Makes 2 loaves
Ingredients
- 1 cup butter melted and slightly cooled ( About 10 minutes, I do this while i zest and juice my lemon)
- 2 cup sugar
- 4 eggs
- Juice and zest of 1 lemon
- 3 cup all-purpose flour
- 2 teaspoon baking powder
- 1 cup milk
- 2 cup raspberries ( Frozen or fresh, not defrosted)
Glaze:
- 1 cup powdered sugar
- 6-8 tablespoon lemon juice
- 1 teaspoon cornstarch
- 2 tablespoon lemon zest
- 1/2 cup raspberries ( optional for a raspberry glaze)
On medium bring glaze ingredients minus cornstarch to a simmer, reduce heat to low and add cornstarch with a whisk. Allow to cool fully before pouring over the top of the cooled bread.
Instructions
- Preheat oven to 350 degrees F.
- In large bowl mix together your butter and sugar and stir until incorporated.
- Add in your eggs and lemon juice and zest and stir until blended.
- Slowly add in your flour and baking powder mixing slightly before adding in your milk.
- Stir until well blended, some lumps are fine.
- Fold in your raspberries breaking them apart while stirring.
- Spray a 9"x5" loaf pan with non-stick cooking spray and pour batter inside.
- Bake for about 1 hour or until center is set and toothpick comes out clean.
- Remove from oven, cool in pan for about 5 minutes before removing to wire rack to cool completely.
- Meanwhile mix together all your glaze ingredients, once bread is cooled pour glaze over top and spread out.
- Cut and serve!
Loading comments...