Instructions
Make the Loaf:
· Preheat oven to 350°F (175°C). Grease and line a 9×5 inch loaf pan with parchment paper.
· In a medium bowl, whisk together 1 ½ cups flour, baking powder, and salt.
· In a large bowl, rub the lemon zest into the granulated sugar with your fingers until fragrant. This releases the lemon oils.
· Add the softened butter to the sugar and beat with an electric mixer until combined. Beat in the eggs one at a time, then the vanilla.
· In a measuring cup, combine the milk and lemon juice (it may look curdled, that’s okay).
· Gradually add the dry ingredients to the wet ingredients, alternating with the milk mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
· In a small bowl, toss the raspberries with 1 tablespoon of flour (this prevents them from sinking to the bottom). Gently fold the floured raspberries into the batter.
· Pour the batter into the prepared loaf pan and smooth the top.
Bake:
· Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, tent it loosely with aluminum foil.
· Let the loaf cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
Glaze:
· Whisk the powdered sugar and lemon juice together until smooth. It should be thick but pourable. Drizzle over the completely cooled loaf.
Pro Tips for Both Cakes
· Room Temperature Ingredients: This is key for a smooth, well-combined batter and a good rise.
· Don’t Overmix: Once you add the flour, mix until just combined. Overmixing develops gluten and leads to a tough cake.
· Fresh vs. Frozen Raspberries: Fresh are ideal, but frozen work well too. Do not thaw frozen berries, as they will bleed too much color. Toss them in flour straight from the freezer.
· Zest First: Always zest your lemons before you juice them. It’s much easier!
Enjoy your beautiful and delicious Raspberry Lemon creation
