Raspberry Lemon Bread

When we first moved into our house, we embarked upon the adventure of discovering all the plants in our yard.  We played "Weed or Legit Plant" for pretty much the whole summer.  Turned out, the giant growth of plants in our arbor was raspberries!  Jeff had some for breakfast every day for a few weeks.  The next year, the plants grew, but no berries, so I gave it one more year to produce or I was cutting it all out and seeding over the area.

This year, Jeff picks about 4+ cups of raspberries every single day.

So we immediately took to Pinterest to find baking ideas including fresh raspberries, and this bread was our first foray into it.  It's named "bread" but make no mistake; it's a cake.  A delicious, lemony, raspberry-filled cake.  Yummmmm

Mini Loaves
Raspberry Lemon Bread
Adapted from here

Bread
1 cup butter
2 1/4 cup granulated sugar
4 eggs
2 1/2 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1 cup sour cream
1 tsp vanilla
Zest of 2 lemons
2 cups fresh raspberries

Glaze
1/4 cup lemon juice
1 tsp lemon zest
1/2 tsp vanilla
1 1/4 cups powdered sugar



  1. Preheat oven to 350*
    So many delicious berries!
  2. Cream butter and sugar together.  Add eggs one at a time, making sure each is fully incorporated before adding the next.
  3. In a separate bowl, sift flour, baking powder, and baking soda.
  4. In a large measuring cup, mix together sour cream, vanilla, and zest.
  5. Add half of the dry ingredients; mix fully.  Then add half the sour cream mixture and stir in completely.  Mix in the other half of the dry ingredients, then the rest of the sour cream mixture.
  6. Fold in the raspberries.  If you used an electric mixer, do this by hand.  Be gentle so as not to break the berries.
  7. Line 2 bread pans with parchment paper.  Divide batter evenly between pans.
  8. Bake at 350* for 50-60 minutes or until an inserted toothpick comes out clean.  Let cool before glazing.
  9. Mix together all the glaze ingredients.  Pour or spread evenly over both loaves.

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