Raspberry Lemon Layer Loaf Recipes

RASPBERRY LEMON LOAF

Carol Dodds of Aurora, Ontario shares this easy-to-prepare quick bread flavored with tangy lemon peel and fresh rasp berries. The loaf is refreshing as a snack, at breakfast...or any time of day.

Provided by Taste of Home

Time 1h15m

Yield 1 loaf (12 slices).

Number Of Ingredients 11

Raspberry Lemon Loaf image

Steps:

In a large bowl, combine the dry ingredients. In another bowl, whisk together the egg, egg whites, yogurt, oil and lemon zest. Add to the dry ingredients just until moistened. Fold in the raspberries., Transfer to an 8x4-in. loaf pan coated with cooking spray. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Nutrition Facts : Calories 176 calories, Fat 6g fat (1g saturated fat), Cholesterol 50mg cholesterol, Sodium 218mg sodium, Carbohydrate 26g carbohydrate, Fiber 1g fiber), Protein 4g protein.

Ingredients

1-3/4 cups all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg, room temperature
2 large egg whites, room temperature
1 cup lemon yogurt
1/4 cup canola oil
2 teaspoons grated lemon zest
1 cup fresh raspberries

RASPBERRY-LEMON LAYER LOAF

A layer of raspberry jam separates two layers of delicate lemon bread--this is great slathered with butter or cream cheese, or a simple glaze.

Provided by JamesDeansGirl

Categories Quick Breads

Time 1h10m

Yield 10-12 serving(s)

Number Of Ingredients 10

Raspberry-Lemon Layer Loaf image

Steps:

Preheat oven to 325*F.
Grease and flour a 9x5x3" loaf pan.
In a larger bowl, cream together the butter and sugar; blend well.
Blend in the eggs.
In another bowl, sift together the flour, baking powder, and salt; gradually add to the butter mixture alternately with the milk.
Blend well; stir in the lemon juice and zest.
Pour 1/2 the batter into the prepared pan; carefully spread the jam over the top.
Pour the remaining batter over the jam, being careful not to disturb it.
Bake at 325*F.
for 50 minutes, or until a toothpick inserted in the center comes out clean.
Cool for 10 minutes in the pan on a wire rack; intvert and cool completely.

Ingredients

1/2 cup butter, softened
2/3 cup sugar
2 eggs
1 1/2 cups flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup milk
3 tablespoons fresh lemon juice
1 1/2 tablespoons grated lemons, zest of
1/2 cup seedless raspberry jam (or your favorite flavor)

More about "raspberry lemon layer loaf recipes"

ONE-BOWL RASPBERRY LEMON BREAD

Web Feb 18, 2019 Just 1 tablespoon of milk and 1/2 cup powdered sugar. Whisk it together (it will be sort of thick) and add a splash of vanilla if you …
From bluebowlrecipes.com
4.9/5 (21)
Total Time 1 hr 10 mins
Category Dessert
Calories 341 per serving

Prep: Preheat your oven to 350 degrees and line a loaf pan with parchment paper and spray with cooking spray (for easy removal of bread loaf later!).
Make the batter: Cream the softened butter with electric mixer until well creamed. Add the sugar and cream until completely combined and fluffy. Add the eggs, vanilla, lemon zest, and lemon juice and mix until just combined. Add dry ingredients next - flour, baking powder, and salt. Mix until combined. Then, add the milk and greek yogurt and mix until combined. Your batter will be relatively thick. Gently stir in the raspberries - if you stir them too forcefully or for too long they will start to dye the batter red (not a huge deal, just a heads up).
Bake: Bake for 45-60 minutes, or until a toothpick inserted into the middle comes out with crumbs, not wet batter. At about the 45 minute mark, if your bread isn't done but the top is looking pretty browned (especially around the outer edges) you can lay a piece of foil over the bread in the oven to prevent burning while it finishes baking.
Make the Glaze: This is optional, but easy! Whisk together the milk and powdered sugar. You'll have a thick but pourable mixture. Add vanilla if desired. (I dyed my glaze pink with a little juice from a blood orange.) Pour over the bread once it's cooled. Add extra lemon zest and fresh raspberries on top, if desired.

Raspberry Lemon Layer Loaf Recipes

RASPBERRY LEMON LOAF

Carol Dodds of Aurora, Ontario shares this easy-to-prepare quick bread flavored with tangy lemon peel and fresh rasp berries. The loaf is refreshing as a snack, at breakfast...or any time of day.

RASPBERRY-LEMON LAYER LOAF

A layer of raspberry jam separates two layers of delicate lemon bread--this is great slathered with butter or cream cheese, or a simple glaze.

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