Nothing better than a sweet treat packed with fresh lemons and raspberries. Serve plain or with a light, sweetened glaze. And the best part – it only requires one bowl!
Recipe and images originally published at bluebowlrecipies.com
Ingredients
9 tbsp butter, softened (I prefer salted)
1 cup granulated or cane sugar
2 eggs
1/2 tsp vanilla
Zest of one lemon
2 tbsp + 1 tsp fresh lemon juice
1 and 1/2 cups all-purpose flour
1 1/4 tsp baking powder
1/4 tsp salt
1/2 cup full fat, plain unsweetened greek yogurt (can sub full fat sour cream)
4 tbsp milk (I used 2%)
1 1/2 cup raspberries (I used fresh, but frozen will work too - but don't thaw them)
Glaze (optional)
1 tbsp milk
1/2 cup powdered sugar
1/4 tsp vanilla optional
Instructions
Prep: Preheat your oven to 350 degrees and line a loaf pan with parchment paper and spray with cooking spray (for easy removal of bread loaf later!).
Make the batter: Cream the softened butter with electric mixer until well creamed. Add the sugar and cream until completely combined and fluffy. Add the eggs, vanilla, lemon zest, and lemon juice and mix until just combined.
Add dry ingredients next - flour, baking powder, and salt. Mix until combined. Then, add the milk and greek yogurt and mix until combined. Your batter will be relatively thick. Gently stir in the raspberries - if you stir them too forcefully or for too long they will start to dye the batter red (not a huge deal, just a heads up).
Bake: Bake for 45-60 minutes, or until a toothpick inserted into the middle comes out with crumbs, not wet batter. At about the 45 minute mark, if your bread isn't done but the top is looking pretty browned (especially around the outer edges) you can lay a piece of foil over the bread in the oven to prevent burning while it finishes baking.
Make the Glaze: This is optional, but easy! Whisk together the milk and powdered sugar. You'll have a thick but pourable mixture. Add vanilla if desired. (I dyed my glaze pink with a little juice from a blood orange.) Pour over the bread once it's cooled. Add extra lemon zest and fresh raspberries on top, if desired.
Serve + Store: If you want to cut into the bread while it's warm, the slices won't hold together well. If you want to get clean, sturdy slices, let it cool completely before serving.
NOTE: If you want really crisp, clean slices, make sure the bread is just about fully cooled before you cut into it. Speed this up by covering the loaf pan with foil and sticking it in the fridge. Store leftovers covered tightly at room temp for up to 4 days.