Lemon Raspberry Bread - a quick bread drenched with a lemon and sugar glaze is perfect for dessert, breakfast, or snack. Serve with tea or coffee.
Prep Time 20 minutesminutes
Cook Time 45 minutesminutes
Total Time 1 hourhour5 minutesminutes
Servings 12servings
Ingredients
For the bread:
6tablespoonsbutterroom temperature
1cupsugar
2eggsroom temperature
1 ½cupsall-purpose floursifted
1teaspoonbaking powder
¼teaspoonsalt
½cupmilk
Grated rind of 1 lemon
¾cupfresh raspberries
For the glaze:
Juice of 1 lemon
¼cupsugar
For serving:
1teaspoonconfectioner's sugaroptional
Instructions
Preheat the oven to 350 degrees. Grease and flour a 9x5 inch loaf pan.
In a medium bowl, sift the flour, baking powder, and salt.
In a large mixing bowl, cream the butter and 1 cup of sugar. Add the eggs one at a time, mixing well after each addition. Add the dry mixture to the creamed mixture alternately with the milk.
Stir in the lemon rind and raspberries. Turn into the prepared loaf pan.
Bake 45 minutes to 1 hour or until a tester inserted in the center of the loaf comes out clean.
While the cake bakes, stir together the 1/4 cup sugar and lemon juice. Stir occasionally while the cake is baking. The sugar will melt into the juice as it sits.
Remove the bread from the oven and pierce all over with a skewer or toothpick. Spoon the lemon glaze all over the cake. Cool for 15-20 minutes.
Turn out onto rack and cool completely.
Dust with confectioner's sugar before serving, if desired.