Raspberry Lemon Loaf by the recipe of food stylist, Lovoni.
For Raspberry Lemon Loaf you need the following ingredients:
2 cups self-rising flour raising
1 cup granulated sugar
1 cup raspberries, plus a few extra for garnish
1 cup sliced almonds, toasted, plus extra for decoration
3/4 cup buttermilk
2 large eggs
1/4 cup melted butter
2 teaspoons vanilla extract
2 tablespoons finely grated lemon zest
whipped cream for serving, optional
LEMON DRIZZLE
1/2 cup powdered sugar
2 tablespoons lemon juice, approximately
How to bake Raspberry Lemon Loaf?
Grease a loaf and line base and sides with parchment paper, bringing the paper up past the sides so it’s easy to remove the loaf once it’s baked. Preheat the oven to 350°F (180°C).
Combine the flour, sugar 1 cup of raspberries and 1 cup of almonds in a medium-size bowl. Whisk together buttermilk, eggs, butter, vanilla and zest. Add to flour mixture and stir until ingredients are just combined – don’t over mix. Spoon the mixture into the loaf pan and lightly spread the top. Bake for 60 to 70 minutes and let stand in the pan for 20 minutes before removing to a wire rack, using the parchment paper to lift the loaf out.
Combine powdered sugar & lemon juice in a small bowl. Drizzle over the bread & sprinkle with almonds & slightly crushed raspberries. Cut into 9 slices and serve with whipped cream if desired.
