A bright and tart snack to have for breakfast or dessert.
| Level: | Easy |
| Total: | 3 hr |
| Active: | 30 min |
| Yield: | 1 loaf |
Ingredients
- Nonstick cooking spray, for the loaf pan
- 2 cups (260 grams) flour, plus more for the loaf pan
- 1 cup (200 grams) granulated sugar
- 1 lemon, zested
- 1/2 cup (112 grams) unsalted butter, at room temperature
- 3 eggs, at room temperature
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/2 cup (120 grams) sour cream
- 1/4 cup (60 milliliters) lemon juice (about 1 lemon)
- 1 cup (120 grams) raspberries
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 1/2 cup (60 grams) raspberries
- 1 to 2 tablespoons (15 to 30 milliliters) water
- 1 teaspoon corn syrup, optional
- 1 to 1 1/2 cups (130 to 190 grams) confectioners’ sugar
- 1 tablespoon (15 milliliters) lemon juice
- 1/4 teaspoon almond extract
Instructions
- For the loaf: Heat your oven to 375 degrees F and grease an 8-by-4-inch loaf pan with nonstick cooking spray and coat lightly with flour.
- Add the granulated 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 color. Add the butter and beat on high until light and fluffy, 3 to 4 minutes. Add the eggs one at a time, beating well after each addition, then beat in the vanilla and almond extracts. Stir in the sour cream and lemon juice.
- Set out two bowls and add the 2 cups of 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 into the wet, stirring just until combined.
- Add about a third of the batter into the prepared pan and spread 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.
- Bake the loaf until peaked, golden brown and a toothpick inserted into the center comes out clean, 1 hour to 1 hour 10 minutes. Set aside to cool completely.
- When cool, prepare the glaze. Mash or blitz the raspberries with 1 tablespoon of water and the corn syrup, if using, into a puree, then pass through a fine-mesh sieve to remove the seeds. Add the raspberry puree to the confectioners’ sugar in a medium bowl along with the lemon juice and almond extract and stir into a smooth glaze, adding more water or confectioners’ sugar if needed to reach a thick but pourable consistency.
- Pour the glaze over the loaf and allow it to set up before slicing and serving.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 302 |
| Total Fat | 13 g |
| Saturated Fat | 6 g |
| Carbohydrates | 43 g |
| Dietary Fiber | 3 g |
| Sugar | 33 g |
| Protein | 5 g |
| Cholesterol | 65 mg |
| Sodium | 117 mg |
Reviews
This is a great recipe. I saw where a few reviewers said the cake came out dense. I highly recommend weighing your ingredients and making sure you have the accurate size pan or else you will end up with dense results.
I made this loaf exactly as the recipe is written. I baked it for 50 minutes instead of the 60 -70 as was suggested. My oven temp was correct. The loaf was incredibly dense and dry. I would not make this again
The only alteration, made by mistake, was zesting 2 lemons into the sugar. Also the raspberries were fresh frozen from the garden with no residual liquid. The batter was quite stiff, however the surprising result produced a flavorful quick bread with a nice crumb that was not dry.
I made this, and it turned out dry and kind of dense. The almond extract was overpowering. I thought it would be like Starbucks lemon loaf, but it wasn’t. Next time, I’ll use the raspberries tossed in flour technique in a Starbucks copycat recipe.
I made this loaf about 2 weeks ago. I followed Mary’s directions. I wanted to love this loaf. I love lemon and adore raspberries. Mine turned out dry. I have No idea why. Mine took 60 minutes, and tested with long toothpick.
Baked goods that are dry are a pet peeve of mine. Apparently none of the other reviewers had this problem.
I don’t think I’ll make it again. It looked lovely, and the glaze was so pretty.
Baked goods that are dry are a pet peeve of mine. Apparently none of the other reviewers had this problem.
I don’t think I’ll make it again. It looked lovely, and the glaze was so pretty.
My husband and I made this together. Our sons loved it..we loved it…I’m eye-balling what’s left right now!! It’s fantastic..absolutely delicious!!! Thank you Mary!!! xo
Delicious!
love this recipe!
This is so delicious . Thanks Mary!
Great recipe! This would also be good with blueberries instead of raspberries. Will definitely make this again!