LAYERED RASPBERRY LOAF
Two bright raspberry layers add a dose of freshness to this citrusy loaf. In season, use fresh raspberries instead of frozen.
Provided by @MakeItYours
Number Of Ingredients 10
Steps:
- In bowl, beat butter with sugar until light and fluffy; beat in eggs, 1 at a time. Whisk together flour, lemon zest, baking powder and salt; stir into butter mixture alternately with buttermilk, making 3 additions of flour mixture and 2 of buttermilk. Stir in lemon juice.
- Spread one-third of the batter in parchment paper-lined 8- x 4-inch (1.5 L) loaf pan. Arrange half of the raspberries over top. Repeat layers once. Top with remaining batter.
- Bake in 350ºF (180ºC) oven until cake tester inserted in centre comes out clean, about 1 hour. Let cool in pan on rack for 10 minutes. Turn out onto rack; let cool completely.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
