The combination of the tart lemony loaf with the sweet tang of the raspberries swirl makes for a delicious combination in this yummy loaf.
Do you guys love lemon loaf as much as I do? I blame all my years working at Starbucks - they seriously know how to make a really good lemon loaf, but then they really upped their game changed and started making a lemon raspberry loaf, it really took things to an all new level.
So I have been dying to make this loaf for a while but when we first came to LA I didn’t think I needed to bring a loaf pan…. big mistake! So when I was home a couple of weeks ago I knew it was the one thing I needed to bring back with me. So into my suitcase went my loaf pan which was put to good use within a few days.
Now while I love Starbucks’s version I did do a few of my own tweaks, mostly in the icing. They have this thick white icing which is super yummy, but I wanted to make the raspberry flavour really pop, so I went with a raspberry glaze.
Now in case you forgot, mothers day right around the corner. This Lemon Raspberry Loaf would be the perfect addition to a beautiful brunch table or a delicious thing to bring mom in bed. Any way you serve it, it’s always a good idea!
prep + cooling time 1 hour minutes
cook time 45 minutes
total time 1 hour 45 minutes
servings 12 slices
For The Loaf
1 1/2 cup flour
1 tsp baking powder
zest of 2 lemons
1/2 tsp salt
1/2 cup butter at room temperature
1 cup sugar
2 eggs at room temperature
1 tsp vanilla
1/2 cup buttermilk
1/3 cup raspberry jam
For the Syrup
juice of 1 lemon
3 tbsp icing sugar
For the Glaze
1 cup icing sugar
1 1/2 tbsp lemon juice
2 tbsp raspberry jam
Preheat oven to 350. Grease your loaf pan then set aside.
In a small bowl combine flour, baking powder, lemon zest and salt - stir to combine. In the bowl of your stand mixer beat together butter and sugar until light and fluffy. Add in eggs, vanilla and lemon juice and beat on medium speed until fully combined.
Remove bowl from stand mixer and add in 1/2 of the flour and using a wooden spoon stir until almost fully combined, add in 1/2 of the buttermilk, stir and continue until all of the flour and buttermilk are fully incorporated.
Pour 1/2 of the batter into your loaf pan then spread a thin layer of raspberry jam over the batter being careful to keep it away from the edges then top with remaining batter.
Bake for 45-50 minutes or until a toothpick comes out clean. Allow to cool for 10 minutes in the pan then turn onto a cooling rack.
In a small bowl make your syrup by whisking together lemon juice and icing sugar. Use a pastry brush, brush the loaf with the syrup and then allow to cool completely.
In a medium bowl combine icing sugar, lemon juice and raspberry jam. Once completely cooled spread the glaze over loaf then store in an airtight container.