golden brown. You can also lightly press the top; it should spring back. Yes, you can use frozen raspberries. Just thaw them first and drain any excess water. This helps keep the batter from getting too wet. Gently fold them into the batter to avoid breaking them apart. Frozen raspberries work great and still taste delicious in the loaf. You can serve the loaf with a cup of tea or coffee. It pairs well with a light cream cheese spread. You can also add fresh berries or a dollop of whipped cream on top. For a fun twist, try a scoop of vanilla ice cream alongside the slice. Each of these options adds a tasty touch to your snack. For the full recipe, check out the Easy Lemon Raspberry Loaf. This blog post covered how to make a delicious lemon raspberry loaf. We explored ingredients like flour, butter, and fresh raspberries. I shared step-by-step instructions and tips to ensure your loaf stays moist and flavorful. You can even try different fruits or make dietary adjustments to suit your needs. In the end, this loaf is simple to prepare and a delight to eat. Enjoy your baking adventure, and remember that small changes can make a big difference.

Easy Lemon Raspberry Loaf

Indulge in the delightful flavors of this Easy Lemon Raspberry Loaf! Perfect for any occasion, this moist and zesty treat combines fresh raspberries with a burst of lemon, making it an ideal dessert or snack. With simple ingredients and easy step-by-step instructions, you’ll be enjoying this delicious loaf in no time. Click through to explore the recipe and bring a touch of sunshine to your baking!
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Ingredients
  

1 ¾ cups all-purpose flour

1 cup granulated sugar

½ cup unsalted butter, softened

2 large eggs

1 teaspoon vanilla extract

1 tablespoon lemon zest

½ cup freshly squeezed lemon juice

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 cup fresh raspberries (or frozen, thawed, and drained)

Powdered sugar for dusting (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.

    Cream the Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy (about 3-4 minutes). You can use a hand mixer or a stand mixer for this step.

      Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each. Then, stir in the vanilla extract and lemon zest, ensuring everything is well combined.

        Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the lemon juice, starting and ending with the flour mixture. Mix until just combined; do not overmix.

          Fold in Raspberries: Gently fold in the fresh raspberries, being careful not to break them apart too much.

            Pour Batter into Pan: Pour the batter into the prepared loaf pan, smoothing the top with a spatula.

              Bake: Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, you can loosely cover it with aluminum foil halfway through baking.

                Cool the Loaf: Once baked, remove the loaf from the oven and let it cool in the pan for about 10-15 minutes. Then transfer it to a wire rack to cool completely.

                  Serve: Once cooled, dust the top of the loaf with powdered sugar if desired, then slice and serve.

                    Prep Time: 15 minutes | Total Time: 1 hour 15 minutes | Servings: 8