- VE
Lemon Raspberry Loaf
If you are looking for a delicious but easy breakfast or snack for busy summer days then this is the recipe for you. This fruit-filled loaf cake can be made ahead and is always a hit with the entire family.
Ingredients
Instructions
- Step 1
Preheat oven to 400F.
- Step 2
Grease a loaf pan and set aside.
- Step 3
First set aside 2 tablespoons of flour in a small bowl, then whisk together the remaining flour, baking powder, and salt. Set aside.
- Step 4
Place the white sugar in a large bowl and zest the lemon directly over top. Rub the lemon zest into the sugar to impart the flavor.
- Step 5
Add the oil and ricotta cheese and beat until smooth and fluffy, about 2 minutes.
- Step 6
Add the eggs, lemon juice and vanilla extract and beat until combined.
- Step 7
Stir in the flour mixture until combined and no dry streaks remain, then stir in the milk until completely incorporated.
- Step 8
Toss the raspberries in the 2 tablespoons reserved flour to coat completely, then gently fold into the loaf batter.
- Step 9
Pour the batter into the prepared loaf pan.
- Step 10
Bake for 45-50 minutes until an inserted toothpick comes out clean and loaf is lightly golden.
Tips & Tricks
Per serving
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