Lemon Raspberry Bread

5 from 1 vote

A quick bread made with fresh lemon and raspberries!

Prep Time30

Cook Time50

Total Time1 20

Course: Dessert

Cuisine: bread

Servings: servings

Calories: 247kcal

Sift dry ingredients together in a bowl and set aside. 2 ½ cups (300 g) all purpose flour ½ teaspoon baking powder ½ teaspoon salt ½ teaspoon baking soda
In another bowl, combine grated zest, vanilla extract and sour cream. 1 cup (240 g ) sour cream 1 teaspoon vanilla extract Grated zest of 2 lemons
In a mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, scraping down the mixing bowl well after each addition and mix until blended. Add dry and wet ingredients alternately to butter-sugar-egg mixture until uniformly incorporated- do not overmix. Gently fold in raspberries as not to squash them. 1 cup (2 sticks, 226 g) unsalted butter 2 ¼ cups (450 g) granulated sugar 4 large eggs 2 cups raspberries
Grease and flour one bundt cake pan (or 2 large loaf pans- or 6-7 mini loaf pans). Pour batter into pan. Bake in a preheated 350 degrees oven for approximately 50 minutes (be sure to lower the baking time if you are making things smaller). The cake is done when a toothpick or skewer inserted in the center comes out clean. Allow to cool before glazing.
For the glaze: Mix all ingredients until smooth. Pour over top of cake and serve. For a thicker glaze use less lemon juice. 1 ¼ cups (141 g) confectioner's sugar 2-3 tablespoons lemon juice ½ teaspoon vanilla extract 1 teaspoon lemon zest

Be sure to measure your flour by spooning and leveling it. This will ensure you don't end up with too much flour and a tough dense bread in the end.
Make sure your butter has come to room temperature before creaming. Here are 3 quick ways to do that!
You want room temperature eggs as well. Simply place them in a bowl of warm water for 10 minutes before using them.
Check to make sure your bread is done by inserting a toothpick. A few moist crumbs should cling to the toothpick.