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The Raspberry Lemon Loaf with Tangy Icing is a scrumptious treat that perfectly marries the tartness of fresh raspberries with the bright, zesty notes of lemon. This delightful fusion creates a flavor profile that is both refreshing and satisfying—ideal for any occasion. Whether you're treating yourself to a slice during a quiet afternoon or serving it at a festive gathering, this loaf will surely impress your family and friends.

Raspberry Lemon Loaf with Tangy Icing

Indulge in the sweet and tangy delight of Raspberry Lemon Loaf with Tangy Icing, a perfect blend of luscious raspberries and zesty lemon that brightens any occasion. This easy recipe combines fresh ingredients for a delightful homemade treat that your friends and family will love. Enjoy a slice at brunch, with afternoon tea, or as a fun dessert. Get baking today and experience this beautiful, flavorful loaf! #RaspberryLemonLoaf #Baking #Desserts #HomemadeTreats #Yummy
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Ingredients
  

For the Lemon Loaf:

1 cup all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

Zest of 1 lemon

1/4 cup fresh lemon juice

1/2 teaspoon vanilla extract

1 cup fresh raspberries (plus extra for garnish)

For the Tangy Icing:

1 cup powdered sugar

2 tablespoons fresh lemon juice

1 tablespoon milk (adjust for desired consistency)

Zest of 1/2 lemon (optional, for extra flavor)

Instructions
 

Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper.

    Prepare the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

      Cream the butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.

        Add eggs and flavors: Incorporate the eggs one at a time, mixing well after each addition. Then, mix in the lemon zest, lemon juice, and vanilla extract until well combined.

          Combine dry and wet ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until combined. Do not overmix. Gently fold in the fresh raspberries, being careful not to crush them.

            Bake the loaf: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, cover it with aluminum foil.

              Cool the loaf: Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.

                Make the icing: In a small bowl, whisk together powdered sugar, lemon juice, and milk until smooth. Adjust the consistency by adding more lemon juice or milk if needed. If desired, stir in lemon zest for additional flavor.

                  Ice the loaf: Once the loaf has completely cooled, drizzle the tangy icing over the top, allowing it to drip down the sides.

                    Garnish and serve: Top with extra fresh raspberries for garnish. Slice, serve, and enjoy your delicious Raspberry Lemon Loaf!

                      Prep Time: 20 minutes | Total Time: 1 hour 20 minutes | Servings: 10 slices