Recipe #4: Lemon Raspberry Loaf Cake from Gingersnaps Baking Affairs
Description
This lemon raspberry loaf cake is moist and tender, enhanced by a raspberry glaze and bursting with fresh flavors, ideal for spring and summer.
Ingredient Summary
This Lemon Raspberry Loaf combines the moistness of yogurt and kefir with the brightness of lemon juice and zest. Vegetable oil adds a light texture, while fresh raspberries folded into the batter bring bursts of flavor.
The loaf is sweetened with sugar and enriched with all-purpose flour. A raspberry glaze made from pureed raspberries, powdered sugar, and more lemon juice tops the loaf, enhancing its fruity profile.
Recipe Summary
Whisk together yogurt, oil, kefir, eggs, lemon juice, zest, and vanilla. Mix in flour, sugar, baking powder, and salt. Coat raspberries in flour and fold into the batter. Bake in a prepared pan at 350°F for 50-60 minutes.
Cool, then blend raspberries for the glaze, strain, mix with powdered sugar and lemon juice, and drizzle over the loaf. Allow to set before serving. Store leftovers refrigerated.
Get the details here 👉 https://gingersnapsbakingaffairs.com/lemon-raspberry-loaf-cake-with-glaze/