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.

Author: Wondermom Wannabe

Meal Type: Breakfast

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Servings: 12 servings

Calories: 228 kcal per serving

Ingredients

2 cups - all-purpose flour
2 teaspoons - baking powder
½ tsp - salt
½ cup - white sugar
lemon zest
⅓ cup - olive oil
1 cup - ricotta cheese
2 - eggs
2 tablespoons - lemon juice
1 tsp - vanilla extract
¼ cup - milk
1 cup - raspberries

Instructions

Preheat oven to 400F.
Grease a loaf pan and set aside.
First set aside 2 tablespoons of flour in a small bowl, then whisk together the remaining flour, baking powder, and salt. Set aside.
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.
Add the oil and ricotta cheese and beat until smooth and fluffy, about 2 minutes.
Add the eggs, lemon juice and vanilla extract and beat until combined.
Stir in the flour mixture until combined and no dry streaks remain, then stir in the milk until completely incorporated.
Toss the raspberries in the 2 tablespoons reserved flour to coat completely, then gently fold into the loaf batter.
Pour the batter into the prepared loaf pan.
Bake for 45-50 minutes until an inserted toothpick comes out clean and loaf is lightly golden.

Nutrition