Best Raspberry Lemon Loaf Recipes

RASPBERRY LEMON LOAF

Steps:

• In a large bowl, combine the dry ingredients. In another bowl, whisk together the egg, egg whites, yogurt, oil and lemon zest. Add to the dry ingredients just until moistened. Fold in the raspberries., Transfer to an 8x4-in. loaf pan coated with cooking spray. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

RASPBERRY-LEMON-POPPY SEED LOAF

Steps:

• Heat oven to 350°F. Spray 9 x 5-inch loaf pan with baking spray.
• In large bowl, beat cake mix, yogurt, melted butter, eggs, lemon peel and poppy seed with electric mixer on low speed until just combined, then on medium speed for 2 minutes. Set aside.
• Place raspberries, granulated sugar and cornstarch in microwavable bowl. Smash berries with fork until mostly broken down. Microwave uncovered on high 30 seconds; stir and microwave in 15-second increments, stirring between each, until mixture has thickened slightly and mixture bubbles (about 45 seconds). Set aside.
• Scrape two-thirds of the batter into pan; spread smooth. Spread raspberry mixture over top; spread with remaining batter.
• Bake about 1 hour or until golden and toothpick inserted in center comes out clean. Remove to cool on rack 1 hour.
• In small bowl, stir icing ingredients to desired consistency. Drizzle over cooled loaf before slicing.

LEMON RASPBERRY LOAF A LA STARBUCKS

Steps:

• Preheat oven to 350 degrees F. (if using glass loaf pan (pyrex) preheat to 325 degrees F) . Cake: Combine flour, baking soda, baking powder, and salt in a large bowl. Blend together eggs, sugar, butter, vanilla, lemon extract, and lemon juice in a bowl with mixer. Pour wet ingredient into dry ingredients and blend until smooth. Add oil and mix well. Prepare fruit spread by placing 2/3 cup into a microwave safe bowl and heat very little, 10 seconds at a time, adjust time to your microwave and stir. Repeat until spread/jam is at a slighlty softer consistence, but not liquid. You just want this to be workable and not so thick it just "glomps" onto your batter. Pour 1/3 of the batter into agreased 9x5-inch loaf pan. With a knife or ribber scrapper, very lighty swirl fruit spread/jam with each addition of the fruit spread. Add 1/2 of the warmed Raspberry Fruit Spread or jam. Add second 1/3 batter and top with remaining 1/2 of the fruit spread/jam and top with remaining 1/3 of the batter.With a knife or rubber scraper swirl fruit spred very lightly at each addition before topping with the next layer of batter. Bake for 45 minutes or cake tests done. . Lemon Icing Combine ingredients in bowl and mix with electric mixer on low speed. When cake is cool, remove from pan and top with the lemon icing. Let icing has set up, before slicing loaf into eight 1-inch-thick slices. Makes 8 slices. . Frosting I used Lemony White Chocolate Cream Cheese Frosting 1 ounce white chocolate-melted 2 Tablespoons cream cheese 1 Cup powdered sugar 1/2 teaspoon lemon extract 1/4 teaspoon lemon zest-optional hot water to thin to proper consistency To make the glaze, whisk together ingredients until smooth and proper spreading consistency. If necessary add 1 teaspoon hot water, (and whisk throughly) to thin to a more spreadable consistency.

RASPBERRY-LEMON LAYER LOAF

Steps:

• Preheat oven to 325*F.
• Grease and flour a 9x5x3" loaf pan.
• In a larger bowl, cream together the butter and sugar; blend well.
• Blend in the eggs.
• In another bowl, sift together the flour, baking powder, and salt; gradually add to the butter mixture alternately with the milk.
• Blend well; stir in the lemon juice and zest.
• Pour 1/2 the batter into the prepared pan; carefully spread the jam over the top.
• Pour the remaining batter over the jam, being careful not to disturb it.
• Bake at 325*F.
• for 50 minutes, or until a toothpick inserted in the center comes out clean.
• Cool for 10 minutes in the pan on a wire rack; intvert and cool completely.

RASPBERRY-LEMON LOAF

Steps:

• 1. Preheat oven to 350 degrees F. Spray a 9 x 5 inch loaf pan with non-stick spray and set aside.
• 2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Set aside.
• 3. In a medium bowl, whisk together yogurt, oil, egg, egg whites, and lemon zest. Add wet ingredients to flour mixture and stir just until moistened. Gently fold in raspberries.
• 4. Pour batter into prepared pan and bake 50 minutes or until a toothpick, inserted in center of loaf, comes out clean. Cool loaf in pan for 10 minutes. Remove from pan and let cool completely before slicing.